Lentil soup
This lentil soup was the first new recipe I tried this Lent. It is delicious and filling, with a thickness you can adjust using water, or meat broth when not fasting.
Adjust servings in the full version
I only had green lentils on hand, so the soup turned out lackluster. And it took more time to prepare.
If you cook with red or orange lentils, you won't need to pre-cook the legumes. You can immediately pour both rice and lentils into the pan.
Rinse the lentils. Place in a saucepan and add 1 liter of water. Cook over medium heat at a constant boil for 10 minutes.
Add washed rice to the pan. Let it boil. And cook until the rice and lentils are ready. It took me about 15 minutes.
Meanwhile, peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater. In fact, it’s not particularly important how to chop the vegetables, because we’ll still be blending them with a blender.
Fry vegetables in vegetable oil until soft. Add tomato paste and fry with it.
When the lentils and rice are cooked, add the fried vegetables to the pan. Let it boil and remove from heat.
Using an immersion blender, beat the mixture until smooth. Add spices and salt. Dilute with water (I use hot boiled water) to the desired thickness. Place on the stove and let it boil again, remembering to stir, as the puree soup instantly sticks to the bottom.
Serve with garlic rye-bread croutons.