Red Lentil Soup with Tomatoes
by Editorial Staff
Thick, hearty, and aromatic soup. And it doesn’t take long to cook.
Ingredients
- Red lentils – 150 g
- Tomatoes – 250 g
- Onions – 150 g
- Garlic – 1 clove
- Vegetable oil – 1 tbsp
- Zira (cumin) – 5 g
- Fresh cilantro – 15 g
- Salt to taste
- Ground black pepper – to taste
- Ground red pepper – to taste
- Water – 1 l
Directions
- We prepare the necessary products.
- We wash the lentils, pour 1 liter of water in a saucepan and bring to a boil. Salt and cook for 10 minutes over low heat.
- Cut the peeled onion into cubes.
Finely chop the peeled garlic. - Heat vegetable oil in a frying pan and brown the onion and garlic until a pleasant aroma appears within 3-5 minutes.
- Peel the tomatoes. Cut one tomato into cubes and grate the second.
- We send the chopped tomato to the pan with the onion and lightly fry for 2-3 minutes.
- Grind the cilantro (leave some herbs for serving). Add herbs and grated tomato to the pan. Simmer for 5 minutes.
- Then add salt, red and black ground peppers, and cumin (cumin). I also definitely add 1 pinch of sugar, but this is not for everybody.
- Put the dressing in a saucepan for lentils. Cook for another 2-3 minutes over low heat. (Try to see if there is enough spice and add if necessary). Turn off the heating.
It is advisable to let the soup brew for another 15-20 minutes. It will become even thicker and more fragrant. - Add fresh herbs to the plate.
Bon Appetit!
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