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- Water 1 liter
- Tomato paste 100 milliliters
- Red lentils 8 tablespoons
- Carrot 4 pieces
- Onion 1 piece
- Garlic 1 clove
- Butter 1 tablespoon
- 2 cloves of garlic
- Sunflower seeds to taste
- Salt to taste
- Pepper to taste
- Provencal herbs to taste
- Main Ingredients: Onion, Carrot
- Serving 5 servings
Casserole, blender, knife, spoon.
Step 1: prepare the ingredients.Peel the carrots, onions and garlic, and then finely chop the vegetables into small pieces.
Step 2: Cook the tomato cream soup with lentils.
Pour water into the pan, add chopped vegetables to it, cover, bring to a boil and cook. Cook about 8 minutes, then add the lentils and mix. Season with salt and pepper and continue cooking until the lentils are soft.
Add tomato paste and herbs.
Step 3: grind with a blender.Mix the soup with a blender until creamy. Add the butter and return the soup to a slow fire. Cook for a couple of minutes.
Step 4: serve tomato cream soup with lentils.Pour hot tomato cream soup with lentils into portioned dishes and serve sprinkled with fried seeds. You can dilute to taste with cream or sour cream.
Enjoy your meal!