Lentil cream soup with vegetables in a rice cooker, 1L

Category: First meal
Lentil cream soup with vegetables in a rice cooker, 1L

Ingredients

Plain lentils, or red 60 g
Peeled marrow 100 g
Bulb onions 100 g
Stalked celery 1.5 stems
Garlic 1 clove
Fresh parsley 1 stem
Water 3 glasses
Butter 1 tbsp. l.
Allspice 2 peas
Ground coriander pinch
Salt taste

Cooking method

  • Rinse lentils thoroughly. This time I took the red one, but the soup is also excellent from the usual brown.
  • Place in a bowl of rice cooker and add 2.75-3 cups of cold water.
  • Peel the zucchini, weigh it, cut into cubes, break the celery stalks into pieces about 4 cm long.
  • Onion (1 large), peel, wash. cut into cubes.
  • Put the zucchini, celery, onion, garlic and a sprig of parsley with the lentils, turn on the rice cooker and cook for 1 hour, removing the foam. (I cook without a lid)
  • When the liquid level drops by 1-1.5 cm, you need to put salt in the bowl, 1 tbsp. l. butter, allspice and ground coriander, cover, transfer to WARM and let stand for another 2 hours.
  • Puree the finished soup with a blender, or rub through a sieve (it tastes better for me through a sieve).

The dish is designed for

0.5 l soup

Time for preparing:

3 hours

Cooking program:

cook, warm

Note

Sweetish, creamy and very tender soup.
Small portion, I cook in a rice cooker, triple dose on the stove over medium heat for 2 hours.
I take frozen zucchini from the dacha. You can replace it with potatoes.

Rada-dms
The soup has such a good composition, I will definitely cook it !!
brendabaker
To your health!

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