Today I want to share a recipe for a delicious, hearty soup made from green lentils and vegetables. I often cook it for my family for lunch. What I love about this recipe is that, unlike other legumes, lentils don't need to be soaked in advance, so hot things cook much faster than usual.
This dish can rightfully be considered vegetarian. Even without the addition of meat products, it turns out to be quite rich and satisfying. By the way, regular consumption of lentils affects the improvement of digestion and saturation of the body with the necessary vitamins and microelements.
When using lentils, one should take into account the fact that green lentils take a little longer to cook than red ones, and therefore they are sent to soup earlier, along with potatoes.
So, let's begin!
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Ingredients:
Potatoes - 3 pcs.
Carrots - 1 pc.
Green lentils - 120 g
Bulb onions - 1 pc.
Salt, black pepper - to taste
Dill - 3 branches
Vegetable oil - 2 tablespoons
Water - 1.5 liters.
Step by step recipe:
We will prepare the products according to the list for the recipe.
Clean and wash vegetables under running water. Cut the onion into small cubes, grate the carrots with medium cells. Heat vegetable oil in a thick-walled saucepan and lay out the slices.
Fry vegetables over medium heat, stirring occasionally until golden brown.
Then put the peeled potatoes, cut into medium cubes / sticks, into a cooking container.
Next we'll send the washed green lentils.
Pour the contents of a saucepan with clean filtered water and bring the liquid to a boil.
Remove the resulting foam and add spices to taste.
After 15-20 minutes, when the potatoes and lentils become soft, send finely chopped dill (or other greens of your choice) to the pan.
Boil for another 1-2 minutes and remove the pan from heat.
That's all. Delicious, hearty green lentil soup is ready. Pour it into portioned plates and serve hot. Fresh vegetables and herbs are great as a supplement, as well as white bread croutons.
Bon Appetit!
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