Arabic Soup
Soups • Arabian
Description
You can separately sauté pieces of chicken fillet in soy sauce and add a few slices to the plate when serving. It turns out incredibly delicious, healthy, and low-calorie! The aroma of roasted vegetables is amazing! Perfect for those who are watching their diet!
Ingredients
- Eggplants 1 piece
- Tomatoes 4 pieces
- Onion 1 piece
- Garlic 3 cloves
- Orange Bell Peppers 1½ pieces
- Lentils 5 oz
- Parsley 0 oz
Step-by-Step Guide
Step 1
Soak the lentils for several hours.
Step 2
Wash the eggplant, bell pepper, and tomatoes. Peel the onion and garlic, and cut the onion into 4 pieces. Brush all the vegetables with olive oil, place them on a baking sheet, and put them in a preheated oven at 220–465°F for about 20 minutes (or until a brown crust forms on the eggplant and bell pepper).
Step 3
Boil the lentils in 2–2.5 liters of water (the amount depends on the desired thickness of the soup). Remove the roasted vegetables from the oven, peel the bell pepper, chop all the ingredients roughly, and add them to the pot with the lentils. Simmer for about 5 minutes on the stove, adding spices to taste (I added hot chili pepper, freshly ground black pepper, salt, and dried dill).
Step 4
Pour into bowls and sprinkle with chopped herbs.
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