Fine lentil soup - recipe for healthy soup for summer days. Great for vegetarians too.
This one the recipe is easy to prepare and has only 300 calories per serving. The specified amount is for 4 people and is prepared with 1-1,5 liters of water, and all the ingredients can be multiplied several times, and the amount of water can be reduced, which increases the density of the broth. The lentil soup is served warm, with the addition of a parsley leaf, for decoration. This is a fasting dish.
Fine lentil and barley soup with vegetables - Marijana Primc Anastasijević
Healthy lentil soup for summer days. Great for vegetarians too.
- 100 g of red lentils
- 100 g of barley
- 1 piece of carrot (medium size)
- 1 piece parsley (root and leaf, medium size)
- 1 piece celery (small)
- 1/2 a piece of zucchini (half the size)
- 4 bay leaves
- 4 tablespoons of pureed tomatoes
- nutmeg
- 2 tablespoons of olive oil
- so
- beaver
- 1,5 liters of water
- Soak the lentils and barley in cold water, so that it completely covers them.
- While the lentils are soaking, cut 1 carrot, 1 parsley root, a small celery root and half a large zucchini into cubes, and finely chop the parsley leaf.
- Boil 1-1,5 l of water until boiling.
- Strain the lentils and barley.
- Reduce the temperature, but keep the water boiling. Add the lentils and barley to the boiling water. Cook for 10 minutes on high heat, stirring occasionally. Be careful not to boil.
- After 10 minutes, add other vegetables, bay leaf and olive oil.
- If necessary, reduce the cooking heat, and after 10 minutes add grated walnut, half a finely chopped parsley leaf, salt and pepper to taste and add tomato puree.
- Cook for another 30 minutes. Until the lens starts to fall apart.
- Serve hot, with the addition of a fresh parsley leaf.
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