מתכון למרק ים תיכוני שיפתיע אותך בטעמו! אני אוכל אותו יומם ולילה!

מצרכים

• 50 grams / 1.7 oz fresh peas.
• 10 canned tomatoes.
• 1 white onion.
• 3 cloves garlic.
• 100 grams / 3 oz champignon mushrooms.
• 1 carrot.
• 1 red bell pepper.
• 1 zucchini.
• green onion.
• dill.
• fresh cilantro.
• olive oil.
• 60 grams tomato paste / 2 oz.
• 10 grams butter / 0.3 oz.
• 1 cup red lentils.
• 0.5 tsp salt.
• 1 tablespoon Dijon mustard.
• 1 liter of water.
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• 50 grams / 1.7 oz fresh peas.
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• 10 canned tomatoes.
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• 1 white onion.
• 3 cloves garlic.
• 100 grams / 3 oz champignon mushrooms.
• 1 carrot.
• 1 red bell pepper.
• 1 zucchini.
• green onion.
• dill.
• fresh cilantro.
• sauté the vegetables in olive oil.
• add salt, herbes de Provence, black pepper, and ground coriander to taste.
• 60 grams tomato paste / 2 oz.
• 10 grams butter / 0.3 oz.
• 1 cup red lentils.
• 0.5 tsp salt.
• 1 tablespoon Dijon mustard.
• 1 liter of water.
• Pour in the tomato marinade.
• Cook the soup for 10 minutes.
• Add the cilantro and remove from the heat.
• Mint leaves.
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