Soup with lentils and bell pepper – ingredients:
Bulgar pepper – 2 pcs.
Lentils – 1 tbsp. (200 ml) (red)
Tomato – 2 pcs.
Carrot – 1 pc.
Broth for soup with lentils – 2 l (chicken or meat)
Onions – 1 pc.
Garlic – 4 cloves.
Vegetable oil – 2 tbsp.
Salt – to taste
Black pepper – to taste
Greens – 2 tbsp.
Oregano – 0.5 tsp
Turmeric – 0.5 tsp
Preparation:
Step 1
Prepare all the ingredients for the lentil soup. Instead of broth (chicken or meat), you can simply use water or vegetable broth.
Step 2
Put the sweet pepper on a baking sheet and send it to an oven heated to 200 degrees for 10-12 minutes.
Step 3
While the pepper is baking, peel the onion and cut it into small cubes.
Peel, wash and grate the carrot on a coarse grater.
Step 4
Peel the tomatoes and cut them into medium cubes.
Step 5
Carefully transfer the baked hot peppers for the soup to a baking sleeve (or a glass container with a lid) and close it tightly, let it rest for 10 minutes. Remove the pepper from the container and remove the skin. Also remove the core and tail, cut the pepper into small strips, about 0.5 cm wide.
Step 6
For a healthy soup with vegetables, heat oil in a saucepan or pot and fry onions and carrots until slightly brown.
Step 7
Next, add the washed red lentils, mix and pour the broth. Cook for 10-12 minutes.
Step 8
Add vegetables to the soup: chopped tomatoes, bell pepper, garlic passed through a press, salt and pepper to taste, oregano and turmeric for color and aroma.
When the pepper soup boils, cook for another 3-4 minutes over low heat. Remove the foam.
At the very end, add chopped greens, let the soup boil and you can turn it off.
Soup with lentils and bell pepper is ready! Delicious!