More than once or twice on this channel, I confessed my love for lentils. In my opinion, this is a very underestimated product in our country. As for me, lentils are a wonderful thing, which, if not every day, then every other day can be cooked, while it will not become boring - because there are many recipes.
At the same time, cooking does not take much time - the lentils do not need to be soaked in advance, unless only if they are already very old. Green lentils take a little longer to cook, red lentils almost instantly.
And the texture of red lentils is ideal for rich thick soups or mashed soups.
So today is the red lentil soup. I think that those who like to relax in Turkey know it well - it is called merdzimek chorbasy.
We take:
- Red lentils - 400-500 grams;
- A couple of large juicy onions;
- Large potato;
- Large carrot;
- A couple of cloves of garlic;
- Several sprigs of mint and basil;
- A spoonful of paprika;
- One and a half to two tablespoons of tomato paste;
- A little vegetable oil;
- Salt and pepper to taste;
- Well, two liters of water (soup!).
How we cook:
Wash the lentils well, and clean the potatoes, carrots, onions and garlic and cut them as small as possible.
We bring the water to a boil and send vegetables and lentils there. Don't forget to stir!
By the time the lentils are almost completely ready, pour a little oil into the pan, chop fresh herbs (basil and mint) and fry in oil, and then add tomato paste there and sauté.
We send it to the soup, let it boil, salt, pepper, season with paprika. Finally, we punch the soup with a blender.
Bon Appetit!