Composition / ingredients
Step-by-step cooking
Step 1:
How to make mashed red lentil soup? Prepare the specified ingredients. Red lentils are better than other varieties to give a delicate puree-like consistency, so I recommend choosing it. But if desired, you can take another variety. Medium-sized onions and carrots. The water is hot. Tomato paste and fresh tomato, I will use tomatoes in their own juice. Salt, pepper to taste. For serving, you can prepare sour cream and fresh herbs.
Step 2:
Wash, dry and peel the vegetables. Carrots can be cut, you can grate (the type of slicing does not really matter, since all the ingredients will be interrupted by a blender in the future. But the smaller the shredding, the faster the vegetables will cook). Cut the onion into cubes. In a saucepan with a thick bottom, lightly fry the prepared onions and carrots.
Step 3:
Go through the red lentils. Rinse under running water until clean.
Step 4:
Add the washed lentils to the fried vegetables and mix all the ingredients thoroughly.
Step 5:
Pour in the required amount of water and bring the soup to a boil, and then reduce the heat to moderate.
Step 6:
Add chopped tomatoes without skin and tomato paste. You can take fresh ones or in your own juice - which ones you like best. Add salt and pepper, mix. Cover the pot with a lid and simmer the soup over low heat for about 20 minutes. The specified time may vary based on the variety of lentils. Ideally, it should boil. (When the specified time expires, taste the lentils, they should be absolutely soft. If not, cook more)
Step 7:
Puree the finished soup with a blender. Serve the soup-puree hot, seasoned (optional) with fresh sour cream.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the number of ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
In the composition of lentils there are many micro- and macroelements, minerals and vitamins that make the product very valuable for health. Lentils are enriched with iron, so that a person can maintain a normal hemoglobin level and prevent the development of anemia.
B vitamins, in particular thiamine and riboflavin, are useful for the nervous system and not only. These elements play a huge role in the functioning of the cardiovascular system.
In addition, red lentils are enriched with fiber and pectins, indispensable for the full functioning of the gastrointestinal tract.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
- Red lentils - 314 kcal/100g
