A delicious and hearty soup with red lentils and minced meat. This soup is prepared without potatoes, but thanks to the soft-cooking lentils, it becomes quite thick, resembling a cream soup, though not entirely smooth. Tomato paste and fresh tomatoes add a pleasant tang, while cumin and paprika contribute a spicy aroma.
Instructions
Prepare the necessary ingredients. I use a mixed mince (pork and beef). Boil 800 ml of water.
Peel and finely dice the onion and garlic.
Heat vegetable oil in a pot and sauté the onion and garlic over high heat, stirring frequently, until translucent (within 1 minute).
Add the minced meat to the sautéed onion and garlic. Season with salt, black ground pepper, cumin, and ground paprika.
Sauté the mince over medium-high heat, breaking up any clumps, for 8 minutes. The mince should turn grey.
Score the tomato crosswise and pour boiling water over it for 1 minute. Then transfer the tomato to cold water and peel off the skin. Dice the tomato into small cubes. Also prepare the tomato paste.
Once the mince is browned, add the diced tomato and tomato paste to the pot.
Stir and sauté the mince for another 6 minutes.
Add the red lentils to the pot.
Pour boiling water over the contents of the pot.
After boiling, reduce the heat to a minimum, cover the pot with a lid, and cook the soup for 20 minutes.
Ladle the finished soup into bowls, sprinkle with fresh herbs and black ground pepper, and serve. The soup turns out quite thick.
1 час 10 мин (ваши 20 мин )
4 servings
