Lentil soup puree is a very nutritious and tasty dish. Soup can be served both hot and cold. Pumpkin and carrots will enhance the brightness of the dish and give it softness. Cream cheese will complement the soup with a creamy, delicate flavor. Provencal herbs give the dish completeness and characteristic flavor.
Pick your recipe
You will need
-
- 1 cup lentils
- 200 gr. pumpkins
- 1 carrot
- 400 gr. processed cheese "Viola"
- 0.5 celery root
- 100 gr. cream
- salt
- Provencal herbs.
Instruction manual
1
Rinse the lentils and fill with cold water for 1.5 hours.
2
Wash the pumpkin and cut the pulp into cubes.
3
Peel and dice the carrots and celery.
4
Softened lentils pour boiling water and cook for 20-30 minutes.
5
After add the prepared vegetables. Cook for 10-12 minutes.
6
Remove the vegetables with a slotted spoon and chop them in a blender.
7
Put the mashed potatoes back into the broth.
8
Add cream and cream cheese to the broth.
9
Stir well and cook for another 5 minutes.
10
Add herbs, salt and bring to readiness for another 3-5 minutes.
eleven
Spread the soup in portions and sprinkle with herbs.
Useful advice
Subject to the soaking and cooking time, the lentils will boil very well and the soup will have a creamy consistency.