Tomato soup with lentils and eggplants
Источник фото: https://ru.123rf.com/profile_irigri
I hasten to share the recipe for a very tasty soup!
Despite the fact that it contains neither meat nor meat broth, the soup turns out to be quite satisfying. It's versatile, making it a light lunch when it's hot and a cozy lunch when it's cold. You can also puree eggplant soup. And no one is stopping you from cooking the same soup in meat broth.
Tomatoes can be taken either fresh or in their own juice. Greenery. I advise you to use basil, the soup tastes better with it. And of course, take any greens you like.
Ингредиенты
Eggplants - 2 pcs.
Red lentils - 70 g
Onions - 1 pc.
Garlic - 2 cloves
Tomatoes in their own juice - 1 can (400 g)
Salt, pepper - to taste
Bay leaf - 1 pc.
Basil - 1 bunch (10-20 g)
Рецепт
1. Wash the lentils, put them in a saucepan, add water, add bay leaves and cook until soft. This will take about 15-20 minutes.
2. While the lentils are cooking, fry the eggplants. Peel, cut into cubes and fry in sunflower oil until soft. Let's put it aside. Usually eggplants are salted and filled with water to remove the bitterness. I didn’t do this procedure because the eggplants weren’t bitter.
3. Prepare the dressing. Fry the onion and garlic. Add tomatoes in their own juice. Simmer, stirring, for a couple of minutes.
4. Meanwhile, the lentils are cooked. Place the eggplants and dressing into the pan. Let's boil for a few minutes. Salt and pepper to taste.
5. Turn off the gas. Add chopped basil to the soup. Let it brew for about 10 minutes. Tomato soup with lentils and eggplants is ready. Serve hot. Actually, at this stage the work is over, you can eat it, but... I pureed it along with herbs and served it with croutons.
Enjoy your lunch!