Lentil soup is a Turkish dish. Due to the fact that lentils are very useful, this soup has gained its popularity in our country.
Ingredients:
- 1 potato tuber;
- 1 onion;
- 15 g butter;
- hot peppers;
- 150 ml tomato juice;
- 125 g lentils;
- olive oil;
- 1 carrot;
- 1 tbsp lemon juice;
- 1 clove of garlic
Preparation:
- The carrots are chopped at your discretion. You can grate or cut into strips. Peel the onion and garlic and chop finely.
- Peel and rinse the potatoes under water. Cut it into small cubes so that the potatoes can boil in the soup.
- Pour vegetable oil into the cauldron and put a piece of butter. Heat oil and put chopped onion and finely chopped garlic there. Fry them until transparent. Send diced potatoes to the onion. Stir for 3 minutes. Pour dry vegetables and red pepper there.
- Pour carrots cut into strips on top. Continue frying for another 5 minutes. Then you need to take lentils and rinse them thoroughly. You need to wash several times until the water becomes clear. Send lentils to vegetables. Pour everything on top with water, or even better with broth.
- When cooking, lentils swell very much, so you need to calculate the amount of water. It should be 5 times the volume of vegetables. You need to cook for 20 minutes until the potatoes and lentils begin to boil.
- The soup should be thick. If you like a thinner soup, you can add water. At this point, the dish can be salted. Pour in tomato paste diluted with broth. Boil for another 5 minutes.
- Squeeze out the lemon juice and taste the soup. If something is missing, you can add spices. Boil a little and turn off the heat.
- Pour the prepared soup into bowls and put a slice of lemon, mint and croutons in each.
