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Print Recipe
Vegetable Soup with Lentils Recipe
Due to set of starchy vegetables and lentils, the soup turned out hearty, thick and rich.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Products for the soup.
    Products for the soup.
  2. Vegetables well wash, peel the. On a large grater grate carrots and celery root, leeks and add corn. In a pan (2.5 litres)with a thick bottom pour in 2-3 tbsp of sunflower oil, put the prepared vegetables, add salt (quickly vegetables will give the juice, and won't burn)and pepper, simmer on low heat 7-10 minutes.
    Vegetables well wash, peel the. On a large grater grate carrots and celery root, leeks and add corn.
In a pan (2.5 litres)with a thick bottom pour in 2-3 tbsp of sunflower oil, put the prepared vegetables, add salt (quickly vegetables will give the juice, and won't burn)and pepper, simmer on low heat 7-10 minutes.
  3. Potatoes cut into cubes, rinse in cold water from excess starch. Cauliflower disassemble into small florets. To stewed vegetables add potatoes and cauliflower, stir, put out under the lid for 3-5 minutes.
    Potatoes cut into cubes, rinse in cold water from excess starch. Cauliflower disassemble into small florets. To stewed vegetables add potatoes and cauliflower, stir, put out under the lid for 3-5 minutes.
  4. Next, add the lentils and dried parsley, stir.
    Next, add the lentils and dried parsley, stir.
  5. Pour boiling water or vegetable broth (1.5 liters), add salt to taste. Bring soup to readiness on low heat 10-12 minutes.
    Pour boiling water or vegetable broth (1.5 liters), add salt to taste.
Bring soup to readiness on low heat 10-12 minutes.
  6. Serve hot with dried bread, or "linen" buns.
    Serve hot with dried bread, or "linen" buns.

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