Lentil puree soup

Ingredients for 6 servings:

Red lentils 300 g

Onion 1 pcs.

Tomatoes 1 pcs.

Carrots 2 pcs.

Garlic 2 cloves

White bread 3 pcs.

Ginger root 10 g

Olive oil for frying

Preparation:

1. Boil the lentils. Chop the onion and tomatoes coarsely. Grate the carrots coarsely. Ginger — finely. Finely chop the garlic.
2. Fry all the vegetables in a pan. Add the lentils to the pan. Simmer for 10-15 minutes.
3. Puree all with a blender.
4. Cut the bread into small cubes and fry without oil in a frying pan over low heat for 10 minutes, constantly stirring. Serve with the soup.