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Supa crema de linte

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Cu un borcan fenomenal de linte rosie m-am intors de la Targul organizat de Terrabiola, in Timisoara. La market-ul lor gasiti bunatati facute de diversi producatori locali, iar mai multe despre ei gasiti la linkul de mai sus.

Supa crema de linte a fost o alegere evidenta pentru mine. Sunt un mare fan al supelor crema, iar reteta este atat de simpla, si sanatoasa pe deasupra, ca nu puteam sa o ratez. In clipul de mai jos am prezentat reteta in cativa pasi simpli.


INGREDIENTE


– 1 ceapa, taiata cubulete;

– 2 catei de usturoi taiati marunt;

– 1 pastarnac taiat cubulete;

– 3 linguri ulei de masline;

– 1 morcov taiat cubulete;

– 1 cana de linte;

– 1 litru de apa calduta;

– 1 lingura sos de rosii;

– 1/4 lingurita piper;

– 1/4 lingurita sare;

– 1 lingurita chimen macinat;

– zeama de la 1/2 lamaie;

– ceva frunze verzi, eu am avut patrunjel, dar merge si coriandru.


MOD DE PREPARARE


In prima faza se curata, spala si se taie conform indicatiilor toate legumele. Apoi se ia o cratita mai adanca in care se incepe pregatirea supei.

Prima data se incing 3 linguri de ulei de masline. In ele se vor cali ( cam 4 minute) ceapa si usturoiul. Apoi se toarna pasta de rosii, chimenul, sarea, piperul si praful de chilli, si se soteaza totul pentru inca 2 minute.

Se adauga 1 litru de apa, lintea si restul legumelor taiate marunt. Se lasa la foc mare pana incepe sa fiarba, apoi se acopera cu un capac si se lasa sa fiarba la foc mic. Se lasa cam 30 de minute pana lintea devine moale.

Se ia de pe foc si se gusta. Se mai adauga sare daca trebuie. Cu un blender vertical, sau chiar intr-un robot de bucatarie, se macina supa pana devine cremoasa. Se pune inapoi pe foc daca este prea rece si se mai adauga zeama de lamaie si patrunjel frunze, tocat marunt.

Eu am servit-o cu ulei de masline deasupra si inca putina verdeata. Cu niste crutoane sau paine prajita este perfecta. Enjoy!


EN


I bought an awesome jar filled with red lentils from the Urban Market organized by Terrabiola, here in Timisoara. On their market you can find goodies made by various local producers, but more about them you’ll find at the link above.
Lentil cream soup was the obvious choice for me. I’m a great fan of cream soups, and the recipe is so simple, and so healthy, that I couldn’t miss it. In the clip below I’ve presented the recipe in a few simple steps.


INGREDIENTS



– 1 onion, cut in cubes;
– 2 small cloves of garlic;
– 1 parsnip, cut in cubes;
– 3 tablespoons olive oil;
– 1 carrot cut into cubes;
– 1 cup of lentils, red or any other color;
– 1 quart(1L) of warm water;
– 1 tablespoon tomato sauce;
– 1/4 teaspoon pepper;
– 1/4 teaspoon salt;
– 1 teaspoon ground cumin;
– juice from 1/2 lemon;
– some green leaves, I had parsley, but coriander goes as well.


METHOD OF PREPARATION



Firts clean, wash and cut according to the indications all vegetables. Then take a deeper pan to start preparing the soup.
First add the 3 tablespoons of olive oil. Saute in them the onions and garlic (for about 4 minutes). Then pour the tomato paste, cumin, salt, pepper and chilli powder, and saute everything for another 2 minutes.
Add 1 quart of water, lentil and the rest of the finely sliced ​​vegetables. Leave to simmer until it starts boiling, then cover with a lid and let it boil over low heat. Leave for about 30 minutes until the lentils are soft.
Take it from the fire and taste it. Add salt if necessary. With a vertical blender, or even a kitchen robot, puree the soup until it becomes creamy. Put it back on fire if it’s too cold and add lemon juice and parsley leaves, chopped.
I sprinkled a little olive oil on top and some fresh parsley. It is perfect with some croutons or toasted bread. Enjoy!

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