Lentil soup with carrots and tomatoes … in an easy way and with a wonderful taste, prepare with my lady’s kitchen recipes for lentil soup with many ways and flavors and serve it on your trip in the winter
Cooking time 40 minutes
Enough for 4 people
Water: 4 and a half cups
Carrots: 3 grains (peeled and cut into circles)
Onion: 1 piece (chopped)
Brown lentils: two thirds of a cup (washed and drained)
Tomato: can (mashed)
Parsley: 2 tablespoons (fresh and chopped)
Salt: half a teaspoon
Garlic powder: half a teaspoon
Dried herbs: half a teaspoon
Black pepper: a quarter of a teaspoon
How to prepare
Put the water in a saucepan over a medium heat, add the onions, carrots and lentils, leave the mixture until it boils, then reduce the heat, cover the pot and leave it for 25 minutes until the vegetables and lentils are cooked.
Add salt, black pepper, dried garlic, dried herbs and pureed tomatoes and mix.
Bring the mixture to a boil again, then reduce the heat and leave the pot without a lid on the heat for an additional 10 minutes until the flavors blend.
Pour the soup into plates and serve hot with toasted bread, if desired.