Lentil and Lemon Soup
Soups • Russian
Description
Cooking in a multicooker: sauté the vegetables on the 'Sauté' setting for 15 minutes, stirring. Then cook the full set of ingredients on the 'Stew' setting for 1 hour.
Ingredients
- Lentils 5 oz
- Onion 1 piece
- Carrot 1 piece
- Celery salt 0 oz
- Green peppercorns 5 pieces
- Bay leaf 1 piece
- Olive Oil 1 tablespoon
- Meyer Lemon Juice 2 tablespoons
Step-by-Step Guide
Step 1
Dice the onion (medium-sized) into small cubes, and grate the carrot (large) on a coarse grater. Sauté the vegetables in olive oil until golden.
Step 2
Rinse the lentils and add them to the sautéed vegetables. Pour in water (1.5 l). Add celery (using dried leaves), black pepper (5 peppercorns), bay leaf (1 small), and salt to taste. Cook until the lentils are tender.
Step 3
Add the juice of half a medium lemon. Let it sit for 10 minutes.
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