LENTILS SOUP (IMPROVED AND RICHER RECIPE)

This soup is amazing, it will amaze you with its spiced flavor and light structure. I started to enjoy eating lentils when I started to make it this way. I was never very fond of eating lentils, but now it’s another story 🙂 Ideal for your fasting period.

 Ingredients:

  • 2 tablespoons olive oil
  • 1/2 chopped onion
  • 5-6 cloves chopped garlic
  • 1 whole tomato
  • 5 cups water
  • 1 chicken cube
  • 1/2 cup lentils
  • 5 tablespoons tomato paste
  • 1 whole carrot
  • 1 smaller potato
  • 1 teaspoon paprika
  • 1 tablespoon dried mint
  • 1 bay leaf
  •  salt and ground black pepper to taste

   
Preparation:

  1. Fry chopped onion on the olive oil in a large pot for several minutes, then add the garlic and cook for 2 more minutes then add the tomato paste and cook briefly.
  2. Then add all the other ingredients and stir. Leave to cook for about 30 minutes or until lentils are finely cooked. Add more water if needed.
  3. Then, put the cooked carrot, potato, tomato and half the stew in a blender and mix. Return the blended soup in the pot. Alternately, you can use a stick blender and puree the soup in the cooking pot or you can mix all the soup. I prefer it like this-half/half. 

Note: you can add more spices, I even put a little curry, kurkuma, Bukovska pepper – whatever I have at home. You can also use red lentils instead of brown.

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