Ingredients: 3 tomatoes, 1 cup of red lentils, 1 leek, 50 g sour cream, 1 garlic clove, handful of kinse leaves, 1-1 ½ l vegetable or chicken broth, 3 tbsp. Spoons of olive oil, 1 h. Spoon of sugar mushovaduda, ½ h. Spoons of cardamom grains, ½ tsp, ½ h. Spoons of turmeric, ¼ h. Spoons of a mixture of Harisa, a pinch of saffron, chopping of sea salt.
Cooking method: Tomatoes Cut the cross, put in deep dishes and pour boiling water for some time, then rinse under cold water and remove the skin. Purified tomatoes cut into pieces. Light onion of the onion rings cut into rings. Cardamom and Tsmin to be confused in a mortar. Put a saucepan on fire, pour into it crushed spices and warm up 30 seconds. Pour 2 tbsp. Spoons of olive oil and fry at a slow fire. Share Tomatoes, mix. Harisa join with the remaining olive oil and turmeric and add to the scenery. Sugar sugar, mix everything. Clear garlic, crush the flat side of the knife, then chop finely and add to vegetables. Pick up lentils, pour all the hot broth and cook soup until lentils are ready (if necessary, topping the broth as it booms). When lentils are ready, salt soup, add saffron, mix and cook for a few more minutes. Keenes finely chop and sprinkle ready-made soup. Serve with sour cream.
Julia Vysotskaya