Winter - the most suitable time for soups, warm and fragrant, lean on the other hand, the richness, and, of course, soups, mashed potatoes.
One of my favorites - soup of lentils.
Why lentil? First of all the legumes, it is the leader in nutritional and beneficial properties. Just 200 product contains grams daily intake of iron and folic acid.
Secondly, taste lentils, incredibly flavorful with subtle oriental notes, as for me, can not be compared with anything.
Third, lentils is rich in vegetable protein, which is easily absorbed by the body, carbohydrates in the product - complex (glycemic index - from the 25 40 to, depending on the variety).
Doctors recommend eating lentils in diabetes, gastric and duodenal ulcers, colitis, with metabolic disorders. Lentils also helps to strengthen overall immunity and normal operation of the digestive system. On the beneficial properties of this product can be a lot to say, I propose as soon as possible to prepare this wonderful soup, not shelving them.
Cream of lentils: a recipe
Lentils are known, can be of different types: green, yellow, red, black, brown. Feel free to use the one you can buy in your store, without a doubt, all kinds of very useful and tasty!
Oh, and I will offer you a recipe for vegetable soup-puree of lentils (you can cook it while fasting, and it is perfect for a vegetarian menu). If you want to make soup satiety (or feed the hungry husband :), just add the ingredients in a saucepan with 500 grams of chicken. Next, follow the recipe ...
So, we need:
- lentils - 250-300 grams;
- water - 2 liters;
- carrots - 2 medium;
- bow - 1 large;
- spice (a pinch) - turmeric, black pepper, coriander, ground;
- 1-2 bay leaves;
- salt - to taste;
- greens (any) and pumpkin seeds for decoration.
If you want to cook the soup in meat broth, then add to the listed ingredients 500 grams of chicken.
Cream of lentils: cooking
Lentils, rinse, put the stew in 2 liters of water. There also, in cold water, chop carrots (on average round or square slices to quickly welded), onions, put a bay leaf.
After all boils, remove the foam, if necessary, and cook about 40 minutes. Yes, do not forget to add salt!
Readiness can be determined by trying lentils (it should seethe), slightly turbid water. Carrots should be soft. If you cook chicken and then for this time, it should also boil.
Drain most of the water in a separate container (not pour - we still need it), remove the bay leaves (and do not forget to remove the chicken, it must be cut into small pieces, and then add in the ready-made soup).
Blender chop all the contents to homogeneity (minutes 3-5), adding broth in small portions. With regard to consistency, it should be the average (not too thin and not too thick), although, of course, is entirely a matter of your preference. You can make the soup thicker, and he will serve you both the first and second courses.
In the finished soup add turmeric (it will give a nice yellowish tint), pepper, coriander. Put on the stove and bring to a boil (literally 1 minute). Done!
Serve the soup can be garnished with your favorite herbs or pumpkin seeds. And the children, I recommend that add a little low-fat cream soup - so the taste will be a gentle, enveloping.
Soup fully meets the requirements of nutrition, rich in vegetable protein and complex carbohydrates (I deliberately did not add in the potatoes, that remained soup diet - excess starch to anything), easily digestible and rich in vitamins and minerals. Also soup of lentils shows diabetics (soup GI - 44), athletes, children! And what it is fragrant ... try soon, I promise you fall in love with it immediately!