Description
To add bright color to the autumn menu, I suggest to try a thick, rich vegetable soup made from pumpkin, tomatoes and lentils!
Ingredients
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Potatoes
1 piece
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Onion
1 piece
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Carrots
1 piece
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Pumpkin
350 g
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Garlic
1 tooth
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Lentils
200 g
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Water
2 l
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Tomato
3 piece
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Salt
-
Black pepper
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Greens
6 sprig
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Vegetable oil
Cooking
Cut the potatoes into small cubes. In a saucepan, pour 1.5 liters of water, drop the potatoes and put on fire.
Onions and carrots cut into small dice. In skillet, heat small amount of vegetable oil and send to obzhivatjsya onion+carrot on a medium heat for 4-5 minutes until Golden brown onions.
Pumpkin cut into cubes (about the size of a sliced potato).
Add the chopped pumpkin to the pan to the onions and carrots. Continue stir fry vegetables 4-5 minutes.
Grind the garlic. Lentils, rinse. Add to the vegetables chopped garlic and lentils. Stir, simmer all together for 1-2 minutes.
Pour 0.5 liters of water, stir, give the vegetables and lentils out another 8-10 minutes.
Then add contents of skillet to pot is almost ready potatoes. Allow to boil, low down the heat, cook for 5-7 minutes.
From tomato to remove the skin, chop finely.
Together with the separated juice is sent to the chopped tomatoes to the soup. Stir, season with salt and pepper to taste. Bring to the boil, add the finely chopped favorite herbs on and off.
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