Lentil baked lentil soup vegetables

five

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Medium dish
    • 0.0.3 52.98kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  52.98kcal

• Rating

• Recipe

Delicious homemade soup made from lentils with baked vegetables. It’s not easy to do, but it’s worth it. Soup served with pita bread and baked garlic dip.

Let’s get started!

Ingredients

0/14 ingredients

• Lentils-1 cup
• 2 potatoes
• Tomato – 2pcs
• Eggplant – 1 pc.
• 1 onion
• Bulgarian pepper-1 pc.
• Garlic-3tooth and one head.
• Olive oil-3 tbsp. l
• Zira ground-1 pinch.
• Natural yogurt – 50 ml.
• Feta 200 gr.
• Red pepper 1/2 tsp
• Water-2-2.5l.
• Salt to taste

1ч 30мин1ч 30мин 52.98

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. Cut the eggplant into 4 pieces along.
2. Sprinkle with olive oil tomatoes, bell peppers, eggplant, head of garlic.
3. Put in the oven and bake about 200 degrees for 20 minutes.
4. Remove from oven. Send pepper in the package. Get through 5 minutes, remove the peel, remove the seeds with the stalk.
5. Scrape the flesh from the eggplant with a spoon, peel the tomatoes from peels.
6. Peel potatoes, cut into small cubes and pour boiling water. Cook, salt with water and put a bay leaf, 10 minutes.
7. Rinse the lentils and put on the potatoes. Cook for 10 minutes.
8. Finely chop the baked vegetables besides garlic and send to soup. Simmer for 10 minutes. A couple of minutes before readiness add cumin and squeeze 3 cloves of garlic. The soup is ready.

Keywords:

• soup
• mashed soup