Italian lentil soup

With the onset of cold weather, I want warming soups. I suggest such a sunny, moderately sharp and very tasty soup of lentils with vegetables. Look!

Description preparations:

So, I’ll tell you how to cook “Italian Lentil Soup”! This is a very fragrant soup, thick, hearty. And how warm and warming it is, due to the pepper! Lentils are suitable for both red and green, the difference is only in cooking time - red cooks faster. If you do not have stem celery, put the root. Be sure to try making this soup, I hope you enjoy it!

Ingredients:

  • Lentils - 1 Glass
  • Carrots - 2 Pieces
  • Celery stalk - 3 pieces (twigs)
  • Garlic - 2-3 Cloves
  • Onions - 1-2 Pieces (depending on size)
  • Salt - To taste
  • Ground black pepper - To taste
  • Bulgarian pepper - 1 Piece
  • Chili Pepper - 1-2 Slices
  • Vegetable oil (olive) - 3 tbsp. spoons
  • Tomato - 2 Pieces
  • Boiling water - 1 Liter (+1 glass if thick soup)
  • Greens (dill or parsley) - 1 Bunch
  • Cheese (Parmesan) - To taste
  • Dried Thyme - 0,5 Teaspoons
  • Bay leaf - 1 piece
  • Sugar - 1 Teaspoon

Servings: 6

How to cook Italian Lentil Soup

1. Prepare the food, let's get started!

2. Cut the washed vegetables. In a saucepan with a thick (double) bottom, heat the oil and fry the vegetables until soft.

3. Tomatoes are covered with boiling water, peel and cut.

4. Add the tomatoes to the roasted vegetables, as well as thyme, salt, sugar, bay leaf, black pepper powder and red chili. Extinguish 4-5 minutes.

5. Rinse the lentils, add to the vegetables.

6. Pour boiling water and cook until the softness of the lentils (15-20-25 minutes, depends on the variety).

7. Prepare the soup from the fire, remove the bay leaf and rub with an immersion blender.

8. Bring the soup again to a boil. Remove from heat. The soup is ready. Scrunch the cheese on a small grater, cut the greens.

9. Serve the soup with cheese and greens. Pleasant!

Source: povar.ru

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