In many Asian countries, lentils are one of the main sources of protein, nutritiously valued in the same way as meat, cereals and bread. If you like legumes, but, for example, peas seem overly vigorous and specifically fragrant, replace lentils - it boils down much faster, it does not even need to be soaked, and differs in moderate, gentle taste.
Ingredients:
Lentils - 100 g
Potatoes - 4 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Sweet pepper - 1 pc.
Vegetable oil - 30 ml
Water - 1.6 l
Salt, hot peppers, herbs - to taste
Step by step recipe:
Step 1 - To make a vegetarian lentil soup at home, take the foods listed. In addition to the basic potatoes, carrots and onions for the first courses, the set of vegetables is easy to expand. Add frozen vegetable mixes or seasonal crops.
Step 2 - Warm up a heavy-bottomed saucepan (or frying pan), pour in refined sunflower or corn oil and pass the diced onion first. Bring to transparency and add carrots grated with large shavings. Stir and fry the carrots until soft for a few more minutes.
Step 3 - Lower the potato bars or cubes, stir and oil for a minute.
Step 4 - Throw bell peppers into lentil soup for variety. Before we cut it into long strips, clean out the seeds. Again, we give a minute for soaking with oil.
Step 5 - Rinse the red lentils under cold water. Let me remind you that you do not need to stand in water, it will dissolve very quickly. Pour into a saucepan with vegetables, mix and saturate with vegetable oil for about a minute.
Step 6 - Fill with water, boil, cook without any spices with active boiling under a lid for about 25-30 minutes. Lentils can be left whole soft or boiled completely. Season with salt, hot ground pepper, chopped fresh herbs.
Serve vegan soup with hot lentils.
Bon Appetit!
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