Recipe soup of lentils and brussels sprouts

Acute vegetable soup with lentils

If you hate lentils, it is

we recommend you especially to prepare our spicy soup.

Recipe soup of lentils and brussels sprouts

Vladislav Spout

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Soups vegetable broth helpful, they will help to relieve the body, at the same time saturate it with the necessary materials. It does not matter that there is a dish of meat, the amount of protein of lentils almost as it is an excellent source of iron. Besides, lentils have another great feature - it does not accumulate nitrates.


250 Brussels sprouts

110 g red lentils

1, 5 l water

1 carrot, sweet pepper and tomato

2 tbsp. tablespoons corn or sunflower oil

4 peas pepper

2 bay leaves



How to cook the soup with lentils and brussels sprouts:

  1. First, make a dressing to the soup. To do this, finely chop the onion purified, simmered it in a pan with the oil over medium heat for 4 minutes.
  2. Then add the chopped in large cells grater carrots, mix well. Fry the vegetables for 3-4 minutes. Now add in zazharku peeled and cut into small pieces pepper and tomato, stir fry for 3 minutes.
  3. Pour into the pan the water, put on fire. When the liquid begins to boil, sprinkle in the rinsed lentils and place refills. Simmer on low heat.
  4. After 20 minutes put Brussels sprouts, peppers, and bay leaf, salt. Add the fire, let the soup boil, then simmer over low heat for 15 minutes.
  5. When serving in each bowl, pour chopped dill and pour hot soup flavored.

The next time you can prepare the soup of lentils and brussels sprouts in another recipe.

The soup of lentils and brussels sprouts rutabaga


100 g lentils

one sweet peppers, carrots, swede

200 g of Brussels sprouts

1 leek

1 clove of garlic

150 g of tomato in its own juice

2 l of water

2 bay leaves

4 peas pepper

parsley, pepper and salt

How to cook the soup with lentils and brussels sprouts with turnips:

  1. Pour water into the pan, put on fire, let boil liquid. Put the carrots, cut into slices, chopped finely leeks.
  2. Rutabagas cut into small slices. Add the broth and bay leaves, pepper, wait a boil, simmer for half an hour.
  3. The purified sweet pepper, divide into 4 slices. Bake them in the oven, in a frying pan on the stove or on a grill until slightly darkening the skin.
  4. In the meantime, wash the lentils, sprinkle in it in the broth, let Cook for 15 minutes, do not forget to stir occasionally. About the same time, bake in the oven on a baking sheet at 170 ° C pepper.
  5. From it, remove the skin, cut the flesh into pieces, put aside for a moment. After 15 minutes Cook lentils, brussels sprouts put in boiling broth.
  6. It should boil it for 15 minutes, too. Then put the prepared peppers, add the tomatoes in their own juice. If desired, they can be pre-cut into pieces, and pour the liquid directly from the can.
  7. Give the first dish boil and constantly over medium heat for 2 minutes. Then turn off the burner and the dish can be served with chopped parsley.