Lentil soup
Soup recipe from the restaurant's lenten menu.
Ingredients
Servings 1- Puree soup - base: 200 ml
- chickpeas - 15 g
- pea pods - 10 g
- Bulgarian pepper - 10 g
- drinking water - 2 l
- onion peeled - 200 g
- peeled carrots - 200 g
- celery cleansed. – 100 g
- salt - 4 g
- lentils black / green / red - 150 g
- celery - 40 g
- tomatoes - 90 g
- ginger root - 12 g
- clean chili pepper - 2 g
- rosemary - 3 g
- clean garlic. – 12 g
- red onion - 110 g
- vegetable oil - 30 g
- mushroom broth - 2 l
Cooking
Step 1
Soup preparation method: add vegetable broth to the finished soup and serve with roasted peppers, pea pods and chopped boiled peas.
Step 2
How to cook vegetable broth: Boil water, add all the ingredients, mix and simmer for half an hour until cooked over low heat.
Step 3
How to prepare the base for soup: fry onion, garlic, rosemary, chili pepper, ginger root, celery, tomatoes in vegetable oil until the vegetables are ready. Then add vegetable broth and lentils. And grind everything in a blender.
Step 4
How to cook chickpeas: Boil the chickpeas and rub through a sieve. It will be fluffy and powdery.
Step 5
How to prepare baked bell peppers: Peeled peppers, 2 kg. sprinkle with spices (salt - 10 gr., ground black peppercorns - 2 gr.), pour vegetable oil (50 gr.) and bake in the oven at a temperature of 180 degrees until cooked.