Lentil soup puree

It is better to cook soup with red or yellow lentils - they cook faster and do not require pre-soaking, like green or black lentils. Do not forget to add curry to the soup, it will improve the taste and color of the dish. Try this lentil soup recipe and be healthy!

Ingredients

• 200 g lentils
• 4 carrots
• 2 onions
• 2 garlic cloves
• 4 tbsp. l. Greek yogurt
• 1/2 hot pepper
• 1 st. l. turmeric
• curry, salt, other spices to taste
• frying oil
• greenery

Directions

1. Peel and chop onions and 3 carrots, fry in a pan in oil until golden brown.
2. When the vegetables are well caramelized, add the diced garlic, curry and turmeric.
3. Combine in a saucepan 4 tbsp. water and roast. Mix and cook for 7-10 minutes. When the vegetables are soft, puree everything together.
4. Rinse the lentils, cut the carrots into small cubes, chop the hot pepper. In a frying pan in hot oil, quickly fry the carrots, lentils and peppers, then add a little water and simmer over low heat.
5. When the contents of the pan become soft, transfer it to the pureed mass and mix. Cook everything together for another 5-7 minutes. Add salt and pepper to taste.
6. Serve the finished soup with Greek yogurt and herbs. Bon appetit!