Fried soup with vegetables and lentils
Description
Hearty and aromatic soup. This soup is incredibly delicious! We'll cook it using beef — you can use ribs or brisket; the bones will add extra richness to the soup. You can also make this soup with lamb. Use any seasonal vegetables. It's best to use whole, not split, lentils. You can also add rice to the lentils. Green or brown lentils work best, but it's a matter of taste. You can also use mung beans. I usually add a whole dried red chili pepper to the soup — just make sure it's completely intact. Remember to remove the pepper from the pot before serving. Give it a try!
Instructions
- 1
Step 1
Pat the beef dry with paper towels before cooking and cut into large pieces the size of a matchbox. Heat the oil in a heavy-bottomed pot and sear the meat until a golden crust forms. Add the coarsely chopped onion and sauté until golden. Then add the carrots, cut into strips, and sauté everything together for a short while.
- 2
Step 2
Add potatoes cut into large cubes. Fry until a light crust forms.
- 3
Step 3
Add eggplant and bell pepper. Sauté briefly.
- 4
Step 4
Place a ripe tomato, cut into cubes. You can remove the skin, but it's not necessary. Let the tomato release its juice and soften slightly.
- 5
Step 5
Pour boiling water into the soup, about a palm's width above the meat and vegetables. Add rinsed lentils. Cook for about 10 minutes. Add coarsely crushed coriander and black pepper, and a pinch of cumin if you like. You can also add chili pepper to taste. Salt the soup at the end of cooking so that the lentils cook thoroughly and become slightly soft.
- 6
Step 6
Add a pinch of savory to the soup. Let the soup steep, covered, for about 15 minutes, then serve hot with fresh herbs and flatbreads.