Mess of pottage "India" with croutons

Description

Today I want to offer you a recipe for a mess of pottage. Stew — a kind of soup, which is a light vegetable broth, called by the name of the main component, the rest of the vegetables and seasonings should just shade it, to make some of the nuances of taste. I use in this soup the spices I associate with Indian food, so it is "India".

Ingredients

Lentils

1 cup
Carrots

1 piece
Celery root

150 g
Lemon

1 piece
Black pepper

0.5 tsp
Paprika sweet

1 Tbsp
Turmeric

1 tsp
Chili

0.5 tsp
Salt

1 tsp
Tomato paste

1 Tbsp
Basil

1 tsp
Mint

1 tsp
Olive oil

2 Tbsp
Water

1500 ml
Parsley

5 sprig
Crackers

1 pack

Cooking

To prepare the soup, I used Persian red lentils chopped TM "Mistral", which are perfect for soups. In this photo, also the vegetables and spices that will complement the taste of the lentils. So, let's start.

Pour water into a saucepan and put on fire. Lentils, rinse with cold water, pour into the pan, without waiting for hot water. Carrots wash, peel and cut into cubes. Celery root wash, peel and cut into cubes. Lemon cut in half and from one half squeeze the juice. The second half cut into thin slices and set aside for serving.

While our barley is boiling, heat in a pan olive oil and on slow fire to stew in it (not fry) carrots and celery for 5 minutes. Once in a saucepan boil lentils gently to remove the foam and cook over medium heat for 25 minutes. Depending on the type of grits cooked lentils from 20 to 40 minutes ( green -40 min -30 min. brown, red - 25 min.)

Add to the pan the tomato paste and about 5 tablespoons of lentil broth and a little then, somewhere 5-7 minutes.

5 minutes until cooked cereals pour in the broth, all the spices. Mix well.

The next step lay in the pan extinguished our vegetables. Stir and heat over 2 minutes.

Now it is the turn of lemon juice, pour it in the pan, stir, turn off heat and cover with a lid. Give the soup to stand for 15 minutes to allow all of our vegetables and spices became friends.

Here and ready our light, flavorful lentil stew with Indian flavors. Pour it in a plate, put a slice of lemon, sprinkle with finely cut parsley and rye croutons. It is, however, very tasty and hot and cold. All a pleasant appetite!

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