Soup is a must on the table at lunchtime, all the more so hearty and aromatic. You can mix various spices and herbs to your liking by adding them when cooking. The main thing is not to boil the lentils so that they do not turn into porridge.
Prepare the indicated ingredients. Peel the root vegetables and rinse in water.
Rinse lentils in water and pour into a saucepan. Dice the potatoes and add to the lentils.
Pour in warm water and place the container on the stove. Boil for 5 minutes and skim off the resulting foam. Then boil for 15 minutes on moderate heat, stirring occasionally to prevent the lentils from sticking to the bottom of the container.
Grate the carrots with a fine mesh and chop the onion into small cubes. Pass them in vegetable oil in a skillet for about 3-5 minutes.
Rinse and core the tomato, cut into cubes and add to the skillet. Fry for about 1-2 minutes, add all the spices and stir. Leave for another 1 minute for them to release their aromas.
Add the roast to the lentil pot.
Boil for another 5 minutes, adding chopped parsley, after washing it.
Pour the cooked spicy soup into deep bowls and serve hot along with bread, savory tortillas, and lavash.
Categories: Diet recipes