Scout soup is a dish that works great on camping and camps. It is filling, adds energy and warms up wonderfully. Green lentils combined with vegetables and aromatic spices provides a lot of nutrients, and smoked bacon turns up the aroma and makes the soup expressive in taste. Thanks to rice, it becomes full -bodied and supports the feeling of satiety for a long time, which is extremely important during air activity. This is an ideal proposition for cool evenings, not only by the fire.
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Ingredients:
- 100 g of rice,
- 200 g of dry, green lentils,
- carrot,
- parsley,
- onion,
- 2-3 cloves of garlic,
- 150 g of smoked bacon,
- a spoon of marjoram,
- a spoon of Provence herbs,
- a teaspoon of curry,
- 1/2 teaspoon of cumin,
- 1/2 teaspoon of ground coriander,
- 2 grains of allspice,
- salt, pepper (to taste),
- 2 tablespoons of tomato concentrate,
- broth cube.
Method of performance:
Cook the rice as described on the packaging.
Peel carrots and parsley. Cut into posts. Pour with two liters of water. Pour lentils and allspice into the pot. Salt water and boil. Cook for about 30 minutes (until tender vegetables and lentils).
Peel the onion and garlic. Cut the onion into cubes, chop the garlic. Cut the bacon into cubes.
Fry bacon in a pan. When fat melts, add the onion to the pan. Fry it, and at the end of frying, add garlic to the pan.
Transfer the contents of the pan to the pot. Also add broth cube. Mix
Add spices to the soup: marjoram, Provencal herbs, curry, cumin and coriander. Cook for about 15-20 minutes. At the end of cooking, mix the tomato concentrate into the soup.
Serve the scout soup with rice.
Source: NowowoPuje.pl
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