Lentil soup with potatoes

Delicious, lean, but at the same time well-filling, lentil soup with vegetables is ideal for lunch with the family. During fasting, this dish is simply irreplaceable, because lentils contain even more proteins than meat, and they are absorbed much better.

Ingredients

• Lentils - 250 g
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 1 pc.
• Potatoes - 3 pcs.
• Curry - 2 tsp
• Garlic - 3 cloves
• Olive oil - 40 ml
• Sea salt - to taste

Directions

1. Pour olive oil into a medium-sized saucepan, preferably thick-walled, heat over low heat. Fry peeled and finely chopped onions, carrots and garlic until transparent.
2. Pour the curry spice mixture into the roast, heat for a couple of minutes to reveal the aroma.
3. Add tomato slices and simmer with onions and carrots for 2-3 minutes, stirring regularly.
4. Inspect the lentils, remove any pebbles and debris, rinse thoroughly under a running stream. Pour the prepared lentils into a saucepan with vegetables, mix with a wooden spoon.
5. Pour in 2 liters of water, bring to a boil and reduce heat. Cook the soup, covered, until the lentils are soft.
6. Peel potato tubers, cut into small cubes. 15 minutes before the end of cooking the soup, add the potato cubes, straighten the dish with salt.
7. A delicious lean soup with lentils and vegetables according to a simple recipe is ready! Pour into deep bowls, garnish with a lemon circle as desired. Serve immediately with homemade flavored bread or crunchy wheat croutons.