Lentil soup with a light hint of lemon is very easy to prepare and is warming, filling and refreshing at the same time. The key to success is the proper process of cooking the grains and the order in which the ingredients are put into the pot, so that the consistency of the dish is thick, but at the same time so that the vegetables do not fall apart. The soup has a beautiful, sunny color – it will be a perfect stimulant in winter.
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Ingredients:
- 250 g of red lentils,
- liter of chicken or vegetable broth,
- 400 ml of water,
- yellow onion,
- 2 medium carrots,
- 2 Roma tomatoes,
- 2 cloves of garlic,
- 3 tablespoons of fresh lemon juice,
- a teaspoon of lemon peel,
- 2 tablespoons of olive oil,
- 2 teaspoons of sea salt,
- 1.5 teaspoons of ground cumin,
- 1/2 teaspoon of black pepper.
Additionally:
How to do it:
1. Peel the onion and carrot and chop very finely. Cut the tomatoes together with the pulp into small cubes.
2. Heat the olive oil in a large pot and add the vegetables. Fry them for 7-10 minutes until softened. Add pressed garlic, cumin, pepper and lemon zest. Fry for another 2 minutes.
3. Quickly rinse the lentils under running water and add them to the pot along with the water and broth. Bring everything to a boil and keep on heat for about 30 minutes until the grains soften.
4. Turn off the heat and add lemon juice. Season to taste with salt.
5. Serve the lentil soup warm, immediately after preparation, sprinkled with chopped dill.
6. If you want, you can store leftovers in the fridge and use them within 2 days. Just remember that the dish will get a little thicker each day and you may need to thin it out if you want to maintain the consistency of the soup.
Source: Terazgotuje.pl
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