Name: LENTIL SOUP WITH CARROTS (350 ML) AND WHOLE WHEAT BREAD (1 PC)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 100 g Red lentils; ¼ Onion; ½ g Carrot; ½ Glove of garlic; ½ tsp Turmeric; Chilli; Sea salt; ½ tsp Caraway; 400 ml Vegetable broth; 1 tsp Olive oil; 30 g Whole wheat bread

RatingDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time35 minsTotal Time50 mins

100 g Red lentils

¼ Onion

½ g Carrot

½ Glove of garlic

½ tsp Turmeric

Chilli(on the tip of a knife)

Sea salttaste

½ tsp Caraway

400 ml Vegetable broth(or boiling water)

1 tsp Olive oil

30 g Whole wheat bread

For soup:

Pre-soak lentils for an hour. Possible for longer - less time will be cooked;

At this time, fry the onions and carrots in olive oil in a deep pan. Carrots can be cut into squares so that it remains crispy in the soup;

Cut the garlic and chili very finely. If you leave the seeds - the soup will be sharper, and vice versa. Add to the pan;

We send caraway and turmeric there. Fill with broth *.

For salad:

As soon as the broth boils, make a medium heat and fall asleep lentils. Salt to taste. Removing the foam, cook another 20 Minutes until the lentils are ready. Serve with bread. It can be preliminarily brought to a uniform consistency in a blender.

* taking into account boiling, a portion of the prepared soup should be 350-400 ml. Vegetable broth can be frozen and used in other recipes, for example, risotto, vegetable cutlets, homemade sauces. It is convenient to freeze in silicone molds for cupcakes in portions or in molds for ice.

CategorySoupsCuisineMediterraneanCooking MethodBaking, Frying, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian

Ingredients