And this is a more delicate and gentle version of the soup. Creamy, almost velor texture it gives red lentils — it is well boiled soft and gourmet «friends» with baked pumpkin. On the eve of All Saints’ Day especially for Woman’s Day Chelyabinsk fudbloger and journalist Lena Moskalenko cooked pumpkin and offers a taste of everything — from the Moroccan snacks to exquisite French dessert.
How to prepare:
Pumpkin raspolovinit, seeds removed, wrap the pumpkin and peppers with foil and bake for 30 minutes preheated 240 degree oven. Then the vegetables folded into a package, give them «sweat», peel, juice collected.
Boil the lentils with celery, garlic and parsnip root, season with salt at the end of cooking.
The prepared pumpkin, peppers and lentils folded into a food processor and stir in the sauce until smooth. Return the soup on the stove to warm up, to equalize the salt and season with crushed garlic, paprika and fenugreek.
Prepare for supplying chips: Smoked Adygei cheese to cut into thin slices, cut cutting decor for cookies, fry until golden on the state of the pan-grill.
Pour soup into cups, serve chips with cheese and serve with lemon leaves Melissa.