Description
Once I used the lentils did not complain... no, wrong: I did not know, did not sell it in Soviet period we in the North. Now she fell in love with me, all the time I cook from her various soups. Today will be a soup of yellow lentils.
Ingredients
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Lentils
300 g
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Onion
2 piece
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The Apium graveolens Dulce
3 piece
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Potatoes
4 piece
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Lemon
0.5 piece
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Zira
0.5 tsp
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Ginger
1 tsp
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Broth
3 l
Cooking
Cook the broth of beef breast, drain. Remove meat from bones, cut into small pieces and put back into the broth. Onions and celery chopped, carrots grate on a coarse grater.
Fry the onions,
add the carrots and celery and a bit put out.
In the boiling broth to lower the peeled and sliced in small pieces the potatoes, bring to a boil. Add zazharku. Pour the lentils. Cook on low heat until the lentils are tender. Salt.
Add the pepper, cumin and 2-3 leaves of Laurel. Add the lemon juice. Cook for 5 minutes. Turn off the heat, leave the soup for 5-10 minutes. Remove the Bay leaf.
Serve soup on the table. I have in the fridge was a very small piece of ham, so I did too in the soup and added, previously cut into strips.
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