Description
Lentils and quince is delicious!
Ingredients
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Broth
2 l
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Lentils
0.5 cup
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Quince
1 piece
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Onion
1 piece
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Carrots
1 piece
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Olive oil
1 Tbsp
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Turmeric
1 tsp
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Garlic
1 tooth
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Dill
1 Tbsp
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Chili
0.5 tsp
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Allspice
5 piece
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Bay leaf
1 piece
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Salt
1 tsp
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Meat
300 g
Cooking
For soup took the lentils Persian TM Mistral. It requires no soaking and cooks very quickly. Put the strained chicken broth on the stove, brought to a boil and put in it the lentils.
Meanwhile, was engaged in vegetables. Carrots rubbed on a grater, onion finely cut, cut the quinces into quarters and cut out the middle.
Two quarters are cut finely and the other two are rubbed on a grater.
Poured into the pan butter, heat it and put onions and gilded. Put carrots to the onions, stir.
Put the quince and mixed again.
Sprinkle turmeric, stir, cover, reduce the fire to a minimum and potamilla.
Put in a pan to the lentils. Cooked until the vegetables are tender about 15 minutes, the lentils cook in 10 minutes.
Put in the soup chopped garlic, peppers, Bay leaf, and dried dill.
The chicken was cut into pieces and is also sent in the soup.
Cooks 3-5 minutes and removed from heat. Gave a little stand. Our soup is ready.
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