Fasting lentil soup-puree Recipe

Place the lentils in a bowl and wash thoroughly with cool water. Peel the garlic cloves and onions and cut them into small cubes. Transfer the lentils to a saucepan, pour 500 ml of cold water. The lentils should be completely covered with liquid (by at least 1 cm). If necessary, pour in a little more water. Put the pot on high heat, wait for it to boil, reduce the heat and boil the lentils until soft. The liquid should be absorbed almost completely.

Add 1 l of cold water (or vegetable broth) to the lentil mass, add the onion and garlic cubes, bay leaf and eggplant. Season with salt and pepper to taste. Bring to a boil, simmer until the onion softens.

Remove the pot from the heat, remove the bay leaf, pour the liquid into a separate bowl (you will need it again). Blend the lentils with a blender until the consistency of puree. Put a small saucepan on the fire, pour in vegetable oil, heat it, toss in the flour and simmer with constant stirring for about 2 minutes. Add the liquid poured from the lentils to the flour, mix carefully with a whisk, then add the blended lentils. Simmer the lentil soup-puree over low heat for about 10 minutes.