CARROT SOUP WITH LENTILS (250 G) AND VEGETABLE STEW (100 G)

Preheat a frying pan pre-oiled (grease with a lightly cotton pad or a pastry brush). Fry finely chopped onions and garlic;

Peel the carrots and cut them into large pieces;

Soak lentils for a couple of hours. Then, along with carrots, pour cold water (300 ml of water, taking into account boiling) and put on fire. Bring to a boil and cook until lentils are ready - for 20- 30, stirring occasionally. The larger the fire, the more often we stir;

About 5 minutes before cooking, salt the lentils with carrots and add the fried onions and garlic to them;

Turn off the soup, beat it with a blender to a homogeneous consistency and heat it for another couple of minutes;

Add finely chopped greens;

Heat the pan and add 1/2 tsp. butter. Add the frozen vegetable mixture, fry for a couple of minutes and cover with a lid. Stew for another 5- 7 minutes until the vegetables are ready. Salt and pepper at the end.

* Instead of the vegetable mixture, you can use any seasonal vegetables in the same amount.