Print Recipe
 Vegetable Soup with Lentils Recipe
Thanks to a set of starchy vegetables and lentils, the soup turned out to be hearty, thick and rich.
Course Children's Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Children's Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Products for soup.
    Products for soup.
  2. Wash and peel the vegetables well. Grate carrots and celery root, leeks on a coarse grater and add corn. Pour 2-3 tablespoons of sunflower oil into a saucepan (2.5 liters) with a thick bottom, put the prepared vegetables, add salt (the vegetables will quickly let the juice and will not burn) and pepper, simmer on low heat for 7-10 minutes.
    Wash and peel the vegetables well. Grate carrots and celery root, leeks on a coarse grater and add corn. Pour 2-3 tablespoons of sunflower oil into a saucepan (2.5 liters) with a thick bottom, put the prepared vegetables, add salt (the vegetables will quickly let the juice and will not burn) and pepper, simmer on low heat for 7-10 minutes.
  3. Cut potatoes into cubes, rinse in cold water from excess starch. Disassemble the cauliflower into small inflorescences. Add potatoes and cauliflower to the stewed vegetables, stir, and simmer under the lid for 3-5 minutes.
    Cut potatoes into cubes, rinse in cold water from excess starch. Disassemble the cauliflower into small inflorescences. Add potatoes and cauliflower to the stewed vegetables, stir, and simmer under the lid for 3-5 minutes.
  4. Then add the lentils and dried parsley, mix.
    Then add the lentils and dried parsley, mix.
  5. Pour boiling water or vegetable broth (1.5 liters), add salt to taste. Bring the soup to a boil on low heat for 10-12 minutes.
    Pour boiling water or vegetable broth (1.5 liters), add salt to taste. Bring the soup to a boil on low heat for 10-12 minutes.
  6. Serve hot with dried bread or "flaxseed" buns.
    Serve hot with dried bread or "flaxseed" buns.
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