Papu lentil soup is a real super soup that only improves day by day.
When you cook a bean lentil soup, it is a good idea to make a big boiler at once. It just gets better when you heat it again.
Chef Risto Mikkola notes that the taste is just condensed.
According to Mikkola, the same phenomenon also takes place in meat or sausage soups, where the re-heated potato magnies the soup.
Mikkola describes the taste of tomato Papu lentil soup as a deliciously full-bodied and abundant.
In addition, can -bean lenses and bean a finished soup really quickly. The ingredients are ripe so you don’t have to cook for a long time.
Mikkola advises that the first to freeze onions, carrots and celery, then tomato crush, beans and lenses. Before the boiler for beans and lenses, all you have to do is open the cans or packages and rinse.
Different beans can safely be combined with the same food, even though they taste a little different and have a little different structure. It is not so naked if you replace the bean variety in the recipe. The same goes for most lens dishes. Pink bröijer
So you don’t have to cook can beans and lenses anymore, and you can eat directly from the jar. But at this point you have to be careful. In particular, sensitive stomachs should rinse them well. During storage, the beans dissolve in water for some ingredients that cause stomach problems.
– I recommend rinsing for beans because they may have a jar -like taste. After all, they have been in the same, slightly slimy broth, says Mikkola.
In addition to ease, beans are healthy and inexpensive. They include, among other things, B-B-vitamins, iron, fiber, calcium, carbohydrates and high protein.
If you do not want to bake bread, the bread bought from the store is doing quite well. Cheese bread adds more nutrition to the dose.
Tomato-bean soup
2 onions, chopped
5 garlic candle, chopped
2 carrots, sliced
2 celends, slipped
0.5 dl of olive oil
100 g of tomato puree
1 prk (400 g) of tomato crumbs
2 l vegetable broth
1 prk (230 g) black canned beans, drained
1 prk (230 g) white canned beans, drained
1 prk (230 g) red canned lenses, drained
1 prk (230 g) green canned lenses, drained
200 g of yellow cherry tomatoes, sliced
200 g of red cherry tomatoes, sliced
1 PNT leaf parsley, chopped
0.25 pnt thyme, chopped
1 PNT chives, chopped
salt
pepper
sugar
1. Place the pan on the stove, add the olive oil and heat slightly.
2. Add garlic, carrot, onion and celery. Sauté on low heat for 5 minutes. Add the tomato puree and fry for another 5 minutes.
3. Add tomato crush, vegetable broth and cook for 20 minutes. Add the beans and lenses, cook for 10 minutes.
4. Add the remaining ingredients. Boil.
Lemon metal
400 g of sour cream
1 lemon shell and juice
salt
pepper
1. Foam the sour cream, lemon zest and juice and spices.
Cheesecake
500 g of wheat flour
375 g of cold water
5 g dry yeast
15 g of salt
1. Mix all ingredients in a bowl, place the foil on and let the night in the refrigerator.
2. Pour the dough on the table. Shape two oblong breads.
3. Raise a few hours. Bake at 220 degrees for 30-40 minutes.
Cheese bread
8 slices of bread
100 g of emmental cheese, grated
2 garlic candles, grated
0.25 pnt thyme chopped
1. Mix the cheese, garlic and thyme. Put the mixture on the bread. Roast at 200 degrees for 10 minutes.
Drink recommendation
Italian Terre del Barolo Barbera d’Alba Biologico (€ 15.91) is tinted and medium -bodied by red berries. The aroma world opens in sour cherry, currant and delicate smoky. The wine has comfortable tannins and a suitable acidity.