Lentil soup by Yulia Vysotskaya

Description

This soup can be prepared during fasting, or you can cook it using meat broth. The finished lentil soup can be blended with a blender, or you can leave the texture intact to fully enjoy all the ingredients. The soup is hearty and delicious; you can make a large batch and store it in the refrigerator.

Instructions

1. 1

   Step 1

   Wash the tomatoes, make crosswise cuts on their skin, place the vegetables in a bowl and pour over with boiling water. Leave for a couple of minutes, then easily peel off the skin by hand.

2. 2

   Step 2

   Cut the tomatoes into small cubes. Wash and slice the leek into rounds.

3. 3

   Step 3

   In a saucepan, heat the olive oil and add the onion; sauté for a few minutes, then add the tomatoes.

4. 4

   Step 4

   If the tomatoes are slightly green, add granulated sugar and cook the mixture for a few minutes.

5. 5

   Step 5

   Rinse the lentils, add them to the other ingredients, and pour water over the lentils (to your desired consistency, but no less than 3 cups).

6. 6

   Step 6

   Season with salt and pepper to taste, add bay leaf, and cook for 10-15 minutes, until the lentils are done.

7. 7

   Step 7

   Serve the ready soup hot; you can blend it or serve as is.