Warm soup with red lentils and vegetables

The best are those dishes that are well heated both outside and inside. When the day is cold and we can warm our cold fingers on the edge of a bowl of soup and when we feel overwhelmed and full after a meal. Really great feeling!

This wonderful, simple and beautiful soup can be made from not only basic vegetables, but you also need lentils, bay leaves, oil, salt and pepper. The vegetables that shine in this soup are onions, garlic, carrots, celery, and tomatoes. You can also use fennel instead of green. If you don’t have fresh tomatoes and you don’t even have tomato puree or peeled tomatoes in stock, use 1 tablespoon of tomato concentrate to impart color and flavor.

To make soup a truly nutritious and tasty dish, serve it with any bread, try buckwheat with walnuts, rice or garlic bread, but you can also prepare leek or naan bread, which is also great with bread with beer and cheese.

Before we look at exactly what you need to make this wonderful soup and how to make it, here are some great recipes for soups that are perfect for cold days:

• The best tomato and carrot soup

• Creamy vegetable soup with lentils

• Fischois: Leek soup with potatoes

• French onion soup with raw bread

• Red lentil and spice soup

Find all soup recipes under the soup label.

good luck!

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Prepare


Ingredients (for two people)

200 gm red lentils

3 islands

1/2 (brown) onion

1 stalk of green

2 garlic cloves

2 tomatoes (or 1 decibel of tomato puree)

1 bay leaf

1 liter vegetable soup base (or water and diced vegetables)

olive oil

Sol

pepper

Parsley for refreshment and garnish


Prepare

Read red lentils before use, rinse well with cold water and drain. Chop onions and garlic. Cut the vegetables and carrots into rings, and cut the tomatoes into cubes.

Fry the onion and celery in two tablespoons of oil. When it softens, add the garlic and saute it long enough for you to smell the garlic. Add the chopped carrots and tomatoes and stir. Add lentils, bay leaf and vegetable base and cook for 20 minutes or until vegetables are tender and lentils are tender. If the lentils are not cooked yet and there is a lack of liquid, add a little soup base or water.

When the lentils are cooked, try adding salt if necessary. Add pepper to soup if desired. Then serve the soup, garnish with chopped parsley and serve.


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