INGREDIENTS
- 3 l chicken broth
- 500 g turkey thigh fillet
- 2 / 3 glass of green lentils
- 1 / 3 average head of young cabbage
- 1 large onion
- 2 Art. l. tomato paste
- 5 parsley sprigs
- 1 st. l. dried Provence herbs
- 1 / 2 hours. L. Molotogo koriandra
- salt and freshly ground black pepper
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Place the lentils in a saucepan, cover with cold water and bring to a boil. Boil for 5 minutes, then discard in a colander.
Step 2
Peel the onion and cut into small cubes. Also cut the turkey fillets into small cubes. Heat the olive oil in a saucepan and saute the onions until soft.
Step 3
Move the onions to the edges of the pan and add more oil and turkey fillets in the center. Fry the fillets, stirring occasionally, until the color changes, then stir in the onions, add the tomato paste and continue to fry for another 3 minutes.
Step 4
Add lentils to a saucepan, pour in broth and bring to a boil. Cook over medium heat for 30 minutes. Try the lentils, they should be almost done.
Step 5
Cut the cabbage into strips and add to the soup. Season with spices, season with salt and pepper, and cook for another 10 minutes, until tender. Sprinkle with finely chopped parsley before serving.
By the way
And do you know? ..
…what Marron beans Do not need to soak ?! If you cook hummus or falafel - then only from a large chickpea TM "National"! And what a delicious soup is obtained from beans mung or masha! Legumes TM "National" go through additional cleaning and calibration, thanks to which the product does not have to go through before cooking - very convenient!
Source: gastronom.ru