A tasty, hearty and healthy first course - tomato mushroom soup with lentils. Read how to cook it in this step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Aromatic, bright and delicious tomato mushroom soup with lentils will diversify the diet of vegetarians and people who are fasting! The food is very tasty, appetizing and beautiful. Despite the fact that the soup lacks meat and a small selection of ingredients, the dish gives a feeling of pleasure and perfectly satiates. Lentils give the illusion that the soup is cooked in broth. Therefore, many will like it. In addition, thanks to special processing, lentils contain many valuable substances, which means that this stew is also healthy. The dish is suitable for those who want to get rid of extra pounds, are fond of healthy eating, fast and are a vegetarian. In addition, another advantage of the soup is that it is quick and easy to prepare.
In addition to lentils, the soup contains mushrooms, which also makes the food dietary and lean. Any mushrooms can be used, both forest and artificially grown champignons or oyster mushrooms. In addition, they can be fresh, and frozen, and dried, and canned. You can even make an assortment. In this recipe, I did just that. Champignons and dried porcini mushrooms are harmoniously combined here. Additional products here are: vegetables: potatoes and carrots. They make the stew more satisfying and nutritious. As a tomato dressing, you can take fresh tomatoes, grated through a fine grater in the summer season, and use tomatoes in your own juice in the winter.
- Caloric content per 100 g - 35 kcal.
- Servings - 1 hour 45 minutes
- Cooking time - 3
Ingredients:
- Ground black pepper - a pinch
- Lentils - 0.75 tbsp
- Potatoes - 1-2 pcs.
- Carrots - 1 pc.
- Tomato sauce - 2-3 tbsp
- Champignons - 300 g
- Dried porcini mushrooms - 30 g
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Allspice peas - 3 pcs.
- Bay leaf - 2 pcs.
Step by step preparation of tomato mushroom soup with lentils, recipe with photo:
1. Place the porcini mushrooms in a deep bowl and cover with hot water. Leave them to swell for half an hour. If you fill them with ice water, then soak for 1-1.5 hours.
2. Wash the champignons, dry and cut into 2-4 wedges. Peel the potatoes and carrots, wash and cut: the potatoes into larger cubes, the carrots - smaller.
3. Place the lentils in a sieve and wash.
4. Fry the mushrooms in a frying pan in vegetable oil until light brown.
5. Remove the soaked porcini mushrooms from the brine, cut into smaller pieces and also fry.
6. Mushroom brine, in which the mushrooms were soaked, strain through filtration: a fine iron sieve or cheesecloth.
7. Place the chopped potatoes with carrots and lentils in a cooking pot. Add bay leaves and peppercorns.
8. Fill the food with water and send the soup to the stove to cook.
9. 10 minutes after boiling, put the fried champignons and porcini mushrooms in a saucepan.
10. Add tomato paste there.
11. Season the dish with salt and pepper and simmer for 15 minutes. At the end of cooking, you can add chopped herbs.
12. Serve the finished soup hot with bread, croutons or croutons.
See also the video recipe on how to make lentil soup with mushrooms. Julia Vysotskaya's recipe.
