Перуанский суп из чечевицы

Peruvian Lentil Soup

Spicy arugula is good in many dishes. But its taste is especially noticeable in spicy dishes, reflecting the flavor of a particular national cuisine. Arugula also perfectly accompanies other herbs: the best duets are based on arugula and thyme, arugula and marjoram, arugula and basil.

Peruvian lentil soup can easily become your favorite autumn or winter dish. He will warm and saturate. And its severity, you can vary in accordance with your taste. If you like more sharply - add a little fresh hot pepper, instead of ground red. And most importantly, do not forget to add a handful of arugula to each plate.

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100 g
10 g
10 g
5 g
томатное пюре
200 g
1 piece
Olive oil
20 ml
10 g
Red ground pepper
5 g
Boil the lentils first. By the way, you do not need to pre-soak it, however, during the cooking process, you need to periodically check whether there is enough water in the pan. Lentils absorb moisture very quickly.
Pour olive oil into a pan and fry onions in it until a light golden hue.
Add thyme, paprika and tomato paste for flavor.
A little garlic to tint the taste of the dish and a little flour, so that the frying becomes thick.
The soup is almost ready. It remains only to transfer the contents of the pan to the pan to lentils and boil for 5 minutes.
Toward the curtain, as a spicy touch, be sure to add the spicy arugula from Belaya Dacha.