A very tasteful, easy-made lentil soup full of iron. The children love it!!
Ingredients
350 gr Lentils, green and brown, whole, dried, boiled in salted water
500 ml Tomato, passata
1 tablespoon (tbsp) Salt
1 teaspoon (tsp) Pepper, black
3 item Bay leaf, dried, average, item
100 ml Olive oil
1200 gr Water, distilled
5 item Garlic, raw, cloves, item
1 item Onions, raw, medium, item
Servings scaling: 8
Preparation
Place the green lentils into a colander and rinse them thoroughly with tap water before cooking.
Transfer the lentils into a pressure cooker and add 1lt of tap water. Bring it to a boil and let it boil for 5 minutes on medium heat.
Remove the boiled water with a colander.
Add 1200 ml of fresh tap water into the pressure cooker with the lentils.
Start adding the rest of the ingredients.
Remove the skin of the dry onion and add it too, without cutting it.
Stir well all the ingredients until the mixture is homogeneous.
Seal the cooker with its lid and boil on medium heat for 12 minutes.
Remove the lid and let it rest.
If you prefer a thicker soup, then continue to boil it for 5 more minutes.
For the non Vegan lentil lovers, lentil soup is best served with feta cheese, croutons, and roasted red peppers; not included in the ingredients or intolerance allocation.
