Ready in about: 55 minutes | Serves 10
Lentil soup puree is a very simple but healthy dish. Quickly cooked, lentils are quickly boiled soft. The minimum number of calories and the richest set of vitamins and trace elements necessary for the body, this is especially important for vegetarians, who, because of the lack of meat in the diet, do not receive the necessary amino acids. Legumes, and in this case, lentils will fill this shortcoming.
Ingredients
2-pint Water
½ lb. Lentil
4 oz Onions
5 oz Carrot
1 oz Tomato paste
1 fl. oz Vegetable oil
6 oz Fresh Tomato
4 fl. oz Sour cream (Soy)
½ oz Garlic
Salt, pepper, to taste
Directions
Rinse lentils well, put in a saucepan and pour cold water, put on the fire and bring to a boil, then reduce the heat and cook for 20 minutes.
Onions, carrots clean, finely chopped and fry in hot vegetable oil until golden brown. Peel tomatoes on the skin, chop and add to the vegetables in a frying pan, fry and add tomato paste, fry everything well.
Add simmered vegetables to the simmering soup, boil for another 10 minutes.
The soup boiled, add spices, salt, sour cream and turn off the heat. Stir with a blender. When serving, decorate with greens.
Nutritional info per serving:
Calories: 80. Fat: 21 g. Protein: 5 g. Carbs: 4 g.