Bean and lentil soup
Description
Hearty and aromatic soup. This fragrant, delicious, and filling soup with beans and red lentils requires no special cooking skills. I used chicken broth, but you can use any meat broth. It also turns out tasty when prepared with water—just add a bit more oil in that case. Be sure to soak the beans overnight. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for the soup.
- 2
Step 2
Rinse the white dry beans, place them in a bowl and cover with cold water for several hours, or preferably overnight. The beans will swell and cook faster.
- 3
Step 3
Place the swollen beans in a saucepan and pour in the broth. Put on the stove and cook for 20-25 minutes.
- 4
Step 4
Then add the diced potatoes, which should be peeled and washed beforehand.
- 5
Step 5
Peel and wash the onion and carrot. Finely chop the onion and grate the carrot. Place them in a frying pan with sunflower oil. Simmer the vegetables in the pan for 7-8 minutes.
- 6
Step 6
Add the onion and carrots to the soup.
- 7
Step 7
Rinse the red lentils and add them to the pot. Season the soup to taste with salt, and you can also add pepper.
- 8
Step 8
Cook the soup until all ingredients are done. At the end, add chopped fresh herbs.
- 9
Step 9
The bean and lentil soup is ready. Serve as a first course for lunch.