Hearty lentil soup cooked in a slow cooker will appeal to both adults and children - it is appetizing, tasty and very nutritious. To highlight its taste, add smoked sausages or meat - the dish will come out with a haze aroma. Fresh dill or parsley will not be superfluous. The main thing is that the multicooker will cope with the cooking itself, and you can go about your business in the free time. Remember that lentils boil very quickly, unlike other varieties of legumes, so 40 minutes of cooking will be enough for a rich first course.
When serving, red lentil soup can be seasoned with sour cream of any fat content, sprinkled with garlic croutons on top, or just top up with croutons, but be prepared for the homemade to ask you for more, so cook a little more usual.
Ingredients:
Potatoes - 2 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Red lentils - 150 g
Smoked sausages - 150 g
Water - 1.5 l
Bay leaf - 2 pcs.
Dill greens - 0.5 bunch
Salt and pepper to taste
How to cook:
1. Pour the lentils into a deep container, cover with cold water and rinse. Change the water and rinse the beans until clear.
2. Send the washed lentils to the multicooker bowl. Peel potatoes and rinse in water, cut each root vegetable into medium cubes. Add to container.
3. Pour in warm water, add salt and bay leaves. Activate the "Cooking" or "Soup" mode on the vehicle board for 30 minutes. If you pour in cold water, then increase the cooking time by another 10 minutes - it is quite enough for the equipment to warm the liquid to a boil. By the way, you can add a little ground thyme to lentil dishes - it perfectly emphasizes its taste.
4. Peel the onions and carrots, rinse under running water and cut into small cubes. Grind smoked sausages in the same way. If desired, they can be replaced with milk sausages or ham. Add all the cuts to the bowl when the display shows 15 minutes.
5. Wash and chop fresh herbs with a knife. Add it to the soup a couple of minutes before the end of cooking - a beep will notify you of this. At the same time, remove the bay leaves from the hot so that they do not start to taste bitter.
Pour the prepared dish into deep bowls, garnish with fresh herbs and serve with bread or garlic buns.
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