Lentil soup with celery and tomatoes
Recipe by: Olga W
We suggest you try the delicious, nutritious and at the same time lean lentil soup recipe is sent our reader Olga W:
The recipe of this dish I have learned thanks to travel to Cyprus, saw in a magazine airline "Cyprus Airways". This recipe is a delicious soup, and even quick to prepare, I became later the basis for the creation of several delicious soups from lentils.
Thanks to this simple recipe with a small number of products, it is better understood as the availability of certain mandatory ingredients, created in conjunction with lentils delicious and hearty soup. These include the right vegetables, like carrots with its sweet flavor, and a tomato, and behind them there is a sour ingredient - lemon juice or wine vinegar.
- 1.1-1.2 l of water
- 140-160 g (175-200 ml), a green or brown lentils
- 120-160 g of purified carrots
- 1-2 or 60-80 g petiole celery
- 180-250 g of tomato
- 2-3 tbsp. tablespoons vegetable oil
1 / 3-1 / 2 tsp asafoetida
taste black pepper or pepper blend
- 1.3 hours. The salt spoons
- 1-2 tbsp. spoon (or to taste) lemon juice
- for 1-2 hours. The spoon portion (to taste) fresh green coriander
Recommendations for preparation of soup of lentils:
As you can see from the photo Cyprus original recipe for cooking soup and lentils taken in larger amounts to give the dish on density is more like the second. I cook this soup more liquid, with the density is usually cook all soups.
Cyprus soup of brown lentils
When you use the soup brown lentils, then the broth from it becomes dark. To avoid this, I have a cooking lentil soup I prepare differently. Then the usual brown lentils I have already become similar to another - polished yellowish hue. This polished little yellow lentils can be found on sale.
Yellow polished and brown lentils
Lentil soup - recipe with photo:
Products for soup
- Before cooking of soup lentils soaked in cold water for several hours or overnight, so it can be quickly and easily cleaned.
- Then, the water tank was triturated hand swollen grains - take them in hand and squeezing three together. Then add more water and merge it (preferably through a screen) from the separated brown skin. And so we repeat several times. Purified lentils thus converted into a light yellowish and will already give soup not dark brown, and a pleasant yellow color.
Clear the lentils from the skin
- Prepared lentils pour into a pot for cooking soup with cold or hot water. Bring to the boil.
Tip: Lentils, like all legumes, well fall apart if it is laid in the cold water. If you need to keep the shape of the grain, it is necessary to lay any beans in hot water.
- Cut the celery into thin slices.
- In a pan with lentils add chopped celery slices.
Add to the soup
- Prepare the carrots for soup. Cut it in half along the length, then each half - for 2 more pieces if large carrots. The resulting wedges cut into thin slices.
- In a frying pan with hot oil pour chopped pieces of carrot. Passeruem on medium heat, stirring occasionally, for a few minutes to carrot slices enveloped oil (for a more complete digestion carotene).
- Fried carrots we shift from the frying pan into the pan with the lentils.
Add the carrots to the soup with lentils
- Cut the tomatoes into small pieces and also passeruem in oil, but not very long. Then add them to a pot of soup to the already soft carrots and lentils seethe.
Add the tomatoes fry
- Lentil soup salt and cook for a few minutes after boiling until soft tomatoes.
- Then add asafoetida, ground pepper and cook for about a minute.
Put the soup spices
- Turn off the fire. lentil soup is ready!
Before eating add to the pot of soup lemon juice, stir and poured in portions. There is another option: a squeeze of lemon slice directly into your plate.
Add the lemon juice
Ready lentil soup
Before entering the plate with lentil soup can pour finely chopped aromatic herbs coriander (cilantro).
to my favorites!