CARROT SOUP WITH LENTILS (250G) AND BUCKWHEAT (100G FINISHED)

RatingDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
 ½ Onion
 Clove of garlic
 ½ Carrots
 70 g Lentils
 Greenerytaste
 1 tsp Canola oil
 5 g Butter
 50 g Buckwheat
 Salttaste
 peppertaste
1

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

2

Peel the carrots and cut them into large pieces;

3

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

4

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

5

Turn off the soup, beat it with a blender until smooth and heat it for another couple of minutes;

6

Add finely chopped greens;

7

Cook the buckwheat until ready, season butter.

Ingredients

 ½ Onion
 Clove of garlic
 ½ Carrots
 70 g Lentils
 Greenerytaste
 1 tsp Canola oil
 5 g Butter
 50 g Buckwheat
 Salttaste
 peppertaste

Directions

1

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

2

Peel the carrots and cut them into large pieces;

3

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

4

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

5

Turn off the soup, beat it with a blender until smooth and heat it for another couple of minutes;

6

Add finely chopped greens;

7

Cook the buckwheat until ready, season butter.

CARROT SOUP WITH LENTILS (250G) AND BUCKWHEAT (100G FINISHED)

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