Description
Very unusual, colorful and delicious cream soup! Mint gives freshness and zest to the recipe, lentil soup, and pistachio add a crunchy texture component.
Ingredients
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Lentils
150 g
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Onion
1 piece
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Carrots
1 piece
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Butter
15 g
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Vegetable oil
3 Tbsp
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Flour
1 Tbsp
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Mint
1 handful
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Pistachios
1 handful
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Water
600 ml
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Salt
-
Black pepper
Cooking
Rinse the lentils with clean water. Do not need to soak, and so it well fall apart.
Pour the lentils with water and put on fire. Remove the foam
In a pan heat butter and vegetable oil, fry the onion cut into small dice 2-3 minutes. Then add grated carrots and fry all together for another few minutes. Then pour a tablespoon with slide, flour, fry a couple of minutes, stirring occasionally.
Add onions and carrots to the pan to the lentils
Add the chopped mint leaves, salt and pepper generously and cook the soup for about 10-15 minutes
Ready soup to blend until smooth. Pistachio peel and chop with a knife into crumbs. Pour into soup bowls, sprinkle with pistachios and decorate with mint. Serve with sour cream or unsweetened Greek togruta
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