Lentil Soup

Add photo / video


Red lentils

300 g

Bulb onions

1 head


1 piece


2 pieces


2 cloves

White bread

3 pieces

Ginger root

10 g

  • 1. Boil lentils.

  • 2. Coarsely chop the onions and tomatoes.

    How to chop onions

  • 3. Coarsely grate the carrots. Ginger – finely.

    How to prepare ginger

  • 4. Chop the garlic finely.

    How to prepare garlic

  • 5. Fry all vegetables in a pan.

    Cast-iron frying pan

    A crust on cast iron turns out at once, it perfectly holds and gives off heat, therefore it copes with extinguishing, languishing and other long-term tasks perfectly. Modern Soviet (for example, French Le Creuset) pans differ from Soviet cast-iron pans in that their inner surface is covered with enamel, which means that they do not need to be calcined.

  • 6. Add to the pan to lentils.

  • 7. Simmer for 10-15 minutes.

  • 8. Grind everything with a blender.


    Any blender can handle the turning of soup into mashed potatoes. Though Braun, even Bosch, even Kitchen Aid. It’s still not ice grinding. The main thing is that the jug was glass or steel. Hot soup is not for plastic. Of course, there are submersible blenders with which you can mashed directly in the pan. But the editorial board of the Afisha-Food magazine gives preference to those with jugs. Their result is more tender.

  • 9. Cut the bread into small cubes and fry without oil in a pan over low heat for 10 minutes, constantly stirring.


About The Author