24 February, 2015
Creamy tomato-lentil soupSupa crema de rosii cu linteTomaten-linzensoepZuppa cremosa di lenticchie al pomodoro
![<!--:en-->Creamy tomato-lentil soup<!--:--><!--:ro-->Supa crema de rosii cu linte<!--:--><!--:nl-->Tomaten-linzensoep<!--:--><!--:it-->Zuppa cremosa di lenticchie al pomodoro<!--:-->](https://fleursvegankitchen.com/wp-content/uploads/2015/02/41ce606e0faa41d2b212af32d26f0ebf.jpg)
For 4-6 servings: 1 cup red lentils, well washed 2 cans a 400 g (diced of whole) tomatoes 2 onions, finely chopped 1 head of garlic, chopped 1 bay leaf 1 teaspoon rosemary 2 teaspoons oregano 1-2 tablespoons olive oil salt and pepper, to taste fresh basil, finely chopped (optional) Stir fry the onions and garlic, in olive oil, for 2-3 minutes. Add the lentils, bay leaf, rosemary, oregano and 3 cups of water. Cook for about 10 minutes then add the tomatoes. When everything is cooked (10-15 minutes) remove the bay leaf and blend until smooth. Add salt and pepper to taste. Add fresh basil on plate. Pentru 4-6 portii: 1 cana linte rosie, bine spalata 2
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