The highlight of this soup is fresh mint, which makes the dish refreshing. In combination with hot peppers, it turns out to be even tastier. Lentil soup is prepared quickly, instead of zucchini it is not recommended to take potatoes - the soup with it will turn out to be heavier.
It is necessary
- - 200 g of red lentils;
- - half a bunch of green onions;
- - 1 zucchini;
- - 1 carrot;
- - 1 lemon;
- - 1 liter of water;
- - 2 chili peppers;
- - 2 stalks of celery;
- - 2 tbsp. tablespoons of dried or fresh mint, pickled capers;
- - sweet red paprika, chili pepper.
Instructions
Step 1
Pour red lentils with water, put on fire, bring to a boil. Cook the lentils for about 5 minutes. Stir occasionally.
Step 2
Peel the zucchini, cut into small cubes or strips, rub the carrots on a coarse grater. Add the courgettes and carrots to the lentils and add 2 tablespoons of chopped green onions. Cook the soup until the lentils are tender, they should be soft.
Step 3
Pour boiling water over the tomatoes for now, then quickly dip them under cold water. Remove the skin, cut the tomato pulp, send it to the soup. Add sweet paprika, mint, and red chili to the saucepan. Chili is recommended to be chopped. Salt to your liking.
Step 4
Bring the contents of the saucepan to a boil, remove from the stove, add the pickled capers. Let the soup steep, covered, for 15 minutes.
Step 5
Pour the prepared refreshing lentil soup with zucchini into soup bowls, add 0.5 teaspoons of olive oil and a little lemon juice to each. Serve immediately.
