Rich lens bean soup -SHK

This fantastic lens bean soup is easy, healthy and good! Simple grocery storage rooms are gathered at the Stove Tower to eat delicious and economical weekly meals.

Rich and nutritious lens bean soup

I’m really a person who really sucks the soup … It’s a delicious and cozy food. In addition, the nutritious and full flavor of the flavor is easy and fantastic. Needless to say, I make a lot of soup. And this rich lens bean soup checks all the standards for really good soup.

My version is simple and simple, but I’m satisfied with thick, rich and tremendous delicious dishes. I always like the use of the vegetables and basic grocery storage room staple that it always has. It is tremendously economical and calculates a nice size to create frozen and delicious food. It is also filled, healthy and delicious. If you haven’t made a lens bean soup regularly, it reminds you that it exists here. And you must make it absolutely.

The ingredients needed to make this rich lens bean soup

• Lens bean
• onion
• carrots
• celery
• garlic
• Crushed tomato
• Tomato paste
• olive oil
• Chicken or vegetable soup
• cumin
• paprika
• Salt and pepper

How to make a rich lens bean soup

1. Roast vegetables. In a large pot in the middle column, cook the sliced ​​onions, carrots, celery and garlic with olive oil until the vegetables are soft. Add seasonings and cook for 1 to 2 minutes.
2. Add the remaining soup ingredients. Add lens beans, tomatoes and chicken broth. Stir mix.
3. Boiled. Boil it, reduce it with low heat and boil for 30-40 minutes or until the lens beans are soft as they want.
4. Check the consistency. If you prefer thinner soups, add additional chicken broth. If you prefer thicker consistency, use a immersive blender to provide a few pulses. Or put the soup cup into a blender and give a whirlpool.
5. provide. If you want, add lemon juice or red wine vinegar to the soup. The mountain adds a great taste to the finish soup. Taste it with salt and pepper or additional spices. take pleasure in!

Tips and proposals

What kind of lens beans should I use for lens bean soup?

• Brown Lentils: This is the most common diversity. If you can see this at a grocery store, and the package is ‘Lentils’, it is likely to be a brown lens bean. They have a light soil. These work well in soup, stew and vegetable burgers.
• Green lens beans: These are similar to brown lens beans, but they tasty more -slightly pepper. They keep the shape well and have a stronger taste for salad and side dishes.
• Red lens beans and yellow lens beans: They are offered in various colors and are sold ‘split’, a small piece of small lens beans. They are sweet, passionate and common in India and the Middle East. They are really good for soup, stew, and casserol because they are divided and decomposed than other lens beans. This dish is cooked faster than brown and green lens beans, so you should add 15-30 minutes in cooking time.
• Special lens beans: These are usually much smaller than other types of lens beans. They are soil -flavored and very beautiful and are the best basis for side dishes with salads or protein.

Do you have lens beans before cooking?

The lens beans enter the canned and dried. If you need a quick side dish or salad, you can have a canned version. If you make a lens bean soup or stew, you might want to use the dried version. You don’t have to soak the lens beans before cooking, but you will want to rinse. Dried lens beans can be cooked within an hour. It is not necessary to absorb all cooking liquids such as rice. You can determine how you like to cook in the cooking process.

Is the lens bean healthy?

Lens beans contain fiber, protein, folic acid and vitamins and minerals. They are easy and inexpensive for various kinds of meals.

More delicious lens bean recipes: