Lentil cream soup

126

I’m always excited when I make a dish that satisfies me completely from very few ingredients. I mean a dish which is tasty, nutritious and which fills me from a reasonable serving. The lentil cream soup that I prepared yesterday managed to do all that. Let me tell you:
I soaked about 300 grams of lentils (the color is not important as the cooking method is the same).

crema de linte (1)

I forgot about it until the next day. It kind of swelled, which I expected.

crema de linte (2)

I put the lentils in a two liter pot. Over it, I added two tomatoes chopped intro quarters and 3-4 cloves of garlic. I used za’atar and cumin to season it.

crema de linte (5)

I covered it with water, added a bit of salt and let it boil on low heat for 35 minutes. I then placed the entire content of the pot in a blender and made the cream, adding 20 grams of butter and 30-35 grams of fat yogurt.

crema de linte (7)

From this point on, things are simple: if you want a thicker cream (I didn’t), you put it back in the pot and keep it a bit longer on the stove. If you don’t want it thicker, you just pour it back into the pot and that’s it.

crema de linte (8)

To complement the cream soup, I fried a few slices of veal sausage.

crema de linte (10)

I decorated the cream soup with olive oil, pumpkin oil, basil, parsley, watercress and red basil from Dor de verde.

crema de linte (11)

It would have been delicious without the sausage too, but I was craving it.

crema de linte (14)

crema de linte (20)

That’s all.

crema de linte (27)Stay healthy.

crema de linte (24)

 

Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

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