Cream soup of red lentils - III type

Submitted by enr on 05 Feb 2011
500 g red lentils
200 g potatoes
1 onion
3 cloves garlic
1 tsp savory
1/2 tsp pepper
3 tbsp flour
100 ml sunflower oil
100 g butter
Cream soup of red lentils - III type
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In a saucepan pour 1.5 liters of cold water, add the washed lentils, peeled potatoes and onion coarsely chopped, cloves garlic, salt and spices. Boil until complete softening of the product. Transfer to a suitable container and blend. Wash and dry the pan and heat them in it the oil and the butter, add the flour and fry with constant stirring about 4-5 minutes over medium heat. Pour the flour in about 1 liter of hot water, stir and add the strained nice mixture. We have made a return, stirring constantly. If the soup seem too thick can add more hot water until you get the desired density. If necessary add more salt. Serve with a slice of lemon.
2 users
05 Feb 2011


Super supichka! Red lentils is very tasty. And the picture is very professional. Bravo!

Superb taste !!

Soup is great - very aromatic and rich taste! I did it with some changes - instead of oil use olive oil to the vegetables added two carrots, zaparzhih them in advance and then refilled water. No need to squeeze a meal because you became thick enough, even in January slowed with more water. As savory spices except pepper and put a little mint and a sprig of fresh mint. Finally I added a spoonful of sour cream. Very tasty!