Description
Offer the recipe is hearty, delicious soup using several types of beans and lentils! Help yourself!
Ingredients
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Beans
1 cup
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Broth
1.5 l
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Carrots
1 piece
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The Apium graveolens Dulce
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Tomatoes in own juice
1 cup
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Garlic
3 piece
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Bow white
3 piece
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Greens
1 coup
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Peppers red hot chilli
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Salt
-
Lentils
3 Tbsp
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Bacon
Cooking
To prepare this soup using beans of different types from the Mistral. In the evening, pour the beans with plenty of water.
In the morning drain the water, rinse beans, boil without salt until semi cooked.
Seasonal young onions and crush the garlic with the stem and fry in vegetable oil, add diced carrots and celery, sauté. Herbs (thyme, rosemary, fennel, sage etc. or chop finely, cover with foil, to a little dried out).
To roasted garlic and onions add a Cup of tomatoes in own juice, hot pepper (I have cereal), all stew for a few minutes.
Add boiled beans, mix well.
Pour in the chicken (vegetable or any other) broth.
Measure out 3-4 tablespoons of lentils.
Add to the soup the lentils, stir, and cook until tender, about 20 minutes. During cooking, adjust the taste for salt, spices, perhaps adding a little sugar if the tomatoes in the Bank was not sweet. A few minutes before end of cooking add chopped greens.
A few strips of bacon to fry, cut into strips and put a portion directly into the dish before serving.
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