Cream soup of lentils

Ingredients
200 g lentils
1 carrot
1/4 leeks
1 clove garlic
1 tomato
1 tsp salt
100 ml sunflower oil
Method
Lentils soak the night in water to swell. The next day, the water is discharged lentils and drain well. Leeks cleaned well and cut it to three. Remove the lid of tomatoes, peeled the husk, then cut 4. Scraped carrot, garlic and peel. Take a deep pan, where the lentils is placed and prepared vegetables. Make up to 700 ml water and bring to boil stove included. After the boil, add 1 tsp salt and 100 ml sunflower oil. Soup cook on low heat about 60 minutes. After the lentils soften off the heat. The finished soup is pureed in blender. Serve in deep bowls and garnish with meat biscuit.
Containers:
Difficulty
Average
Tested
0 users
Author
tatiana
16 Mar 2009

Comments

I added a chopped hard-boiled egg. Is divine.