Lentil soup with tomatoes

one

• Time for preparing

  Contents

  • • 0.0.1 40 min
    • 0.0.2 Medium dish
    • 0.0.3 88.13kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  40 min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  88.13kcal

• Rating

• Recipe

Are you tired of ordinary boiled lentils? Do not know what else you can with do it? Try cooking delicious lentil soup at home with tomatoes! The soup ideally combines both types of lentils: red and green-brown. Red boils almost completely and creates the cream base itself, and the green-brown holds its shape well and retains tangible pepper notes.

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Ingredients

0/13 ingredients

• Red lentils – 150 g
• Green and Brown Lentils – 200 g
• Canned Tomatoes in Slices – 400 g
• Garlic – 6 cloves
• Onion – 1 head
• Carrots – 1 piece
• Olive Oil – 20 ml
• Ground black pepper – to taste
• Sea salt to taste
• Saffron – ½ teaspoon
• Dried Basil – to taste
• Dried Oregano – to taste
• Dried Tarragon

40 мин40 мин 88.13

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Steps

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1. Put both types of lentils in a pan, mix, pour water and set on fire. Bring to a boil, reduce the heat to minimum, cover and leave for 20-30 minutes. Red lentils will boil stronger than green, and green should be al dente.
2. While the lentils are boiling, heat the olive in a pan oil, add the cloves of garlic and simmer until fragrance. Add diced onion. Stew together until golden.
3. Rub the carrots on a coarse grater and add to the pan, fry, and then add the tomatoes and peppers. Mix everything and simmer over medium heat, stirring, about 4-5 minutes.
4. Add the vegetable mixture to the lentils, add all the spices except tarragon. Mix and bring to a boil. Cook about 5-7 minutes, at the end add a pinch of tarragon and remove from heat.
5. Remove the clove of garlic from the soup, add salt and pepper to taste. Pour over the dishes ready-made fragrant soup.

Keywords:

• lentil soup
• tomato soup
• lentils
• lentil soup