Soup mashed lentils
Ingredients
2 cups (400 g) lentils
Chapter 1 (50 g) onion
10-12 cloves garlic
4 tbsp (40 ml) vegetable oil
2 tbsp (20 g) flour
1 tsp (5 g) red pepper
2 eggs
salt
Photo
Method
The lentils is boiled together with the finely chopped onion (onion and garlic), and then was ground in a colander. To the resulting puree is added lightly fried in fat flour and paprika. The mixture was diluted with 5 cups hot water, add salt and again put on fire. After a few minutes the soup is ready for serving. Serve with chopped hard-boiled eggs.
Difficulty
Average
Tested
1 user
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Lentils without tomato is not going. Why is this pepper?

On this soup put potato and carrot and becomes gorgeous and without eggs.