Soup with lentils and cheese
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Offer soup with lentils and melted cheese for lovers of the bean. The soup is delicate, velvety, light and tasty. Lentils cooked quickly and you do not need to pre-soak, as the peas. You can cook without the meat, just on the water. Rastitelnoe oil to replace butter.
Ingredients for Soup with lentils and cheese
- Potatoes - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Lentils - 50 g
- Vegetable oil - 1 tbsp
- Garlic - 1 tooth.
- Pepper - 40 g
- Water - 700 ml
- The drumstick - 2 PCs
- Peppers red hot chilli - 1/2 tsp.
- Seasoning - 1/2 tbsp
- Greens - 1 tbsp
- Cheese - 1 tbsp
Step by step instruction of cooking Soup with lentils and cheese
Chicken leg quarters cover with cold water, bring to a boil and boil for 2min., drain the water, rinse the meat with cold water.
In a saucepan with a thick bottom fry in vegetable oil onions and carrots until soft, add the garlic, bell pepper. Fry on medium heat for a few minutes. Add the potatoes (cutting vegetables do what you like, we like small).
Lentils, rinse, drain the water, add to the pot. Add red chili pepper, seasoning. For vegetables put the chicken. Pour boiling water over. The amount of water adjust as needed, I have a thickish soup. Boil, then simmer on low heat 20min.
Remove from pan Shin.
Add to the soup soft cheese from a box. He will immediately dissolve in the soup. Salt to taste.
Delicate, velvety, a light soup with lentils and cream cheese is ready. Pour into bowls, add herbs as desired. Serve for lunch as a first meal.