Lentil soup

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Healthy, nutritious, traditional, easy dish that is pleasantly eaten by young and old. A dish that we will find in fasting periods, for vegan groups, and for groups that need high protein as the combination of methionine present in rice with the high protein that lentils have gives better absorption in our body.

Ingredients

  • 250 g fine lentils of new crop
  • 1 cup Carolina rice or cloves
  • 1 chopped onion
  • 1 tomato passed on the grater
  • 1 κ σ πελτέ
  • 1 tbsp mashed garlic
  • Olive oil
  • Salt-pepper-oregano

Directions

  1. We rinse our lentils. I put the lentils in a saucepan and after they get their first boil I change the water.
  2. Then in the same pot I pour olive oil and sauté the onion, then the garlic with the pulp and then I add the lentils, the tomato and hot water. I let them simmer for half an hour. When the lentils have softened enough, I add the rice after I have rinsed it well, I add salt and pepper and I add a little hot water.
  3. Let them simmer for another quarter or so until our rice is ready.
  4. Sprinkle with oregano.

-We make sure that our liquids are proportional, ie when we add the rice, we calculate how much water our soup already has plus what we will add because our rice needs 1 to 3 water.

-a wonderful combination is to add carrot, corn, and raisin.

-we can also serve it cold.

-try it with less liquid like pilaf as an accompaniment to fish or even cold as a salad.

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