Vegetarian Lentil Puree Soup
Description
Hearty and aromatic soup. Prepare the vegetables - wash, peel, and chop them. First, start cooking the lentils, then add the vegetables to the pot in the order specified in the recipe. Good luck and have a wonderful day! Serve in bowls and enjoy.
Instructions
- 1
Step 1
To prepare this soup, use: eggplants, tomatoes, garlic, red lentils, pepper, salt, and vegetable oil. The ingredients in the table are given for a 1.5-liter pot.
- 2
Step 2
Rinse the lentils, cover with water, add bay leaf, and simmer over low heat for 15 minutes.
- 3
Step 3
Peel the eggplant and cut into cubes.
- 4
Step 4
Sauté in olive oil for 5 minutes.
- 5
Step 5
Chop the onion coarsely. Finely chop the garlic.
- 6
Step 6
Blanch the tomatoes with boiling water, remove the skin, and chop.
- 7
Step 7
In a frying pan, sauté the onion in oil until golden brown.
- 8
Step 8
Add tomatoes and garlic to the onion. Sauté for 3-5 minutes.
- 9
Step 9
Separate the basil leaves from the stems and roughly chop.
- 10
Step 10
Remove the bay leaf from the pot where the lentils are cooking, and add the eggplants. Cook for 5 minutes.
- 11
Step 11
Then add the tomato sauce to the pot. Salt and pepper to taste. Cook for another 5 minutes.
- 12
Step 12
Remove the soup from the heat. Add chopped herbs. In principle, at this stage, you can finish preparing the soup if you don't prefer it in a pureed form.
- 13
Step 13
Well, if you prefer a creamy soup, blend it with a blender, but not too thoroughly. Serve with croutons and sprinkle with flaxseeds.