Materials
- 250gr Red Lentils
- 1 large dried onion
- 1 large potato
- 2 carrots
- 3 sweet peppers of Florina
- 4 spring onions
- 1 clove garlic
- 2 hot peppers
- 2 tablespoons tomato puree
- Marjoram, thyme, mint salt, black pepper, olive oil
Implementation
Double Rinse the lentils (this reduces the foam during boiling). Coarsely chop potato, carrot, onion, red peppers and fresh leaves from onions. Finely chop thyme, mint, garlic, hot pepper, fresh onion. Pour water into a saucepan, all coarsely chopped vegetables and lentils. Mix well and boil for 20 ‘. Beat the soup in the blender and empty it into a bowl. Add to the pot 2 tbsp. olive oil, chopped spices and wait for them to soften on low heat. Add the tomato paste, mix well for 2-3 minutes. Add the ingredients of the bowl, a little salt and leave it to boil for 3 minutes. The soup is ready. Served in a deep dish with natural flavored croutons or basil leaf. Bon appetit!