Red lentil soup is a simple, nutritious and satisfying dish with a sweet and sour taste and sweet garlic. Soup is a great alternative to lunch, it enhances the diet during fasting. Use the proven recipe and make delicious lentil soup today.
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Already in ancient Egypt, lentils were used to prepare many dishes. In Rome, bean culture was considered a cure for stomach ailments and neurological disorders. Lentils are still one of the most important sources of protein in many Asian countries. It is also popular in southern Europe. Here it is used as a side dish for meat and fish dishes. Lentils make a good stew, stew and delicious soup.
Category main course
Preparation time; 6 minutes
Cooking time; 22 minutes
Calories per serving 53 kcal
1. Prepare the vegetables
Wash greens, one large potato, sweet red pepper and carrot in cold water. Peel a squash, grate it and squeeze the juice. Remove sweet pepper seeds and stems. Peel a squash, grate it and squeeze the juice.
Cut the potatoes into cubes up to 1.5 cm, wash and cover with cold water. Finely chop the carrots, finely chop the onion. Cut peppers and tomatoes into small (about 10 mm) cubes.
2. Grease the vegetables with oil
Put a pot with 2.5 liters of water on the fire, bring the liquid to the boil. You can use meat or chicken soup. Meanwhile, place a heavy bottom pot over medium heat. Pour in all the vegetable oil while it warms. After a minute, add the onions, sweet peppers, carrots and tomatoes to the pan. While stirring the vegetables, wait for the juice to come out, cover the pan with a lid and cook on low heat for 10 minutes.
3. Add water and lentils
Pour 2 liters of boiling water (soup) into a saucepan with vegetables. Bring the soup to a boil, cover, heat and cook for another 5 minutes. Then add a glass of red lentils to the pot. You do not need to do anything with it first, because it will cook very quickly. Cook the soup over low heat for another 20 minutes.
4. Finish the soup
Pour water over sliced potatoes. Send it to the soup and stir. Continue cooking for 8-10 minutes. When the potatoes are soft, turn off the heat and add the chopped garlic. Let the soup soak under the lid for 10 minutes, pour into bowls and sprinkle with chopped herbs.