To cook meat broth. Fit any meat, and because the lentils are very nutritious and can be cooked in vegetable stock. Cut the onions (take a large onion) diced and added to the broth. As I am for this soup be sure to do a toast, the vegetables in this case, I prefer not to fry. Cook for 10 minutes.

This soup is perfect lentils "Persian" red TM "Mistral". She quickly softens and becomes tender, does not require soaking. Add it to the broth.

Carrot three on a large grater, potatoes cut into cubes and put into soup.

Cook for 15 minutes, turn off heat, add dry dill or parsley, cover it and give the infusion for 5-10 minutes. In my opinion here you can use any favorite dry herbs.

While cooking the soup, make SURE to prepare garlic croutons. Rye bread cut into cubes long. I like to do from your custard bread (recipe shared here on the website). In a pan heat sunflower oil and fry the bread, mix well, that would absorb all the pieces. Top should be crisp, and the inside of the bread remains soft. Turn off the heat and sprinkle with fine salt and grated on a fine grater garlic. Distributed garlic on all the slices. Allow to cool right in the pan. In winter, when the garlic is not as flavorful, I use a dry seasoning garlic-herb-salt. It turns out very tasty addition to the soup, eating a bit of sugar.