Description
Rich, thick, hearty vegetable soup.
Ingredients
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Broth
2 l
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Lentils
200 g
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Potatoes
2 piece
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Onion
1 piece
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Garlic
3 tooth
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Zucchini
100 g
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Tomato paste
2 Tbsp
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Rosemary
1 piece
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Greens
1 coup
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Spices
-
Vegetable oil
Cooking
Chicken broth bring to a boil (you can use vegetable broth), the lentils, rinse well. Fill the broth and cook for 30 minutes (until the lentils are tender. I got in 30 minutes was ready).
The pan pour vegetable oil, fry in it the garlic, cut into rings, until Golden.
Add rosemary. Fry until clearly pronounced smell of rosemary. 2 minutes.
Add the onion, cut into strips. Fry for 3 minutes.
Add the courgettes. Frozen, not defrosted. I had diced.
When the water is evaporated, add the tomato paste, fry it for 20 seconds, and then add a little broth from the pan.
And add the chopped green onions.
Potatoes, cut into cubes and send to ready the lentils. Cook for 5 minutes.
Then add onions with tomatoes and zucchini. Cook for 5 minutes.
Add the greens and turn the heat off.
Serve with tasty crackers.
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