A very bright and sunny red lentil puree soup is cooked in only 30-40 minutes. Fast, tasty and healthy!
It is necessary
- Red lentils - 150 g
- Bulgarian pepper - 1/2 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomato paste - 1 tablespoon
- Garlic - 2 cloves
- Spices, herbs, salt - to taste
Instructions
Step 1
We put the oven to heat up to 180 degrees. We wash the vegetables: carrots and half of the bell pepper. Peel the carrots and cut into thick circles, remove seeds from the pepper and cut into large pieces. We put vegetables in a bowl. Rub the garlic on a fine grater (or pass it through a garlic press) and add it to the chopped vegetables. Sprinkle them with a tablespoon of olive oil, sprinkle with dried dill and mix thoroughly so that the oil is evenly distributed over the vegetables. Put them on baking paper and bake in the oven for 30 minutes.
Step 2
While the baked vegetables are being prepared, peel and cut the onion into half rings. Heat a deep frying pan with a little olive oil, add the onion and fry until golden brown. Add one tablespoon of tomato paste and warm it up. Pour in one and a half cups of boiling water, reduce the heat. Pour the lentils into the water, mix and cook over medium heat for 10-15 minutes until the lentils are soft.
Step 3
We take out the vegetables from the oven, put them in a saucepan. Pour the lentils with tomato paste and onions from the pan into the pan. Beat the soup with a blender until puree, add water if necessary. Season with salt, spices and herbs to taste.
