Red lentil soup with meat Recipe

Cut one adult head of onion finely. Also finely grate two or three cloves of garlic on a grater.

Pour oil on the pan, sprinkle the finely chopped onion and simmer over very low heat for 10 minutes, then add the grated garlic, continue to cook for another 2 minutes and remove from the stove.

At the same time, put the low-fat chicken broth in the pot, put it on the fire and bring to a boil. I'll add that after that. Turn to the heat and continue cooking (the lentils cook quickly).

In the meantime, peel, wash and cut the potatoes into small cubes. Add the lentil broth and continue cooking.

While the lentils and potatoes are boiling, place the minced meat with the stewed onions and garlic, spread evenly over the pan and fry over medium heat. Simmer until the minced meat gets a pleasant golden color and add all this stewed mass to the lentil broth.

Add the grated tomatoes, black pepper and salt to taste in the soup and simmer for another 10-15 minutes.

Chop one large or two small tomatoes and put them in a saucepan. You can replace tomatoes with tomato paste. Salt and pepper to taste. Cook for another 10-15 minutes.

Delicious soup is ready. Serve as a first dish in cold, sweltering winter weather. This is exactly what you will need.