This simple Vegetable lentil soup quickly combines with most ingredients. Before you start cooking, make sure your ingredients are ready! This recipe can be made in four large bowls of soup or six servings in moderation.
Ingredients for lentil soup:
- ¼ cup extra virgin olive oil.
- 1 medium onion, white or chopped.
- 2 peeled and chopped carrots.
- 4 garlic cloves, crushed or minced.
- 2 teaspoons of cumin powder.
- 1 teaspoon curry powder.
- صغيرة teaspoon dried thyme.
- 1 large tomato (28 ounces) can be cut into small pieces and cut into small pieces.
- 1 cup brown or green lentils, washed after washing.
- 4 cups of vegetable soup.
- 2 cups of water.
- 1 teaspoon salt for more flavor.
- A small number of red pepper flakes.
- Freshly ground black pepper.
- 1 cup fresh cabbage or cabbage, without rib.
- Season 1 to 2 tablespoons of lemon juice (1/2 to 1 medium lemon).
Method for lentil:
1 Heat the olive oil over medium heat in a large Dutch oven or frying pan. A quarter cup of olive oil may look a lot, but it adds richness and friendliness to this nourishing soup.
After the oil has polished, add chopped onions and carrots and cook with constant stirring until the onions become soft and transparent, for about 5 minutes.
Add garlic, cumin, curry powder and thyme. Keep stirring for 30 seconds until done. Add the chopped and chopped tomatoes and cook for a few more minutes, stirring constantly to enhance the flavor.
- Erect lentils, broth, and water. Add 1 teaspoon of salt and a pinch of red pepper flakes.
- Season with fresh black pepper.
- Raise the heat until the mixture boils, then partially cover the pan and reduce the heat to maintain the boiling point.
- Cook for 25 to 30 minutes, or until the lentils are soft but still retain their shape.
- Transfer two cups of soup to a blender. Close the lid tightly, cover the lid with a tea towel to protect your hands from steam, then make the soup putty until smooth.
- Return the muddy soup to the pot. (Or use an immersion mixer to mix a portion of soup.)
- Add the chopped vegetables and cook them for another 5 minutes or until the vegetables are tender.
- Take the pan out from the heat and add 1 tablespoon of lemon juice. Taste and season with salt, pepper and/or lemon juice until the flavors really develop.
- For marinated soup, add 1 or 2 slices of red pepper.
The service is hot. The remaining food can be stored in the refrigerator for about 4 days, or it can be frozen for several months (it is thawed just before serving).
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