A delicious soup cooked in vegetable broth without frying, with the addition of fresh mushrooms, green lentils, frozen green beans, and celery stalks, it turns out to be very light and nutritious! Great combination of products!

Summary

Ingredients

• Green beans (frozen) – 90 g
• Green lentils – 50 g
• Champignons – 50 g
• Celery stalk (frozen) – 55 g
• Carrots – 100 g
• Garlic – 1 clove
• Salt – 0.5 teaspoon
• Ground black pepper – on the tip of a knife
• Fresh parsley – 5-10 g

  For broth:

• Carrots – 90 g
• Onions – 100 g
• Fresh parsley – 10 g
• Bay leaf – 1 pc.
• Black peppercorns – 5 pcs.
• Dried thyme – 2 g
• Water – 1.5 l

Print Recipe Pin Recipe

Instructions

1. First, you need to prepare the broth. To do this, peel the carrots, cut them lengthwise into 2-4 pieces. Peel the onion and cut it into 2 pieces.
2. Fry chopped onions and carrots in a saucepan without adding oil until they are tan.
3. Gently pour 1.5 L of water into a saucepan. Rinse the parsley and place in a saucepan. Bring the contents of the saucepan to a boil and cook over low heat for 30 minutes.
4. At the end of cooking, add bay leaf, dried thyme sprigs, black peppercorns, and set aside the broth for 1.5-2 hours to infuse.
5. Strain the broth. Sort green lentils and rinse thoroughly. Add lentils to the broth. Peel and chop the garlic, add to the saucepan. Bring the contents of the saucepan to a boil and cook over low heat for 20-30 minutes, until the lentils are fully cooked.
6. Add frozen green beans and celery to the soup. Rinse the champignons, refresh the slices on the legs. Cut the mushrooms into slices and add to the soup.
7. Peel the carrots and cut them into small cubes, also add to the soup.
8. Pour salt and black pepper into the soup. Bring to a boil and simmer over low heat for 15-20 minutes. Rinse the parsley leaves, chop finely and add to the soup. Bring to a boil again and remove from heat.

Enjoy your meal!