Cream Cheese and Lentil Soup

2

• Time for preparing

  Contents

  • • 0.0.1 30 min
    • 0.0.2 Simple dish
    • 0.0.3 44.42kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  30 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  44.42kcal

• Rating

• Recipe

Delicious homemade soup cooked lentils and melted cheese, making it light and low in calories.

Let’s get started!

Ingredients

0/13 ingredients

• Lentils 1/2 cup
• 2 potatoes
• 2 cloves of garlic
• Cream cheese cream-1 pc.
• Bulgarian pepper-1 pc.
• 1 onion
• 1/2 Carrot
• Salt to taste
• Oil for frying-2 tbsp. l
• Boiling water-1.5-2 l.
• Bay leaf – 1 pc.
• Ground pepper-1/4 tsp.
• Caraway pinch.

30 мин30 мин 44.42

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Fry the onion in vegetable oil in a pan with a thick bottom, chopped into a small cube, until a faint caramel color.
2. Put the carrots grated on it with a fine grater.
3. Add 1 clove of coarsely chopped garlic and bay sheet.
4. Pour washed lentils and sauté for 5 minutes.
5. Pour boiling water over everything. Boil for 5 minutes and put the potatoes, diced into large cubes.
6. After another 1 minute, put the sliced ​​cheese and dissolve it in broth. Salt the soup, add pepper and caraway seeds. Squeeze a clove garlic through the press.
7. Boil another 10 minutes over low heat.
8. The soup is ready. You can serve it with crackers.