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Ingredients for Cooking Lentil Soup
- Lentils 1 cup (300 milliliters)
- Medium size potato 2 pieces
- 1 medium carrot
- Celery root fresh 1 small slice
- Large fresh tomato 1 piece
- Pure cold cold water 2 liters
- Refined vegetable oil 2 tablespoons
- Butter 25-30 grams
- Salt 1 tablespoon
- Ground coriander 1/2 teaspoon
- Ground turmeric 1/2 teaspoon
- Asafoetida 1/2 teaspoon
- Ground curry 1/2 teaspoon
- Fresh ginger root 1 small slice
- Dried herbs (ground) to taste
- Sour cream 2-3 tablespoons
- Main ingredients: Beans, Potato, Tomato
- Serving 4 servings
A tablespoon, a teaspoon, a newspaper or plain sheet of paper, a kitchen table, a small bowl, a sieve, a middle pan with a lid, a stove, a medium bowl, a plate - 4 pieces, a cutting board, a kitchen knife, a frying pan, a wooden spatula, an average grater, fine grater, scoop, deep serving plates, hand blender, vegetable cutter
Cooking lentil soup puree:
Step 1: prepare the lentils.
We cover the kitchen table with newspaper or plain paper and pour the lentils here. Be sure to sort it out, because it can come across pebbles and other dirt.
Then we move it into a sieve and rinse thoroughly under running warm water until the liquid becomes clear. We put the inventory in a small bowl and leave it aside for a while. Let excess water flow from it.
Step 2: prepare the potatoes.
Using a vegetable cutter, peel the potatoes and rinse thoroughly under running water to remove any remaining soil and other dirt. Then we lay out the components on a cutting board and chop with a knife in medium slices. Shredded tubers are transferred to a medium bowl and completely filled with ordinary liquid from the tap. This must be done so that the potatoes do not darken when interacting with air.
Step 3: prepare the carrots.
With a vegetable cutter, peel the carrots from the skins and rinse well under running water. Using a medium grater, we rub the vegetable directly on the cutting board and then pour the chips into a clean plate.
Step 4: prepare the celery root.
Peel the celery root from the skin. This can be done in two ways: either using a vegetable cutter, or a teaspoon (I usually use the last inventory, because more flesh is stored this way). After slightly rinsing the component under running water and taking a fine grater, rub it to the state of the chip. The crushed root is moved to a free plate.
Step 5: prepare the tomato.
Wash the tomato well under running water, shake off excess liquid and put it on a cutting board. Using a knife, cut the vegetable in half and from each part we remove the place to which the tail was attached. Now finely chop the component into cubes and carefully move it into a free plate.
Step 6: prepare the ginger root.
Using a vegetable cutter, peel the ginger root and then rinse slightly under running water. On a fine grater, rub the component directly over a clean plate and for now leave it aside.
Step 7: prepare the lentil soup puree.
Pour clean cold water into a medium saucepan and put on a small fire. Caution: so that the liquid boils faster, cover the container with a lid. Immediately after this we fasten the burner, and pour the lentils into the pan. Attention: the cooking time of the beans will vary depending on their variety. For example, orange lentils, like mine, cook for 10-15 minutesand green about 40. As for yellow, it takes about 20-30 minutes. So, we are waiting for the allotted time to pass, but sometimes we don’t forget to stir the component with a wooden spatula or a tablespoon so that it does not stick to the bottom of the pan.
In parallel, put the pan on medium heat and immediately pour a small amount of vegetable oil here. When the contents of the container are well warmed up, spread the grated root of ginger, and also pour coriander, turmeric and asafoetida. Let it fry in oil for a few minutes. Then we add carrot chips and chopped celery root here. We continue to passer all until the vegetables are soft. To do this, do not forget to stir the components from time to time with a wooden spatula. Next, put the tomato cubes in the pan and sprinkle all the curry. At this point, the roasting will turn bright orange. So it should be, because the last spice will do the trick. We continue to simmer for a couple of minutes. At the end, turn off the frying and again return to the pan with our future soup.
When the lentils are ready (and this can be seen by its structure: boiled beans usually turn almost mashed), add chopped potatoes and a slice of butter to the bowl. Continue to cook the soup until the penultimate ingredient is soft. It takes me about 10 minutes. After the allotted time, add frying to the pan, mix everything thoroughly and remove from heat.
Using a submersible blender, grind the dish at medium speed until it turns into a puree in consistency. Next, put the pan back on a small fire, pour salt here, taste the herbs, and pour the sour cream. From time to time, stirring the soup with a wooden spatula, bring it to a boil. Immediately after that we turn off the burner and we can invite everyone to the dining table.
Step 8: Serve Lentil Soup
Pour the hot soup with a scoop into deep plates and serve it with a cracker or toast to the dining table. You can also add to the dish 1 tablespoon of sour cream, and for children to draw a smiling face in general, so that they have a good appetite and a cheerful mood.
Bon appetit to all!
- Spicy dried herbs may include dill, parsley, and shamballa leaves. For so many ingredients indicated in the recipe, you will need 1 teaspoon;
- before serving, you can decorate the soup with finely chopped herbs and sprinkle with some spices;
- Instead of fresh ginger, dried ground can be added to the roasting. By the way, if you didn’t find any seasoning on hand, do not be discouraged, because the soup will be good without it.