Lentil soup

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This lentil soup is rich in protein and fiber, making them a nutritious and delicious for any meal. The soup of lentils, this is a typical dish of the cuisine of the Middle East. There are varieties of lentils, to brown, to yellow, to red, to green, to black, which allows for a wide range of possibilities for the soup, they can also be made with vegetables, or start with a base of beef.

Ingredients

• 1 cup lentils, rinsed and drained (red or green)
• 1 medium onion, chopped
• 2 cloves of garlic, finely chopped
• 2 carrots (medium, chopped into small cubes)
• 1 potato medium (chopped into cubes)
• 1 tomato, large (finely chopped)
• 1 stalk of celery (celery root) (finely chopped)
• 1 litre of vegetable stock-or chicken (or water)
• 2 tablespoons vegetable oil or olive oil
• 1 bay leaf
• 1 teaspoon cumin (optional)
• 1 teaspoon of paprika (optional)
• Salt and pepper to taste.
• 1/4 cup parsley (parsley and chives) (finely chopped, to the end)

Preparation:

• Rinse the lentils and drain in a colander. Set aside.
• Finely chop the onion, the garlic, the carrots, the potatoes, the tomatoes and the parsley.
• In a large saute pan, heat the olive oil or olive oil over medium-high heat.
• Add the onion and garlic and sauté over medium heat until they are soft and translucent.
• Add the carrots, potatoes, tomatoes, and parsley. Stir-fry for a few minutes until they begin to soften.
• Add the lentils to the pan and stir to combine.
• Pour in the vegetable stock, or chicken (or water) into the pan and add the bay leaf.
• Raise the heat until it starts to boil, then reduce heat to medium-low.
• Simmer the soup for about 30 to 40 minutes, or until the lentils and vegetables are very soft. The lens should fall apart and thicken the soup.
• Stir occasionally and add more water if needed to reach desired consistency.
• Season with salt, pepper, cumin, and paprika (if using).
• Remove the bay leaf.
• Add the parsley, chopped, and stir to combine.
• Serve the soup hot, with fresh bread or toast, and if you want to.

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