Adherents of a healthy and balanced diet have long discovered the benefits of lentil dishes. For example, it can be used to cook an excellent puree soup - a hearty, nutritious and aromatic first course that has a delicate taste with subtle nutty notes. Exceptionally red or yellow lentils are suitable for him, it is these varieties that do not have a shell, which means that they cook quickly and boil well. Other, darker types of lentils will not make a creamy dish.
The proposed variation of the soup does not include potatoes in the ingredients, but for a more pronounced taste, it is recommended to add tomatoes and tomato paste.
Ingredients:
Red lentils - 200 g.
Bulb onions - 1 pc.
Tomato paste - 30 g.
Carrots - 1 pc.
Tomatoes - 150 g.
Water or broth - 1 liter.
Vegetable oil - 20 ml.
Greens and sour cream for serving - to taste
Salt, pepper - to taste
Step by step recipe:
1. Prepare everything you need according to the list. Wash and dry vegetables.
2. Remove the top layer from root crops. Cut the onion into small cubes, chop the carrots in a similar way. The type of slicing does not really matter, since all the ingredients will later be interrupted by a blender. But the smaller the shredder, the faster the vegetables will cook.
3. Place a pan of suitable size on the burner, pour in the required amount of vegetable oil inside, heat it up. Throw in the vegetable slices. Sauté the vegetables for the next 2-3 minutes until the onions are light and the carrots are soft. Stir occasionally with a spatula to prevent them from burning.
4. Carefully review the lentils, filter out the debris. Then rinse it thoroughly, draining the muddy water several times. Load the prepared legumes into the pan to the carrot-onion mixture.
5. Pour in water in the right amount, bring it to the boiling stage, then reduce the heat.
6. At the same time, add the tomato paste.
7. Peel the tomatoes, cut the flesh into medium-sized segments, throw into the soup after the pasta. To easily remove the peel from the tomatoes, you should make shallow cuts on the surface, lower them literally for one minute in boiling water, then cool. This manipulation will allow the top layer to separate from the pulp without any problems.
8. Season the soup with pepper and salt, cover and simmer over low heat for about 20 minutes. The times indicated may vary based on the variety of lentils. Ideally, it should be soft.
9. Blend with a hand blender until smooth.
Before serving red lentil puree soup, pour into bowls, garnish with herbs.
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