Composition / ingredients
Cooking method
If we talk about lentils, it has been included in the diet of residents of many countries of the world for more than a century. But the black species was bred in Canada, but spread very quickly around the world and became very popular with supporters of healthy eating and vegetarians.
The process of making black lentil soup can begin with the preparation of ingredients:
- wash and peel vegetables if necessary;
- cut fennel, celery, onion and carrot into small cubes;
- garlic is very finely chopped;
- grate cheese on a coarse grater.
Next, pour olive oil into a saucepan with a thick bottom, heat it slightly and add the prepared vegetables, garlic. Add salt, pepper and simmer the vegetables over low heat, stirring from time to time, until they become soft. It will take 7-10 minutes.
Pour lentils into a saucepan and, stirring, then cook for another 2-3 minutes. After that, add the Daemiglas sauce, tomatoes, and water, increase the heat and bring to a boil. Reduce the heat, stir and cook under the lid until the lentils are ready (20 minutes). At this stage, the soup is almost ready, it remains to evaluate its density and taste. Accordingly, if necessary, add salt, pepper and add water, then boil again. Turn off the heat, put the grated cheese and mix.
Serve the soup with black lentils when the cheese is completely melted in serving plates, sprinkled with chopped herbs if desired.
Bon appetit!
Calorie 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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Fennel - 49 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Black Lentils - 324 kcal/100g
- Demiglas sauce - 51 kcal/100g
