Vegetable cream soup with lentils

Description

Delicate cream soup with summer vegetables and lentils!

Ingredients

Cooking

Lentils in slightly salted water boil until tender. Drain in a colander to drain the water.

Wash vegetables, cut into cubes. In a pan melt the butter, add the vegetable oil. On medium heat fry the carrots for 3-4 minutes.

Add the eggplant. Fry all together for another 3-4 minutes.

Add the zucchini and another 2-3 minutes to fry on a medium heat.

Then add bell pepper and tomatoes (peel the tomato first remove). Stir and fry everything together for 3 minutes.

Garlic cut into plates, 3-4 leaves Basil, chop and add to vegetables. Mix well. Remove from the heat.

In a saucepan, combine the lentils and vegetables. Add salt and black pepper to taste.

Pour broth (chicken or vegetable), put on fire and bring to a boil, reduce heat to medium and boil for 3-4 minutes.

Remove the soup from heat, give a little to cool and blend until smooth.

Pour the cream, put on medium heat, bring to boil and immediately off. The finished soup to give a little to cool.

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