Yellow soup Such soup is an excellent way out during the summer heat. It is good both hot and cold. But there is a slight nuance of its success - toast, they must be submitted to such a soup. They add spice and light flavor to this dish. Here is an easy recipe for flavored toasts: cut the loaf into cubes, add a little olive oil to the warm frying pan and immediately mix the Italian or Provencal herbs, after 30 seconds add the bread, squeeze out a clove of garlic, sprinkle with salt and fry until golden brown. And a few words about lentils, as the main ingredient of soup-mashed potatoes. For this dish, take red or yellow lentils. So, you will give a bright color to such a soup. But lentils of dark shades are more appropriate in transparent soups.
Ingredients:- Lentils yellow 200g
- Carrot 1 pc.
- Tomatoes 2 pcs.
- Onions 1 pc.
- Garlic 5 denticles
- Potatoes 3 pcs.
- Bay leaf 2 pcs.
- Pepper black ground 3 pinch
- Salt 1 tsp.
- Sunflower refined oil 25 ml
- Step 1 On a 3-liter pan, take: a glass of lentils, 3 small potatoes, 2 large tomatoes, medium carrot and onion, a small head of young garlic, bay leaf, pepper.
- Step 2 Lentil thoroughly rinse, pour water and bring to a boil. Remove foam and add bay leaf and 4 peeled garlic cloves. Boil for 30 minutes on low heat.
- Step 3 Carrots are rubbed on a coarse grater. Finely chop onion.
- Step 4 Tomatoes grate on a large grater, you can with a peel.
- Step 5 Onions and carrots fry in a pan with the addition of oil for 5 minutes.
- Step 6 Add fried tomatoes to the frying, cover and simmer for 10-15 minutes.
- Step 7 Peel the potatoes and cut into cubes.
- Step 8 Add the tomato dressing and potatoes to the pan. Salt and pepper to taste and cook for 20-25 minutes. After, remove the soup from the heat, squeeze out 2 cloves of garlic, cover and insist 15 minutes.
- Step 9 Remove the bay leaf from the soup and chop the ingredients with a blender. Ready to serve soup with croutons.