Recipe: Lentil and Prune Soup step by step with pictures | Handy.Recipes

Lentil and Prune Soup

Cooked Soup with Lentils and Prunes

Time to cook: 40 minutes

Total Servings: 4

Nutritional Value

Fast and affordable in terms of ingredients, and, most importantly, very tasty soup! For those who do not observe Lent I added minced meat balls to the soup. Try it!

Author of the recipe

Ingredients for soup with lentils and prunes:

Lenten base

  • Lentils (TM "Mistral") - 100 g
  • Potatoes - 250 g
  • Carrots - 1 pc
  • Onion (small or 1 medium sized) - 4 pcs
  • Vegetable oil - 2 tablespoon
  • Prunes - 8 pcs
  • Water - 1,5 l
  • Tomato - 1 pc
  • Greens
  • Salt

Non lean additive

  • Ground meat - 200 g

How to cook soup with lentils and prunes step by step with photos

Prepare the Food. Pour water into a pot and put it on the heat.

Measure out the desired quantity of lentils. Rinse them with water.

Slice the vegetables and prunes.

Put washed lentils and chopped potatoes into a pan with boiling water. Cook until tender. Salt.

Pour vegetable oil into a frying pan. Put onion, carrot, tomato. Stir-fry for 5 minutes.

Divide soup into 2 parts.

In the lean version of the soup add half of the cooked mass of roasted vegetables and chopped prunes. Bring it to the boil and take pot off heat.

Make meat balls (lightly salted) from minced meat. Pour them into a pan with fried vegetables. Fry the meatballs for 3-5 minutes. Then put meatballs with vegetables in a second pan with soup. Bring to the boil. Cook for 3 minutes and remove from heat.

Serve both soups with fresh herbs.

Nutritional Value:

Whole Dish:
1354.9 Calories
37.1 g
32.1 g
179.2 g
Per Serving:
338.7 Calories
9.3 g
8 g
44.8 g
63.6 Calories
1.7 g
1.5 g
8.4 g

Salt, Tomato, Potatoes, Greens, Onions, Carrots, Water, Salty, Vegetable, Oil, Minced Meat, Prunes, Soups, Hot Soups

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