Lentil and Prune Soup
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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!
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
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Prepare the Food. Pour water into a pot and put it on the heat. |
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Measure out the desired quantity of lentils. Rinse them with water. |
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Slice the vegetables and prunes. |
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Put washed lentils and chopped potatoes into a pan with boiling water. Cook until tender. Salt. |
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Pour vegetable oil into a frying pan. Put onion, carrot, tomato. Stir-fry for 5 minutes. |
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Divide soup into 2 parts. |
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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. |
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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. |
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Serve both soups with fresh herbs. |
Salt, Tomato, Potatoes, Greens, Onions, Carrots, Water, Salty, Vegetable, Oil, Minced Meat, Prunes, Soups, Hot Soups
