Light lentil soup
PREPARATION
1 hour
PORTIONS
4-5 servings
COMPLEXITY
easily
I love such soups for theit texture and peculiar taste. If you crave for something new and hot, you can cook this soup. I said hot for a good reason, because there is chili pepper here. It plays an important role in the soup, just cook it and you’ll be pleased by the taste.
Add croutons or crackers and lots of greens to the soup. You can use a variaty of greens – microgreen, parsley or cilantro.
Ingredients
- 250 gr red lentils
- 4 potatoes
- 1 carrot
- 1 onion
- 1 chili pepper
- 2 cloves of garlic
- Salt, pepper to taste
- 3 tbsp olive oil
- 20 gr butter
- 3-4 drops Tabasco sauce
- Water for cooking soup, approximately 1.5 liters
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Method of cooking
Wash the lentils. Peel the vegetables and cut them into small cubes.
In the pot which you prepared to cook the soup, heat the olive oil. Add vegetables, except garlic. Then add salt, pepper, add butter. Fry until they get golden, only then add garlic. Pour water to cover the vegetables and cook for 10 minutes.
Add lentils into the pot, pour more water, check the consistency, you can add more water in the process. A few drops of Tabasco sauce will not hurt.
Cook with an open lid until ready, so excessive liquid evaporates.
Blend the soup with a blender.
Serve with fresh chilli pepper, crackers and microgreen.
