Bean and Lentil Soup is a healthy, satisfying and tasty first course. Preparing is simple and relatively quick. I share the recipe!
Cooking description:
A fragrant, delicious and satisfying soup with beans and red lentils does not require any special culinary skills. I have chicken broth, but you can take any meat broth. It also turns out delicious on water, only in this case add a little more oil. And be sure to soak the beans overnight.
Purpose: For lunch
Main ingredient: Vegetables / Legumes / Beans / Lentils
Dish: Soups
Ingredients:
- Chicken broth - 1.3 Liters
- Potatoes - 2 Pieces
- Carrots - 1 Piece
- Onion - 1 Piece
- Dry beans - 150 grams (white)
- Lentils - 150 Grams (red)
- Sunflower oil - 30 Milliliters
- Salt - To taste
- Ground black pepper - To taste
- Dill - 10 Grams
Servings: 4-5
How to make Bean and Lentil Soup
Prepare the ingredients for the soup. Wash dry white beans, put in a bowl and cover with cold water for several hours, but better overnight. The beans will swell and cook quickly. Put the swollen beans in a saucepan and cover with broth. Place on the stove and cook for 20-25 minutes. Then add the diced potatoes, which must be peeled and washed first. Peel and wash onions and carrots. Finely chop the onion and grate the carrots. Place in a skillet with sunflower oil. Simmer vegetables in a skillet for 7-8 minutes. Place the onions and carrots in the soup.
