Description
In Ancient Greece it was common proverb: Smart people are always good at cooking my lentils. This is one of the oldest cultivated plants. Grain lentils were discovered by archaeologists in the buildings of the bronze age. And this soup is one of my favorites. He has a delicate taste and pleasant texture. Plus Moroccan soup with lentils - a storehouse of nutrients. Lentil contains a great amount of vegetable protein that is easily absorbed by the body. It is an excellent source of iron, folic acid and soluble fiber. In addition, lentils stimulates metabolism and increases immunity. In Eastern countries, lentils are considered a warming food, and if it is cooked with spices, its warming effect even more. So lentils, especially soup out of it, very suitable for winter diet of the inhabitants of the Nordic countries. Bon appetit!
Ingredients
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Lentils
2 cup
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Vegetable oil
4 Tbsp
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Carrots
4 piece
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Onion
1 piece
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Garlic
4 tooth
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The Apium graveolens Dulce
4 slice
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Bay leaf
3 piece
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Chili
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Cumin
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Allspice
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Salt
Cooking
Boil in a saucepan 3 liters of water. On a coarse grater grate the carrots and put it in boiling water. Add the Bay leaf. Cook on medium heat for 10 minutes.
At this time in vegetable oil fry finely chopped onions (4 minutes), then add chopped garlic (about 2 minutes), then add chopped celery. After a couple of minutes add the freshly ground allspice, cumin and chilli. Add salt to taste. Cook on a low heat for 5 minutes.
Carrot broth, add 2 cups of lentils (pre-rinse it with cold water). Cook 20 minutes on medium heat.
Now, add to the soup roasted onion/garlic/celery. And cook another 20 minutes on a slow fire under the lid. Add salt to taste.
Ready :) Serve with sour cream. Bon appetit.
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