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Soup with lentils and brussels sprouts. Cooking video
Brussels sprouts differ from the usual white cabbage in their unusual taste and, most importantly, in appearance. You can decorate various dishes with neat little heads of cabbage and serve them as a side dish for meat and fish. But the most popular use of Brussels sprouts is in soups; it is especially effective to cook this dish with lentils.
Lentil and Brussels Sprouts Soup
Brussels sprouts and lentils in soups
Brussels sprouts puree soup will look exquisite when decorated with rings of hard-boiled eggs and rounded Brussels sprouts petals, which must first be simmered so that they do not lose their shape. In addition, cute balls of Brussels sprouts can not only have a decorative function, but also play a major role in a flavorful soup recipe. For example, as during the preparation of soup with Brussels sprouts and lentils.
When preparing the ingredients for this soup, you need to decide on the type of lentil that will be used. Depending on the variety, it differs in color, taste and consistency. For example, green and brown lentils give dishes a nutty flavor and retain their shape, while red lentils, on the contrary, are combined with any spices and boil well, and therefore are suitable for mashed soups.
Lentils, like all legumes, are very rich in proteins, and therefore, despite the lack of meat, the soup turns out to be quite satisfying and has an unusual taste. There is no meat or fish in this recipe, and therefore it is suitable for those who follow a vegetarian diet, as well as the dish will be appropriate during the fast.
Brussels sprouts soup with lentils
To prepare the following ingredients:
– 180 g lentils; – 200 g of Brussels sprouts; – 1 carrot; – 1 onion head; – 2 tomatoes; – vegetable oil for frying; – salt, pepper, herbs.
The day before cooking, rinse the lentils, cover with water and refrigerate overnight.
If black lentils are used, they do not need to be soaked.
Finely chop the carrots and onions and fry in vegetable oil. Then pour 1,5–2 liters of water into a small saucepan, add the sautéed carrots and onions, and lentils. Add the Brussels sprouts to the soup 10-15 minutes after boiling.
If Brussels sprouts have been frozen, then it is better not to defrost them, but immediately immerse them in water, so it will retain vitamins and a beautiful shape.
Put the peeled and diced tomatoes into the soup along with the cabbage. Everything should be boiled for about 20 minutes over low heat. At the end of cooking, add pepper and salt to the dish. Place the herbs in a plate before serving.
Those who like puréed first courses can safely send the soup to a blender after readiness. The resulting Brussels sprouts and lentil soup can be made more tender with a little cream.