Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
3
Add the legumes, tomato paste, stock and water and bring to a boil.
Stove
4
Turn down the heat and simmer with the lid slightly open 45 minutes, until the legumes is tender.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Season with salt, taste and adjust.
6
If the soup is too thick, thin it in a cup of boiling water.
390calories
22 gprotein
52 gcarbs
12 gfat
● protein 22%● carbs 52%● fat 27%
Per serving (502 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
Lentils: measured in cup in this recipe: 1 cup = 192 g · 338 kcal per 100 g · More about Lentils →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
By the steps, as the recipe is built now: another version or addition can change the list.
