Lentil Soup with Green Beans Recipe
Thick vegetable soup with lentils, tomatoes and young green beans will perfectly diversify your lean menu. The soup turns out to be very rich, fragrant and delicious.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. In a saucepan with a thick bottom in vegetable oil, lightly fry the onion and beans. If the beans are old, then first remove the “mustache”.
  2. Cut tomatoes into cubes. (If desired, you can remove the skin from them). Add to the beans, add salt, stir and simmer under a closed lid for about 30-40 minutes (the beans should become soft). Periodically mix the beans with tomatoes and, if there is no liquid left in the pan, then add a little boiling water (usually tomato juice is enough to cook the beans).
  3. Cut the potatoes into small cubes, grate the carrots on a coarse grater, cut the pepper into strips, rinse the lentils. Add all the ingredients to the pan.
  4. Pour 500 ml of boiling water (the amount can be increased depending on how thick you want to get the soup). Bring to a boil, reduce the heat and cook until the potatoes and lentils are ready (about 10 minutes)
  5. Add chopped garlic and parsley to the soup. If necessary, add more salt. Remove from the heat and let it brew. When serving, pepper.
  6. The soup can be served with sour cream.
  7. Bon appetit!
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