Georgian vegetarian Lentil Soup
Composition / ingredients
8
Servings:
Step-by-step cooking
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I sort, wash and soak the lentils in cold water for a few hours. Then I put it in a saucepan, fill it with water and cook, periodically removing the foam. I cut the potatoes into half rings of medium thickness and add them to the lentil brew during cooking. I fry the onion in olive oil with tomato pulp, put it in the soup and continue to cook. Readiness is checked for potatoes and lentils. When the Georgian vegetarian lentil soup is almost cooked, I salt and season with ground pepper, sometimes black, sometimes red, and sometimes with a purchased mixture, it depends on the mood: sometimes I want something hot and burning, and sometimes I prefer a milder taste of food, sometimes I want to taste allspice. For such an occasion, I always keep a small jar with this excellent seasoning.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Table salt - 0 kcal/100g
