Warm soup with red lentils and vegetables

The dishes that warm up nicely on the outside and inside are the best. When the day is cold and we can warm our cold fingers on the rim of the soup bowl and leave feeling full, satisfied and full after eating. Really wonderful feeling!

This wonderful, simple, and beautifully colored soup can be made with just plain vegetables, but you’ll also need lentils, bay leaves, and oil, as well as 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 or even tomato puree or peeled tomatoes in the pantry, use a tablespoon of tomato concentrate to add color and flavor.

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

Before we look at what exactly you need to make this amazing soup and how to make it, here are some great cold day soup recipes:

• The best tomato and carrot soup

• Creamy vegetable soup with lentils

• Vichyssoise: Leek soup with potatoes

• French onion soup with raw bread

• Soup with red lentils and spices

All soup recipes can be found under the soup label.

Have a good run!

Find even more excellent and healthy recipes at http://www.sitfit.si/!

PREPARATION


INGREDIENTS (for 2 people)

200 grams of red lentils

3 carrots

1/2 (brown) onion

1 stem green

2 cloves of garlic

2 tomatoes (or 1 dl tomato puree)

1 bay leaf

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

olive oil

Sol

pepper

Parsley to refresh and garnish


PREPARATION

Read the red lentils before use, rinse well under cold water and drain. Chop onion and garlic. Cut the vegetables and carrots into rings and dice the tomatoes.

Fry the onion and celery in two tablespoons of oil. When the garlic has softened, add it and saute just long enough for the garlic to smell. Add the carrots and diced tomatoes and stir. Add the lentils, bay leaf, and vegetable base and cook for about 20 minutes, or until the vegetables are soft and the lentils are tender. If the lentils aren’t cooked yet and there isn’t enough liquid, add a little more soup base or water.

When the lentils are cooked, try adding salt if needed. Add pepper to the soup if you like. Then arrange the soup, garnish with chopped parsley and serve.


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