Lentil soup with mint

Red Lentils 150g
Onion 1 clove
Carrot 1 piece
Sunflower oil 30 g
Butter 15 g
Wheat flour 30g
Cream 33% -s’ 50 ml
10 g Salt
Ground black pepper 1 teaspoon
½ lemon pieces
Mint in taste


1. In a small saucepan pour a liter of water or pre-cooked broth and cover the rinsed lentils. Soak it is not necessary, because it pretty quickly fall apart. Put the pan over medium heat.
2. Rub a small carrot on a coarse grater, finely chop the onion: need a small bulb. Once the lentils begins to boil, it is necessary to reduce the heat, carefully remove the resulting foam with a spoon or skimmer and then pour another 200 ml of water or broth. Cook for another ten minutes.
3. Preheat the broad flat pan, pour vegetable oil in it and send it to the diced butter. Add the onion and fry a minute or two, until it is golden, add the carrots and cook, stirring constantly and gently tossing another three or four minutes, until the vegetables soften. Pour the flour and continue to fry, stirring, for another three minutes.
4. Gently mix ferry from the pan into a saucepan and stir. Season with salt and pepper. If you want an authentic Turkish flavor, pepper, and you can put a little more, but a teaspoon will be more than enough. Remove the pan from the heat. Add the cream and gently whisk soup hand blender, until it turns into a thick puree.
5. Pour the soup into bowls, hang on the edge of a slice of lemon and a sprig of mint for attach or parsley. You can also add breadsticks. At the end decorate the soup with the help of a tablespoon of cream drops.

Lentil soup with mint. Recipes: http://wonderdump.com/lentil-soup-with-mint/

Posted in Soups
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