First courses

Spinach and lentil soup

Lentils and spinach are known for their beneficial properties. After all, lentil dishes are rich in fiber. Also, the composition of this product includes phosphorus, potassium, magnesium, calcium. The trace element component is no less! In addition to mineral salts and nutrients, the seeds contain vitamins A, PP, E, as well as a whole set of vitamins from group B. Therefore, you should not neglect lentils in your diet. As for spinach, modern medicine ranks it among the five most useful foods. These greens contain proteins, carbohydrates and even fats. There are vitamins A, E, C, H, K, PP, a list of vitamins from group B, as well as a lot of protein! We offer a recipe for a warm first course for the whole family!

Ingredients

Preparation of the first dish from spinach and lentils

Boil the lentils in vegetable broth for 20 minutes, then drain and save the broth. Peel and finely chop the onion, carrot and garlic. Cut the celery into small pieces. Heat the oil in a pan and fry the chopped vegetables until transparent.

Boil spinach in salted water for 2-3 minutes. Beat 2/3 of lentils, spinach and fried vegetables in a blender. Combine the remaining lentils and whipped vegetables, add broth and sour cream and heat the soup.

Fry the bacon in a dry pan until crispy and put it on a paper towel. Pour the soup into a plate. Place a piece of bacon on top and drizzle with olive oil.

Serve with white bread toast. Bon appetit!

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