Description
Delicious, easy, hearty, healthy soup. Perfectly diversifies the menu during the Great lent. Recipe found on one of the sites. Tried, I liked it. Is prepared easily and very quickly. The Scullion did not find, therefore, ventured to add the recipe.
Ingredients
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120 g
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100 g
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100 g
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1 piece
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1 piece
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1 piece
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1 Tbsp
Cooking
Carrots grate on a coarse grater. In a saucepan, which will cook the soup, heat the oil, fry the carrots
To the carrots add the pepper, chopped in small pieces too and fry a little
Wash the lentils, add to the vegetables
And fill pre-boil water. The amount of water depends on the degree of density that we want to. The original recipe was 1.5 liters. I was little, then again refilled. Only took me about 2 liters of water. Boil on low heat for 10-12 minutes
At this time, prepare the other vegetables. Tomato peel, cut into small pieces. Cauliflower and broccoli divided into inflorescences. The original recipe only used frozen cauliflower (it be slightly defrosted and cut into pieces). I have fresh. And in the fridge I found some broccoli, so decided to add.
Put tomato and cauliflower in a pan, add salt and spices, increase the fire, bring to boiling, diminish the fire and cook a few minutes.
Add broccoli and cook another couple of minutes.
It's all finished. When serving sprinkle with chopped greens. Bon appetit!
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