Vegetarian Lentil Puree Soup

Grated soups, as a rule, are popular with people with a special diet or with obvious lovers of such dishes. And the latter, oddly enough, are in the minority, and in vain the puree soup may also be tasty.

Ingredients

• Eggplant - 250 Grams
• Tomatoes - 300 Grams
• Red lentils - 100 grams
• Fresh basil - 0.25 Bunch
• Bay leaf - 2 pieces
• Olive oil - 20 Milliliters (for frying)
• Garlic - 2 Cloves
• Onion - 1 Piece
• Ground black pepper - 4 Pinches
• Salt - 0.5 Teaspoons

Directions

1. To prepare such a soup, take: eggplant, tomatoes, garlic, red lentils, pepper, salt, vegetable oil. The ingredients in the table are for a 1.5 liter saucepan.
2. Rinse lentils, cover with water, add bay leaf and cook over low heat for 15 minutes.
3. Peel the eggplant, cut into cubes.
4. Fry in olive oil for 5 minutes.
5. Coarsely chop the onion. Finely chop the garlic.
6. Pour boiling water over the tomatoes, peel and chop.
7. In a frying pan with the addition of oil, fry the onion until golden brown.
8. Add tomatoes and garlic to the onion. Fry for 3-5 minutes.
9. Separate the basil leaves from the stems and chop coarsely. From the pan where the lentils are boiled, remove the bay leaf and add the eggplants. Cook for 5 minutes.
10. Then add the tomato dressing to the saucepan. Season with salt and pepper to taste. Cook for another 5 minutes.
11. Remove soup from heat. Add chopped herbs. Basically, at this stage, you can complete the preparation of the soup if you do not like it in a mashed state.
12. Well, if you prefer puree soup, grind it with a blender, but not too much. Serve with croutons, sprinkle with flaxseed seeds.