Description
The recipe is from the book Rose Elliot's "The bean book". Discovering him for the first time passed by: a strange combination! And in General, looking for tomato soup. But when it came down to it, was amazed at the harmony of this combination. The soup is extremely easy to prepare. Light, delicate, fragrant. The addition of lentils makes it a complete product. Although this soup, which many don't like the texture of this soup is somewhat different.
Ingredients
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Lentils
60 g
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Mushrooms
75 g
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Onion
30 g
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Garlic
1 tooth
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Vegetable oil
1 Tbsp
Cooking
For the soup you will need:
Peel the onion and chop, garlic to crush. Then fry them in oil for 5 minutes. Then add washed and chopped (arbitrarily) mushrooms. Cook for another 5 minutes.
To prepare lentils as usual - to sort, wash, dry (on the sieve to drain). Put it to the mushrooms with the onions and pour water (or broth). Under the cover bring to boil and simmer until the lentils are tender.
The soup season with salt and freshly ground pepper, crushed with a blender. When serving sprinkle with herbs. Soups usually unpresentable: it is necessary to leave the cap of one mushroom for decoration - thin slices or strips. Pink pepper or capsicum is also good for this purpose.
Some time ago I received the gift of a few books "to read in the language" - English, I never taught and sought for incentive motivation. It was this gift and especially one book about bean, Rose Elliot's "The bean book", published back in 1979 in the UK. About love my family to bean I've said before (2-3 times a week in the freezer - the stock of cooked beans of several varieties...). The book became a desktop.
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