Ingredients: 1 glass of green lentils, 1 zucchini, 2 potatoes, 1 small tomato, 1 carrot, 100 g of sala with meat layers, 1 Stem celery, 1 bulb, 1 small ginger root, handful of Tarkhun leaves, 1 garlic clove, 20 g butter, 2 leaves of fresh sage,
1 l vegetable broth, 3-4 tbsp. Spoons of olive oil, 1 peperonchino, ½ h. spoons of sea salt.
Cooking method : Legging to boil according to the instructions on the package without adding salt. Onions and garlic clean and finely chop. In a saucepan with a heavy bottom, heat 2-3 tbsp. Spoons of olive oil and butter, roasting onions and garlic. Carrots clean, cut into small pieces, lay out to the bows with garlic and fry on slow fire. Celery to finely chop and add to the saucepan. Ginger clean, rub on a small grater and send to vegetables. Potatoes clean, cut into small cubes and add to the saucepan, mix everything, then pour hot vegetable broth. Tsukini and tomato cut into small cubes, add to the soup and cook until potatoes are ready. Add boiled lentil, peaperonchino, salute and mix everything. Salo finely cut. In a small pan, heat the remaining olive oil and fry fat, then add sage and fry a little more. Share the lard with a sage on a paper towel to remove excess fat. Ready Soup Beat the immersion blender so that there are small pieces. Tarkhun is finely chop. Soup pour into plates, to each add a bit of fried sala and Tarkhun.