Description
And again, the soup from Rose Elliot, from her "The Bean Book". Actually, beans are not advised to cook with tomatoes at the same time: the acid may hinder their full softening. But in this recipe, used chopped red lentils, which fall apart quickly. This gives you the opportunity to cook a delicious soup in a short time.
Ingredients
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Onion
1 piece
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The Apium graveolens Dulce
1 piece
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Vegetable oil
1 Tbsp
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Lentils
125 g
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Tomatoes in own juice
1 pack
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Water
850 ml
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Salt
-
Black pepper
-
Lemon juice
2 Tbsp
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Parsley
-
Sugar
1 pinch
Cooking
For this soup needed:
Peel the onion and thinly slice. Celery chopped up. Fry in butter in a saucepan with a thick bottom 7-10 minutes without allowing to brown.
Add the prepared lentils and cook for 1-2 minutes while stirring so it all sides was covered with oil.
Add the tomatoes and water or broth. Bring to boil and simmer until ready to complete cooking the lentils for 25-30 minutes.
Season the soup with salt, pepper, lemon juice and sugar (on the advice of Ilya Lazerson - a pinch of sugar makes the taste of the tomato is brighter). To blend the soup. If necessary to warm up (if the blender is stationary).
When serving, decorate with bright orange soup with finely chopped parsley. Its still better to mix with the soup. And don't forget the lemon JUICE! Without it, the soup is "boring".
I like to add in cooked soups, frozen green peas. This time very close to him to taste sprouted lentils.
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