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Lentil Soup

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One of my grandmothers liked to feed me boiled lentils.  She cooked it in a way that I really liked. I still eat lentil dishes with great pleasure. Years passed, and today we’re cooking my delicious lentil soup!

Ready? Set? Let’s go cooking!

We will need:

1 liter of water

200 g of lentils (regular)

1 large carrot

1 stick of celery

2 tbsp. of raw pumpkin (I use butternut squash)

2 medium mushrooms

2 tbsp. of white onion

2 tbsp. of sweet, red pepper

1/2 teaspoon of curry

A pinch of ground garlic

1 tbsp. of vegetable oil

Salt and pepper (optional)

Soak the lentils for an hour.

Cut all the vegetables into cubes. Put lentils on the heat and cook for 20 minutes. Then add the carrots and celery. Cook for 5 minutes. Add a pumpkin and mushrooms. Cook for another 10 minutes. Add onions and pepper at the very end. Add a little curry, dry garlic and season with oil. Cook for another 5 minutes. Add salt and pepper (if necessary) close the lid and let it brew and cool. The lentils will absorb a little water and will be cooked perfectly.

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