Description
In Italy there is a very delicious soup. I retreated quite a bit from the original, and therefore gave the soup its name.
Ingredients
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Lentils
1 cup
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Onion
1 piece
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Carrots
3 piece
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Pepper
1 piece
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Pumpkin
50 g
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Tomato
-
Greens
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Water
-
Salt
-
Sugar
-
Spices
-
Garlic
2 tooth
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Cheese
-
Olive oil
3 Tbsp
Cooking
Tomatoes, peppers and greens must be washed, the rest of the vegetables clean. In the original pumpkin. But in my opinion, the pumpkin blends perfectly with all the vegetables and enriches the soup.
Pumpkin and carrot grate, onion, garlic and herbs ( I have parsley) finely chopped, pepper cut into cubes.
Tomatoes also cut into.
In the original green lentils, and I have only brown. Brown lentils to soak in advance. Green enough only to rinse.
Olive oil ( can be easily replaced by plant, not just replaced) fry the onions, pumpkin, peppers and carrots until soft. Somewhere around 5 minutes.
Add the tomatoes and simmer for another five minutes. Then add the garlic, salt and sugar to taste, spices to taste ( I have Italian herbs).
Add the lentils ( without water of course) and fry somewhere for 1-2 minutes.
Pour boiling water, bring to the boil and cook under a lid until the lentils are tender. Add the parsley.
Further, for convenience, I poured in the pan.
And slightly shredded by the blender. It's not quite soup. The pieces need to be felt. Sometimes I add a little cooked meat to satiety ( before milling), meat is more delicious, trust me.
Each serving of soup sprinkle with grated Parmesan cheese. But I don't. So I sprinkle with grated cheese ( sour-cream or a creamy, well-melted), in this case, Maasdam, who sent my mother from Italy. And decorate with greens.
Turns out very tasty soup, with intense flavor, hearty and incredibly useful. Almost Italian soup turned out well. Help yourself and you! Bon appetit!
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