A delicious soup that is a favorite not only during lent.
- Servings: 4
- Cooking time: 1H.
For vegetable broth:
|Vegetables (onion, celery, leeks,garlic)||500 Grams|
|Spicy herbs (fresh or dry)||To taste|
|Vegetable oil||To taste|
For the soup:
|red lentils||250 Grams|
|Sweet pepper||2 Pieces|
|Olive oil||To taste|
Method of preparation
Prepare a vegetable broth. Vegetables fry in butter and pour 2 liters of water. Bring to a boil, add the bouquet of herbs and simmer for at least 30 minutes. Strain.
Separately, boil the lentils, salted and pepper. While cooking the lentils, cook in the oven red pepper on the grill so that the skin is charred. Put the pepper in the dish, cover with foil, hold 10-15 minutes and then remove the skin.
Lentils connect with pepper and whisk blender into a puree. Dilute with broth to desired consistency. Add the olive oil, bring to a boil and season to taste.
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