Of course, you can choose vegetables for the soup at your discretion. You can add less tomatoes, peppers, more carrots, garlic, etc. You can also add potatoes to the soup.
If you want pureed soup, then puree not only vegetables, but also cooked lentils. Well, adjust the thickness of the soup according to your taste.
Lentil soup with vegetables
For 6 servings you will need:
- 1 cup uncooked red lentils
- 4 medium sized tomatoes
- 2 medium sized onions
- 2 medium sized carrots
- 1 green pepper
- 1 red pepper
- 1 stalk of celery
- 2 cloves of garlic
- 2 cups vegetable stock (or 1 cubed stock + hot water)
- 4 teaspoons. sh. olive oil
- 0.5-1 tsp. sh. salt
- 2/3 tsp. sh. turmeric powder
- 1/4 tsp. sh. black pepper
How to do it
We pour cold water over the lentils and leave to swell overnight. Or at least a few hours before cooking the soup.
Carrots and onions are peeled, cut into small cubes. We also chop tomatoes, peppers and celery into small cubes. Peel the garlic cloves and chop them.
In a large skillet, heat the olive oil over medium-high heat. Add all the vegetables and cook, stirring constantly, until the vegetables are soft. After that, we mash the vegetables with a blender or in a cocktail shaker.
Put the mashed vegetables, swollen lentils and broth in one pot. Add water (the amount depends on how thick you want the soup to be).
Heat the soup over medium-high heat until it boils. Then we boil for 20 minutes and season with spices. If necessary, add salt (to taste).
“Lithuania in the USA”