How to make delicious lentil soup using simple recipes. Lentil soup: recipes with photos

Among the many first courses, lentil soup can hardly take first place in popularity. But in vain, because it is a real storehouse of various advantages: nutritious, healthy, and most importantly, very tasty. There is an incredibly large number of recipes, among which you can definitely choose the most suitable one: with meat, with vegetable broth, or even cream soup.

Beneficial properties of legumes

Many people underestimate lentils, preferring the more well-known representatives of the legume family: peas, chickpeas and others. But it is a very valuable dietary product, which contains a large amount of vegetable protein, fiber and carbohydrates with a very low fat content. Its calorie content ranges from 280 to 315 kcal, depending on the variety, and for boiled beans it is less: about 110-116 kcal per 100 g.

In addition, it includes vitamins A, B, E, beta-carotene, folic acid, iron, magnesium, zinc, iodine, copper and much more. And thanks to this composition Lentils can have quite an important effect on the body:

In cooking there is always a place for little secrets that can make a cook's life easier. And although the answer to the question of how to cook lentil soup is very simple, There are also little tricks for preparing this dish:

Lentil Soup Recipes

Speaking about how to cook lentil soup, it is worth noting the variety of different recipes. If the cook has never dealt with lentils before, it’s worth starting with the simplest ones, since their taste does not become worse.

With meat broth

If you want a delicious hot lunch that doesn’t require complicated ingredients or fancy cooking, then lentil soup with meat is your best choice. This is an easy to prepare and satisfying dish that will not leave almost anyone indifferent.

For meat soup you will need the following ingredients:

300 g of beef (can be replaced with other suitable meat: pork, chicken, turkey);
4 small potatoes;
Not very large carrots;
Onion;
0.5 cups red lentils;
2 cloves of garlic;
Salt, pepper, spices and fresh herbs - to taste.

The first step is to prepare the food: peel and cut the vegetables in the most convenient way. Wash the meat thoroughly and, if necessary, remove films and bone residues. The lentils also need to be rinsed with warm water and left in a colander to drain excess water.

Then put the meat in the pan, add clean water so that it covers the piece by about three fingers, and put it on high heat until the broth boils. After this, the temperature can be reduced and the foam can be removed from the surface of the water. When it is all removed, add salt and spices to the pan and leave to simmer over low heat. The duration of cooking the broth depends on the meat: in the case of beef it is about 30-40 minutes.

When the meat is cooked, it’s time to cook the lentils: add them to the pan and cook for about 25-30 minutes. While it is cooking, you can prepare a vegetable fry, which is added immediately after the beans are ready, and then cook the soup for about 5 minutes. During this period, you can add bay leaves and other dried spices if desired.

At the very end of cooking, add finely chopped fresh herbs to the pan, turn off the heat and let it brew for a while.

Vegetarian option

For vegetarians, people who fast, or who simply love light meals, this version of lentil soup is perfect. A recipe based on vegetable broth is also good for children.

For vegetable soup with lentils you will need:

All vegetables are thoroughly washed, peeled and cut into small pieces. The garlic can be finely chopped or put through a garlic press. Wash the lentils well and remove the husks, if necessary.

In a saucepan or multicooker bowl, heat two tablespoons of oil and fry the vegetables until golden brown. The lentils are scalded with boiling water and mixed with spices, after which they are added to the vegetable frying, and then poured with water and cooked for about 25 minutes until tender. Add salt 5-10 minutes before the end of cooking. When serving, the soup can be sprinkled with lemon juice.

Turkish cream soup

Speaking about lentil dishes, we cannot ignore Turkish lentil cream soup, the recipe for which is surprisingly simple. It is healthy and at the same time has a rich rich taste and a delicate velvety structure.

To make a classic creamy lentil soup, you will need:

Before you start cooking, the vegetables must be washed and peeled; if tomatoes are used, scald them with boiling water and remove the skin. Rinse the lentils thoroughly and remove debris, if any.

Pour a small amount of oil or fat into the pan, heat it up and lay out the vegetables. When they acquire a golden hue, add tomatoes or tomato paste to them and simmer for 2-3 minutes. After this, the lentils are placed in the pan and lightly fried.

The next step is to add water or vegetable broth - 1-1.5 liters is enough. Cook the soup until the lentils are cooked and soft. After this, you can salt it, add spices and keep it on the fire for another 5-10 minutes. The soup is then pureed using a blender.

You can serve lentil cream soup with a slice of lemon, as well as garlic croutons.

Attention, TODAY only!

Lentil soup with meat is a hearty, appetizing, aromatic, and most importantly, extremely healthy dish that will be an excellent solution for serving to the whole family. Preparing lentil soup is not difficult, and in addition, its main components will be available to you at any time of the year, which will make the dish universal and practical.

This first course option is suitable for those who are partial to legumes, as well as those who care about their figure and health. In general, lentil soup will be an excellent alternative for you to the traditional hot dish served on our tables.

Although the recipe for making such soups is extremely simple, you should not forget that you are dealing with a relatively new component. So, how to properly prepare lentil soup with and without meat, and how can such an interesting stew be useful for you?

Meet lentils!

Lentils are a member of the legume family, look like flattened peas, and come in a variety of colors. It is used for food mainly in boiled form.

Dishes made from its fruits are very useful for humans, as they contain a large amount of vegetable proteins, carbohydrates, and do not contain fat.

The calorie content per 100 grams of prepared product is 111 kcal, which, you see, is very tempting for a woman on a diet.

Lentils consist of a large amount of plant proteins that are easily absorbed by our body. At the same time, it concentrates a minimal amount of substances that cause bloating, flatulence and intestinal obstruction (compared to other legumes). This product is a kind of herbal supplier of iron to the human body.

One serving of legumes completely covers the body’s daily need for folic acid, and this is part of its uniqueness. For this reason, dishes based on it are indicated for pregnant, lactating and planning women. If they begin to consume the product regularly, they will not have to resort to using synthetic multivitamin complexes.

Lentil-based dishes contain a large amount of soluble fiber, which prevents cancer, especially in the intestines. Its benefits also lie in stimulating metabolism, increasing immunity and normalizing the functioning of the genitourinary system.

The cooking time for the fruit is from 40 to 70 minutes. The prepared product retains up to 60% of all useful components, which is also very remarkable - almost all food sources lose up to 75% of their valuable properties during heat treatment. Isoflavones, which prevent breast cancer, are retained in full in lentils even after cooking. This product can lower blood sugar levels, so it is useful for people with diabetes. And since preparing lentil soup is very simple, we advise you to try this healthy dish.

What is made from lentils?

Soup takes the leading place in lentil dishes, but side dishes are almost as popular. Quite pleasant to the taste, lentils have gained recognition throughout the modern world. And in ancient times, only poor people ate it.

Bean soups have gained popularity mainly in developed countries, where great attention is paid to health. According to experts in the field of dietary nutrition, soups and other first courses should be given preference at lunchtime. People with gastrointestinal problems should give preference to dietary soup and make it an alternative, for example, to fatty borscht. If the second meal is based on rather heavy food, it is also better to start the meal with a light stew.

The most popular varieties of lentils are orange, green, yellow, and brown. Each variety has its own differences in taste and density. Cooking time also varies.

Lentil soup with pork ribs

This dish is quite filling and very flavorful. It will appeal to men who like soups that are richer and higher in calories. How to properly prepare lentil soup with meat and potatoes?

For 7 servings of soup you need to stock up on the following products:

Pork ribs – 300 grams;
Potatoes – 300 grams;
Brown lentils – 200 grams;
Onion – 1 head;
Carrot – 1 piece;
Garlic – clove;
Salt, pepper - to taste;
Water – 2 liters;
White bread;
Parsley.

Cooking instructions:

First, rinse the meat, cut into portions, add water, place on the stove, when it boils, skim off the foam;
After 10 minutes of boiling the meat, add potatoes, cut into small cubes, then add lentils, previously soaked for 10 minutes and washed;
Chop the onion into cubes, sauté in a frying pan, add finely chopped garlic and grated carrots. Place the finished sauté in a saucepan 10 minutes before the end of cooking, let it simmer, test for doneness, add salt and pepper;
Cut the loaf into cubes and dry in the oven until golden brown. Serve the soup with fresh chopped herbs. Serve the croutons separately to prevent them from getting soggy.

Preparing lentil soup with meat according to this recipe is not difficult, and the dish itself is guaranteed to satisfy all your household.

Quick Orange Lentil Soup with Bacon

This first dish has a more savory taste due to the bacon. Cooking it is also easy, and you and your family will definitely like the result.

You will need:

Orange lentils – 200 grams;
Bacon, cut into cubes - 100 grams;
Carrots, diced - 1 piece;
Onion, chopped into large cubes - 2 heads;
A pinch of cayenne pepper;
4 cups chicken broth;
Bay leaf – 1 piece;
“Sherry” – 80 ml;
Dried leaves of marjoram, thyme and paprika - 3 grams each;
Sour cream – 4 tablespoons.

Cooking instructions:

Fry bacon in a large saucepan;
Add vegetables and simmer all products until soft;
Then add to them the lentils, previously soaked for 10 minutes and washed, broth, seasonings, bay leaf;
Cover and simmer for half an hour;
Remove the bay leaf and puree the soup using a blender;
Bring to a boil again and pour in the indicated amount of Sherry;
Pour into plates, adding sour cream.

No one can resist the exquisite aroma of this dish! And besides, despite the presence of bacon, its preparation will be an excellent solution for a fasting day based on the principle of liquid nutrition.

Spanish red lentil soup with chicken

For the spicy Spanish soup you will need:

Chicken breast – 200 grams;
Red lentils – 200 grams;
Onions, carrots - 1 piece each;
Garlic – 2 cloves;
Meat broth – 2 liters;
Olive oil – 30 grams;
Hot paprika – 3 grams;
Chopped greens -15 grams;
Salt, pepper, bay leaf - to taste;
Canned tomatoes without skin – 400 g.

Cooking instructions:

Chop the vegetables for frying, place in a deep pan in heated olive oil, simmer for 5 minutes, then add chopped tomatoes and simmer until almost done;
Separately, place the diced chicken fillet and lentils into the boiling meat broth. Boil for 15 minutes, skim off the foam, then add the potatoes, cut into strips, and boil for another 15 minutes;
Combine the stewed vegetables with the broth and bring until cooked, season to taste. When serving, sprinkle the soup with herbs.

The amount of spices can be varied at your own discretion.

Lentil soup- one of the most popular first dishes among Americans. In terms of popularity, you can only put noodle soup on a par. It should be noted that there is no such rule here - you need to eat the first course at least once a day. Hot soups are eaten only in cold weather, and most often it is something simply from a can and heated. But despite the unpopularity of soups, they are swept away instantly if someone cooks them.

Even a little strange soup for them - borsch– as a rule, they love and eat with pleasure. I can eat soup even in the heat, which causes surprise and misunderstanding among those around me. And when it starts to get cold and cloudy weather spoils your mood, there is nothing better than a nutritious vegetable soup to warm your stomach and invigorate your mood.

Lentil soup- This is a version of pea soup. Lentils no need to soak, it cooks quickly. Lentil soup– not spicy, but quite aromatic thanks to basil and oregano. Except lentils An important component is celery stalks. One day I was about to make lentil soup, but at the last moment I discovered that there was no celery. I can’t say that the soup turned out to be tasteless, but the taste was very different. You also need to be careful with celery so as not to overcook it. Soft celery loses a lot of flavor, like overcooked cabbage in borscht.

Ingredients:

For the soup:

small meat bone
water – 2 l.
dry lentils – 1 tbsp.

For refueling:

onion – 1 pc. big
garlic – 2 cloves
olive oil – 2-3 tbsp. spoons
carrots – 1 large
red pepper – 1 large
celery – 2 large stalks
tomatoes – 1 large
oregano – 1 tbsp. a spoonful of dry or a bunch of fresh (can be replaced with mint)
basil – 1 tbsp. a spoonful of dry or a bunch of fresh
cinnamon - a pinch
sugar – 1/2 tsp.
salt - to taste
pepper - to taste

Preparation:

Prepare the broth. Wash the bone and fill it with water in a saucepan. Bring to a boil. Skim off the foam, add a small onion (in the skins if possible), cook for about an hour until tender. We take out the bone, cut off the meat, cut it into pieces and send them back to the broth. If we are preparing a vegetarian soup, then boil a set of vegetables (onions, garlic, carrots, celery), remove the vegetables from the broth and throw them away.
Lentils rinse, leave for a couple of minutes to drain the water. We put it in the soup to cook.
We are preparing the dressing. Chop the onion, garlic, celery stalks, carrots and red pepper into cubes. It is better to chop carrots thinner, as they require more time to fry. Peel the tomato and finely chop it. In a frying pan, fry all the vegetables except the tomato in vegetable oil. Time – 5-10 minutes. The onion should become transparent, the remaining vegetables should lose their crispy texture. If we use dry spices, then at this stage we add oregano, basil, and other spices to taste. Add salt (a little) and mix thoroughly.
Add the tomato pieces and simmer until sauce-like over medium heat (or above medium) and with the lid open. This takes no more than 10 minutes. You need to stir constantly so that the sauce does not burn. Add a little cinnamon and half a teaspoon of sugar. Cinnamon simply explodes the taste of tomatoes and reduces their acidic astringency. You can add a little more sugar if the tomato is very sour. If you have a very fleshy variety of sweet tomato, then do not add sugar at all.
Add the dressing to the soup, taste for salt, bring to a boil and cook until tender. lentils. I don’t really like it when vegetables are cooked for a very long time (and they lose a lot of useful properties during prolonged processing), so I add the dressing to the soup when lentils almost ready. If you have fresh herbs available, then wash them, chop them and add them to the soup at this stage. Taste for salt again and add more salt if required.
Lentil soup must insist. Therefore, the next day it tastes much better. But it can be consumed immediately after preparation. Especially if fresh herbs were used. By the way, fresh herbs can be added directly to the plate. You can also add a spoonful of sour cream or pieces of saltine cracker to the lentil soup. Or use a cracker as a snack.

Making a simple and delicious lentil soup

Unfortunately, the popularity of lentils is falling dramatically these days. This plant, which belongs to the legume family, is a small pod containing a couple of seeds.

However, each such seed has many useful qualities.

Lentils can reduce nervous excitability, reduce the amount of glucose in the blood, and also significantly increase the tone of the cardiac vascular system. Many housewives do not prepare dishes from this plant because they simply do not know the basic rules for its preparation. How to make delicious lentil soup? You can read below about how to do this easily and without unnecessary hassle.

History of the dish

Not everyone knows, but cooking lentil soup is quite simple. It is very healthy, filling and nutritious. This dish can be called the oldest, since its preparation was mentioned by the ancient Egyptians, and even by the Romans. Lentil soup is an integral part of history.

Small colorful lentil peas are known in almost all countries of the world. They have become an indispensable part of many Asian, European and American dishes. Nutritious, satisfying, it saved a large number of people from hunger at different times. Not only soups, but also excellent porridges and even lentil bread were prepared from this plant. Red lentils cook quite quickly. It is even used in salads.

Lentil soup was prepared at the court of Ramses II. These beans were exported to Greece, Rome and other countries, where they served as the main part of the diet of the common people. In Rus', this plant appeared in the fifteenth century; soldiers’ dishes were prepared from it. Lentil puree soup can be very tasty.

Beneficial and medicinal properties of lentil grains

In ancient Rome, famous healers knew about the beneficial properties of this plant. They believed that if such beans were consumed every day in the form of various dishes, the sick person would become calmer and more balanced.

Lentil grains help with constipation and other unpleasant problems with the gastrointestinal system, since the fiber they contain promotes proper digestion of food.

They are also able to strengthen the body’s defenses and, as a result, improve immunity. This is an excellent prevention of hypertension and atherosclerosis.

Chicken lentil soup is not only healthy, but also endlessly delicious. This is a delicious dietary dish. Lentil grains are useful for those watching their figure. There is a special lentil diet that allows you to lose about 3 kg in a short period. Lentil soup is the best help for this.

We are pleased to offer you the simplest and most delicious recipes for making lentil soup. We hope you will appreciate them, and maybe share your recipes and secrets of preparing this first dish.

Delicious lentil and chicken soup

As already mentioned, making lentil soup is not at all difficult. To prepare a delicious lentil dish with chicken broth, you will need the simplest ingredients.

The red lentil soup recipe includes the following ingredients:

700 grams of any chicken parts;
red lentils – 1 cup;
500 grams of potatoes;
carrot – 1 pc.;
onions - a couple of pieces;
vegetable oil 2 tbsp;
tomato paste 30 grams;
a couple of cloves of garlic;
pepper, salt.

How to cook:

Lentil soup with chicken is aromatic and very interesting in taste. The selected meat pieces are thoroughly washed and filled with 2.5 liters of water. Prepare the broth, adding spices, parsley roots, celery if desired. While the chicken is cooking, peel the potatoes, carrots and onions.
After 30 minutes, when the chicken is ready, it is taken out and left for a while. Diced potatoes are placed in the broth. Meanwhile, sort out the red lentils and wash them. After the potatoes boil, beans are added to the soup. The carrots can be chopped using a regular grater, and the onion can be finely chopped. Fry the vegetables in a small amount of oil until almost done and add tomato paste. The entire mixture is thoroughly fried.
After 15 minutes, when the lentils are ready, the frying is placed in the pan. Bring the soup to a boil, remove from the stove and add crushed or grated garlic and chopped boiled meat. The recipe for pureed lentil soup is almost similar to this one. Since lentils cook very quickly, getting a delicious creamy soup is not difficult. The finished dish is crushed with a blender, poured into plates and sprinkled with chopped herbs.

Important! While cooking soup, you need to periodically check the amount of water. If the liquid level is lower than the lentils, they will simply burn.

Step-by-step recipe for lentil and potato soup with beef

This dish is not only tasty, but also really filling. Especially in winter, it is pleasant to enjoy a warm and healthy soup based on high-quality rich broth. A small pinch of greens will add a unique spring aroma to the first dish.

For preparation you will need the following components:

fresh beef 300 grams;
medium potatoes 4 tubers;
lentils half a glass;
small carrot;
1 small onion;
garlic 2 small cloves;
vegetable oil 2 tbsp;
pepper, salt;
basil, herbs, laurel leaf.

Step-by-step cooking process:

Beef meat is thoroughly washed with water and placed on a cutting board. The meat is carefully cleaned of films and veins. They also remove bone fragments that might have gotten there during chopping. To obtain a high-quality broth, the meat is placed whole in the pan. With this method of cooking, the broth is more transparent and the meat is tastier.
Pour the prepared lentils into a colander and rinse well under the tap with warm water until they run clean. Then the lentils are left to drain off all the excess liquid.
The carrots are also washed and then peeled. Carrots must be finely chopped or grated. Many housewives who love the taste of carrots in the finished dish cut millet into rings. Next, chop the onion into small cubes.
At the next stage, prepare the potatoes by peeling and cutting into small squares. It must be filled with cool water to prevent dark spots from appearing before adding it to the soup.
Next they start cooking. Water is poured into a pan with beef meat, so that the piece is covered by three fingers. Place it on high heat, wait until the broth boils, and carefully remove the resulting foam with a slotted spoon. Then reduce the flame, salt, pepper, and cook for about 30-40 minutes. Next, add the washed lentils to the pan and keep on the fire for another half hour.
While the lentil grains are boiling, prepare the frying of onions and carrots. To do this, drop oil into a deep frying pan, place chopped vegetables and garlic there, keep it on a candle - low heat until a light golden color appears. If necessary, you can add more oil during the frying process, as carrots quickly absorb it.
Once the lentils are soft, add the roast, bay leaves and basil to the pan. After boiling, cook the soup for about 5 minutes, then turn off the heat, add chopped parsley and leave for about 10 minutes.
Soup with lentils and pork is prepared in the same way. It turns out more rich and satisfying. What kind of meat to use for cooking such a dish is up to the hostess to decide. Lentil soup with smoked meats is very tasty. For this you can choose any spicy sausages, smoked chicken wings or pork ribs.

Important! For a brighter, more beautiful color of the soup, add half a tablespoon of olive oil to the broth.

Turkish lentil soup

This is another great lentil soup recipe that will appeal to many. It warms you up perfectly on frosty winter days. It is usually prepared from red lentils, since yellow and green ones do not provide such a bright color and rich taste. It doesn’t take much time to please your family with this wonderful dish.

The only thing is that vegetarian lentil soup needs to be selected correctly. Small ones, peeled from the shell, will do. These beans cook much faster, soften better and give a wonderful color to the first dish. If you use another variety, it is better to soak the lentils in advance.

To prepare the soup, finely chop the carrots and onions. In the prepared pan, melt the butter completely, in which the chopped vegetables are fried until soft. The selected lentils are washed until clean and added to the pan. Then pour water into the pan, bring all the ingredients to a boil, and cook for about 15 minutes on a candle - very low heat under a covered lid.

When the lentil grains become soft, salt the dish, add mint (can be dried) and hot red pepper. Mix all this and boil for a couple more minutes. The soup is almost ready. It is then pureed using a blender. Ready-made Turkish cream lentil soup is poured into bowls and served with croutons or small crackers.

Lentil soup in a slow cooker

Vegetarian lentil soup should be prepared using a modern multicooker. Since the cooking process is quite simple, it will take very little time to please your loved ones with a delicious vegetarian soup. For these purposes, you can use almost any model of multicooker.

To prepare green lentil soup, you need to prepare the following ingredients: onions, potatoes, carrots and lentils. All vegetables are peeled and cut. Onions and carrots - in small strips, potato tubers in small cubes.

Vegetables are sauteed a little in a bowl in vegetable oil. Then add chopped potatoes and lentils and fill with water. Many housewives like to add sweet peppers and tomatoes. Add these vegetables about ten minutes after boiling. Salt, pepper, add spices. Continue cooking by setting the “Stew” program for about an hour and a half. The time may vary depending on the type of lentil. After the equipment signal, you can add salt to the soup and sprinkle with herbs.

You can prepare puree soup based on the resulting dish. All the grounds are transferred to another container and crushed using a kitchen blender. Then the resulting mixture is mixed with the broth. Delicious puree soup can be poured into bowls.

Tips for cooking lentils:

Many housewives often wonder: how long to cook lentils in soup? This won't take much time. Beans dipped in boiling water will be ready in 30-35 minutes, depending on the variety. There are some rules for preparing dishes from this wonderful plant. To get a tasty, truly healthy lentil soup, you need to know some of the subtleties of its preparation.
The beans must be washed. Before this, it is necessary to remove all crushed and damaged grains, as well as any small debris that has fallen. If lentils have been stored for quite a long time, they still do not lose their beneficial, nutritional properties, they will simply cook longer.
The only thing is that experienced chefs do not recommend mixing old and freshly purchased grains in one dish, since their cooking time will be different.
Red varieties of lentils cook the fastest. Their preparation usually does not take more than 20 minutes. Green and yellow varieties take much longer to cook. To speed up this process, it is better to soak the grains in cool water for a couple of hours. To prevent lentil grains from boiling, they should only be placed in boiling water. If you boil them by pouring cold water (broth), you can get regular porridge. This method can be used if you plan to prepare puree soup.
Lentil dishes need to be salted about fifteen minutes before the end of cooking. If you salt the water in advance, the beans will cook much longer. Acid also affects the cooking time of lentil grains; if you add tomatoes to the soup, you will have to wait much longer for the dish to be completely ready.
Experienced chefs add very few spices when cooking lentil soup. Sage, cloves, rosemary and regular garlic go well with this dish.
As you can see, preparing lentil soup does not cause any special trouble. Using the given recipes and the subtleties of cooking such a healthy dish, you can please your loved ones with a warm and tasty soup that will warm you up and also energize you in the cool season.

TURKISH LENTIL SOUP

Lentils are the oldest member of the legume family. It is rich in proteins and carbohydrates. Brown lentils are added to meats and salads. Red lentils are very revered in Asian cuisine. Its spicy flavor is used by Easterners to prepare national dishes.

TURKISH LENTIL SOUP “MERCIMEK CHORBASI”

INGREDIENTS:

lentils (preferably red) – 100 gr.;
water – 1 l.;
olive oil – 100 ml;
white onion – 50 gr.;
carrots – 50 gr.;
lemon – 30 gr.;
mint – 3-4 gr. (you can use dried);
salt, red chili pepper, spices - to taste.

PREPARATION:

Peel the carrots and onions and chop them finely. You can grate it on a medium grater.
Fry in hot olive oil until soft. The carrots need to darken.
Wash the lentils and throw them into the pan. We send fried vegetables along with oil to it. Pour in water and put on fire.
As soon as the soup boils, reduce the heat to low and cook with the lid closed for about 10 minutes.
At the very end of cooking, add spices, salt and a sprig of mint to the lentil soup.
Pour the finished soup into a blender and grind until pureed. Pour back into the pan and bring to a boil.
Serve with a squeeze of lemon juice and garnish with mint leaves and a slice of lemon.

This lentil soup recipe is easy to prepare.

This is a vegetarian dish rich in vegetable protein. If you wish, you can cook it in meat broth.

TURKISH RED LENTIL SOUP PURE

INGREDIENTS:

red lentils – 250 gr.;
potatoes – 100 gr.;
carrots – 50 gr.;
white onion – 50 gr.;
water – 2.5 liters;
tomato paste – 25 gr.;
butter – 5 g;
cumin – 3 gr.;
thyme – 6 gr.;
dry mint – 5 gr.;
salt - to taste.

PREPARATION:

We clean and wash the vegetables. Cut the potatoes and carrots into small cubes, grate the onion on a medium grater.
Wash the lentils under running water until they become transparent.
Place the washed lentils and cooked vegetables into the pan. Fill with cold water only and put on fire.
As soon as the lentil soup boils, turn the heat to medium and cook for about half an hour. During this time, the vegetables should be completely cooked.
As soon as the vegetables are ready, add all the other ingredients to the lentil soup: tomato paste, butter, caraway seeds, thyme and mint. Salt to taste.
Bring the lentil soup to a boil and puree it in a blender.
Reduce the heat to low and continue cooking for another 10 minutes. Turn off the stove and let the lentil soup steep for the same amount of time.

Pour the hot soup into bowls and season with lemon juice if desired. The soup recipe is similar to the previous one, with the only difference that more vegetables are added to it.

TURKISH LENTIL SOUP-PUREE WITH MUSHROOMS

INGREDIENTS:

red lentils (Mistral variety) – 200 gr.;
water – 1 liter;
olive oil – 100 gr.;
white onion – 70 gr.;
carrots – 100 gr.;
champignon mushrooms – 200 gr.;
salt and spices - to taste;
greens - for decoration;
baguette - for making croutons or croutons.

PREPARATION:

Peel the vegetables and chop finely or three on a medium grater.
Pour oil into a frying pan and heat it. As soon as it is warm enough, reduce the heat and add the prepared vegetables to the pan. Simmer over very low heat, covered, stirring occasionally.
In the meantime, prepare the mushrooms for adding. We wash them and cut them into thin slices.
As soon as the vegetables are stewed, the carrots become softer and darken a little, the onions caramelize and also become soft, add mushrooms to them. We continue to simmer until the water that appears from the mushrooms evaporates. After this, simmer for about 10 minutes.
While the vegetables and mushrooms are being prepared, rinse the lentil grains until clean.
Take a thick-walled saucepan or cauldron. Place lentils there, add vegetables and pour in cold water. We send it to the stove.
As soon as our Turkish lentil puree soup has boiled, turn the heat to the lowest setting and cook until tender (15-20 minutes) under a closed lid. The soup should literally drip.
At the end of cooking, add spices and salt to taste. Puree with a blender and simmer for another 5 minutes, stirring occasionally to avoid burning.
While the lentil soup is cooking, you can prepare croutons or croutons. The recipe is very simple. Cut the baguette into small cubes and fry in a drop of olive oil until crispy and golden brown. Croutons are cooked in the oven. You need to place the baguette cubes on a baking sheet and place them in a preheated oven, after sprinkling them with the same olive oil and, if desired, seasoning them with the spices that we use to prepare the soup.

ADVIСE:

This lentil soup recipe is quick and easy to prepare. Lentils, unlike their legume counterparts, cook much faster. But you definitely need to rinse it with clean water - then the taste will be much brighter.
Turkish soup has its own basic recipe. This is Merdzhimek Chorbasy. But if you add your own ingredients to it, such as vegetables, or cook it in meat broth, you will get a Turkish dish with original notes.
The puree soup, the recipe for which calls for cooking without adding potatoes, loses a little in texture. If you add at least one potato to this soup, it will become silky in texture, acquiring a “velvety” flavor.
Recipes for Turkish dishes, in particular soups, recommend the use of spices. They give them an ethnic touch. Always add cumin, saffron, thyme, turmeric - then your dishes will have an oriental flavor.

Lentils are popular and respected in the East. For some reason, Europeans do not attach much importance to it, although it is one of the oldest representatives of the legume culture. The protein content in lentils, especially red ones, is the highest. But it should be remembered that for people who have problems with the gastrointestinal tract, protein consumption is indicated in very small quantities or is contraindicated altogether.

Unfortunately, the popularity of lentils is falling dramatically these days. This plant, which belongs to the legume family, is a small pod containing a couple of seeds.

However, each such seed has many useful qualities.

Vegetarian lentil soup

1 cup lentils (preferably red);
1 yellow bell pepper;
1 carrot;
1 leek stalk;
1 potato tuber;
1.5 liters of water or vegetable broth;
Spices, herbs - to taste.

Wash the cereal and pour boiling water over it (a little). Peel all the vegetables and cut the leeks into rings, carrots on a medium-grater, and larger potatoes. If you have fresh young leeks, do not rush to throw away the green part; it can be washed and used for vegetable broth.

Heat a glass of water (or broth) in a small saucepan, add the green part of the leek, white onion rings, peppers, carrots and potatoes. Simmer covered for at least 15 minutes. Add the cereal to the vegetables, pour in the rest of the broth, remove the onion stalks and simmer over medium heat until the cereal is ready. Season the vegetarian lentil soup with spices, let it brew and serve.

How long to cook lentils in soup - this information is on the package of cereals. But if you don’t already have a pack, then it’s easy to remember: the red one is cooked for no more than 10 minutes, the white one for 15-20 minutes. Everything is very simple and you now know how to cook lentil soup.

Lenten Lentil Soup

Are you fasting or want to lose weight quickly and deliciously? Lenten lentil soup will definitely help you. This dish will diversify your diet, fill you with healthy vitamins and help you withstand the entire prescribed period with honor. So, how to cook lean lentil soup. For 2 servings you will need:

lentils – 0.5 cups;
1 potato;
1 small onion;
1 carrot root;
? zucchini;
some pumpkin;
vegetable broth – 1 liter;
spices, herbs - to taste.

Rinse the cereal and be sure to add a small amount of water - this will significantly reduce the cooking time. Wash and peel the vegetables, cut the pumpkin, zucchini, and onion into small cubes. And grate the carrots with a medium step. It is better to cut the potatoes into slices.

If you don’t yet know how to cook lean lentil soup, then do everything in order:

1) Heat some vegetable broth in a saucepan and add thinly sliced pumpkin;

2) Simmer for at least 15 minutes and add chopped zucchini;

3) Cook for 5-7 minutes and add finely chopped onion to the vegetables (leek is fine);

4) After 3 minutes, add carrots, lentils and add another glass of broth;

5) Cook for 5 minutes, add potato slices and the rest of the broth.

After 10 minutes, season the dish with spices, let it brew under the lid and serve, sprinkled with fresh herbs. Lenten lentil soup is ready!

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Lentil soup is not only a satisfying, but also a very healthy dish that can diversify your daily diet. At the same time, there are so many recipes for this treat that both lovers of hearty meals and fighters for dietary nutrition will find their ideal interpretation.

Lentils have been eaten since time immemorial. It was and remains one of the most popular products in Asian cuisine. At the same time, there are several types of it, each of which gives the dish a special taste and aroma. Red or brown lentils are best for soups.

This plant of the legume family is distinguished by a rich set of useful substances, especially protein, while it does not contain fat at all. If you prepare lentil soup without adding any high-calorie foods, you can easily afford it during a strict diet or fasting. For those who are more after taste rather than figure, you can diversify lentil soup with any type of meat, including smoked meats.

Like all Asian dishes, lentil soup involves a large amount of aromatic spices. Among them are coriander, turmeric, cumin, mint, cumin, a mixture of peppers, bay leaves, etc.

The dish needs to rest before serving. You can decorate the plate with sprigs of dill, coriander or a slice of lemon.

This soup is a popular and widely accepted first course in Asia. Sometimes instead of bulgur (specially ground wheat) they use rice, or ordinary wheat that is familiar to us. It is recommended to season the finished dish with hot pepper. Instead of bones, you can just take a piece of beef.

Ingredients:

1 cup lentils;
1 tbsp. l. tomato paste;
2 beef bones;
½ cup wheat cereal;
1 tbsp. l. butter;
½ tsp. dry mint;
Thyme;
Salt.

Cooking method:

Take 1.5 liters of water into a saucepan, boil and throw the bones into it.
Cook the broth over low heat for 1 hour.
In a separate saucepan, melt a piece of butter.
Chop the onion, place in a saucepan and fry until browned.
Place the tomato paste in a cup and dilute with the broth, pour over the onion.
Bring the pasta to a boil and cook for 3 minutes.
Pour wheat grits and lentils, previously soaked in water, into the pan.
Add the remaining broth, mix the contents of the pan thoroughly and cook for 10 minutes.
Salt the soup, add a little thyme and mint, continue cooking for 35 minutes.
Once ready, let the dish sit for 10-15 minutes.

Interesting from the network

An excellent first course for those on a diet or vegetarian diet. To make the soup even more flavorful, you can boil a few dried mushrooms along with the lentils. The dish turns out to be satisfying, nutritious and low in calories.

Ingredients:

2/3 cup lentils;
200 g potatoes;
1 onion;
1 carrot;
2 cloves of garlic;
2 bay leaves;
150 g champignons;
Salt pepper.

Cooking method:

Peel the potatoes, cut into several pieces and add to the lentils.
Pour 2 liters of water into the pan, bring to a boil and cook for 25 minutes.
Using a blender, puree the contents of the saucepan and boil again.
Cut the onion into half rings and place in a frying pan with vegetable oil.
Slice the mushrooms and add to the onion, fry until all the liquid has evaporated.
Cut the carrots into strips, add to the mushrooms and fry for 2-3 minutes.
Add the fry to the pan with the lentils, salt and pepper and throw in the bay leaves.
Boil the soup for 7 minutes, then let sit for 15 minutes.

A tasty, rich and very “homemade” soup that will please everyone in the household. Brown lentils are best suited for this dish - they will not lose their shape during cooking, which will give the soup a more appetizing look. You don't have to use the lemon at the end, but it will help add an interesting flavor note.

Ingredients:

300 g chicken thighs;
½ cup lentils;
4 potatoes;
1 onion;
2 cloves of garlic;
1 carrot;
3 bay leaves;
½ tsp. turmeric;
½ lemon;
1 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Rinse the lentils thoroughly and place in a saucepan.
Add 2 cups of water and cook for 40 minutes over low heat.
Drain off the remaining liquid.
Place chicken thighs in a separate pan, add 1.5 liters of water and salt.
Bring the broth to a boil and cook for another 30 minutes.
Peel the onions and carrots, chop them in any convenient way and fry them in vegetable oil
Cut the potatoes into cubes, add to the chicken broth and continue cooking for 7 minutes.
Remove chicken pieces from the broth, add onions and carrots to the pan, and boil.
Add bay leaves, turmeric and chopped garlic to the soup and cook for 5 minutes.
Separate the chicken meat from the bones, cut into small pieces and add to the pan.
Add a thin slice of lemon to the finished soup and serve.

Light, nutritious and not at all difficult to prepare soup. It is important to ensure that the lentils do not become too boiled. If necessary, it is better to reduce the cooking time of the soup a little, or add more water initially.

Ingredients:

350 g lentils (red);
1 onion;
3 cloves of garlic;
7 glasses of water;
300 g carrots;
1 tsp. ground coriander;
¼ cup fresh coriander;
1 bell pepper;
1 tsp. cumin;
1 pinch of turmeric;
Green onions;
Salt pepper.

Cooking method:

Pour the lentils into a deep frying pan, cover completely with water and boil.
Chop the onion and garlic and add to the lentils.
Add cumin, ground coriander and turmeric to the pan and stir.
Cut the red pepper into small cubes, grate the carrots and also add to the lentils.
Cook over low heat for 10 minutes, then add finely chopped green onions and fresh coriander.
Add salt and pepper and simmer the soup for another 2-3 minutes.

Using a slow cooker to prepare lentil soup, you can save yourself the hassle of constantly stirring it. In addition to the “Soup” mode, “Stew” is also suitable. It is recommended to serve the dish with crackers or croutons and season with sour cream.

Ingredients:

500 g smoked ribs;
1 cup lentils;
1 onion;
2 potatoes;
1 bell pepper;
1 carrot;
1 tbsp. l. flour;
1 tbsp. l. tomato paste;
2 bay leaves;
2 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Chop the ribs into portions and place in a multicooker saucepan.
Pre-soak the lentils in cold water overnight and add to the meat.
Cut the onion, carrots and bell pepper into small pieces, fry in vegetable oil for 10 minutes.
Add tomato paste and flour to the vegetables and stir.
Place the resulting mixture in a slow cooker, season with salt, pepper and add bay leaf.
Pour 2.5-3 liters of water into the multicooker saucepan.
Cook in “Soup” mode for 3 hours.

Now you know how to cook lentil soup according to a recipe with a photo. Bon appetit!

Lentil soup is a tasty and satisfying dish, a little unusual for our cuisine. Thanks to its nutritional properties and aromatic spices, it has gathered many admirers around the world. To figure out how to cook lentil soup and please your loved ones with an unusual dinner, you need to remember a few simple rules for preparing it:
Before preparing the soup, lentils must be soaked in cold water for several hours;

To prevent the lentils from burning, you need to constantly stir the soup throughout cooking;

To prevent the soup from acquiring an unpleasant tint, it is better to drain the broth that remains after cooking the lentils;

For a golden color, you can add turmeric to the soup;

Lentils need to be cooked for 40 to 60 minutes, depending on the variety;

Before cooking, lentils must be washed. To do this, you need to use only a very fine sieve, through which the grains themselves will not leak.

How long to cook lentils in soup will depend on its type, but what is typical is that when boiling the seeds, all the beneficial properties are retained in large quantities. The warming properties of these legumes are highly valued by Chinese medicine, so it is recommended to everyone as a main dish, especially in the cold season. And the peoples of Minor and Central Asia, where this seed comes from, were the first to tell the world how to make lentil soup.

Getting to know it, one cannot help but note its variety of colors, which allows you to prepare all kinds of dishes.

Brown. This variety is very popular in America, where a spice-rich vegetarian lentil soup with vegetables is often prepared.
Red. The fast-cooking variety allows you to save time in the kitchen; as a result, you can enjoy the dish in just 15 minutes. When the seeds are digested, a tasty porridge is obtained.
Black. This variety is also called “beluga” for the small round size of the seeds. As a contrast, this seed looks good in salads.
Green. French Puy lentils are the most aromatic of their relatives. The cooking time is compensated by its bright spicy aroma and ability to hold its shape in all dishes.

Simple and delicious lentil soup recipes are popular all over the world. After all, they allow you to get maximum benefits for the body with a minimum of physical costs.

And regularly including first courses of these legumes in your diet will saturate the body with microelements, help with housing and communal services diseases, and satisfy any gourmet with its exquisite simplicity.

Red color in oriental puree soups

Asia, as the birthplace of lentils, is very rich in recipes for first courses made from these seeds. But all varieties of oriental soups have one thing in common - most often they are prepared as creamy lentil soup with the addition of various herbs and spices. This look gives dishes a rich brightness and a delicious aroma.

Country soup from Turkey

Bean seeds in first dishes are very common among Turks. The proposed recipe for lentil cream soup is often prepared in rural areas of the country. It is a classic, often served for both lunch and dinner.

Required ingredients:

lentils (red) - 1 cup;
broth - 6 glasses;
onion - 1 pc.;
carrots - 1 pc.;
butter - 1 spoon;
salt, pepper, cumin - to taste.

How to cook:

For a rich and flavorful soup, you need to do some advance preparation. It is better to cook chicken broth the day before. And beans need to be soaked for at least 12 hours.

Cook the vegetables first. Peel the onions and carrots and chop them finely. In a deep frying pan, sauté them in vegetable oil until softened. There is no need to brown the vegetables; it is enough for the onions to simply become transparent.

Drain the water from the lentils and add the seeds to the pan. Salt and season with spices. Pour in broth (½-¾ of the total volume), cook over low heat until the seeds are completely soft.

Grind the soup with a blender, making it a homogeneous smooth mass. If necessary, add salt and pepper. Dilute the thick mass with the remaining broth, season with a full spoon of high-quality butter. Stir the soup thoroughly and pour into bowls.

You can sprinkle red pepper on top of the dish. Serve warming and comforting Turkish lentil soup with either a wedge of lemon or a piece of crusty bread.

Vegetarian Indian soup - Masurdal

The famous recipe for red lentil soup, being the food of the poor in India, has become widespread far beyond the country's borders.

Sweet and sour stew made with coconut milk, tomatoes and a lot of spices is loved by vegetarians all over the world and is the basis of dietary dishes.

Required ingredients:

lentils (red) - 1 cup;
onion - 1 pc.;
tomatoes (canned) - 400 gr;
vegetable broth - 500 ml;
coconut milk - 200 ml;
ginger - 1 piece;
garlic - 2-3 cloves;
turmeric - ½ teaspoon;
garam masala - ½ teaspoon;
ground chili pepper - ½ teaspoon;
zira - 1 teaspoon;
lemon juice - 2 tbsp. spoons;
salt, pepper - to taste.

How to cook:

Cook Dal in a deep bowl. Grind the garlic cloves with a small head of onion. Quickly fry them in olive oil. Season everything with spices and continue frying for another 1-2 minutes.

Rinse the lentils with running water. Cut the tomatoes into pieces. Pour vegetable broth, coconut milk, and a little lemon juice into the transparent onion. Add bean seeds, tomatoes, and ginger root.

Bring the soup to a boil and add salt and black pepper. Turn the heat down to low and continue cooking until the beans are soft, but at least 20 minutes.

Lentils as a crop have been known since prehistoric times. It was prepared by the ancient Greeks and Romans. These beans are common on almost all continents - they are eaten in America and India, in European and eastern countries. Lentils are used to prepare salads, appetizers, cutlets, purees, stews, and, of course, soups. Beans are rich in micronutrients, contain soluble fiber, but are especially rich in folic acid, magnesium, potassium and iron. To better absorb iron, lentils are cooked with foods rich in vitamin C - herbs, tomatoes, red peppers.

According to experts in Chinese medicine, lentils are a warming food, especially if they are cooked with herbs and spices, then their warming properties are enhanced. Therefore, lentil soup is ideal for the winter diet, especially for those people who live in the northern regions.

Lentil soup - food preparation

There are many varieties of lentils, but the most famous are brown, red, green, and Beluga. The quickest to prepare is red, it becomes soft after 15 minutes of cooking, there is no need to pre-soak it. But if green or brown lentils are used for soup, it is better to soak them to reduce cooking time. Soak the beans for three hours, but if time permits, it is better to leave them overnight. The water in which the lentils were soaked is poured out, the beans are washed and then added to the soup.

Lentil soup - the best recipes

Recipe 1: Lentil soup with sausages

The recipe is borrowed from German cuisine. In the original, German sausages are used for the soup, but it turns out very tasty with domestically produced smoked sausages. Try it, the soup doesn’t take long to cook, but the taste is amazing.

Ingredients: 4 sausages, 250g lentils, wheat flour - 1 tbsp, 1 onion and 2 carrots, 1 tsp. vinegar (6-9%), mild mustard - 1 tbsp, bay leaf - 1-2 pcs., vegetable oil, 200g sour cream, salt, pepper, parsley - a small bunch.

Cooking method

Soak the lentils overnight. Peel the carrots and onions, chop and sauté in oil, adding parsley. Add a spoonful of flour, fry it and add water (1.5 l). Add the lentils and, bringing to a boil, cook over low heat until the beans are cooked (with the lid closed). Once the lentils are soft, add sour cream, bay leaf, vinegar, salt, mustard, pepper and sausages with parsley to the soup. Let simmer for ten minutes.

Recipe 2: Lentil soup with sorrel

We can say that this is a lentil analogue of green borscht. Despite the simple ingredients, the soup turns out very tasty. It can be prepared with any meat - chicken breasts, pork ribs, beef brisket. If you can't find fresh sorrel, use frozen or canned sorrel. Yes, so that the color of the ingredients harmonizes, it is better to take green lentils. Product consumption is indicated for 1.5 liters of water. You can cook without potatoes at all, then the amount of lentils needs to be increased by two tablespoons.

Ingredients: 0.3 kg of meat, 2 potatoes, lentils - 3 tbsp, 1 onion, salt, sour cream, a bunch of sorrel, 1 egg, crackers.

Cooking method

Boil water, add lentils and add meat, cut into pieces and cook until soft. Then add finely chopped onions and diced potatoes. After 15 minutes, add chopped sorrel and salt. Mix the egg with a couple of tablespoons of cooled broth from the pan and pour into the soup, stirring constantly with a spoon so that the egg is evenly distributed throughout the pan. Serve lentil and sorrel soup with sour cream and sprinkle with croutons on top.

Recipe 3: Lentil soup

Why not make lentil soup on a frosty winter evening? It will quickly satisfy your hunger, warm up your blood, and the vegetable ingredients will delight you with bright colors. An interesting combination of products: pumpkin gives the dish a slight sweetness, tomatoes - a sour taste, chili pepper - a spicy spiciness, and all together create an overall bouquet with amazing taste. Some gourmets add a slice of lemon to the plate, claiming that this improves the taste of lentil soup. Try it, you might like it too.

Ingredients 600g lentils, 0.5kg smoked pork ribs, 0.5kg tomatoes in their own juice, 2 carrots, 1 medium-sized zucchini, 1 large onion, 0.4kg pumpkin, 3 cloves garlic, salt, vegetable oil, a pinch of coriander, black pepper and burning red.

Cooking method

Wash and peel all vegetables. Then chop: garlic and onion finely, carrots, pumpkin and zucchini into small strips.

Heat the oil, fry the onions and carrots in it for five minutes, then add the zucchini, garlic and pumpkin, simmer for another five minutes.

Cut the ribs into pieces, fry in a frying pan without oil for three minutes and transfer to a saucepan. Add lentils to this and pour one and a half liters of boiling water (boiling water). Once it boils, skim off the foam, reduce heat and simmer for 20 minutes.

Chop the tomatoes - mash with a fork, and transfer the entire tomato mass into a saucepan, add the fried vegetables, add salt to the soup, bring to a boil, turning up the heat. Sprinkle with pepper and coriander, and, reducing the heat, let simmer for five minutes. Turn off the stove and let the soup steep for ten minutes. Serve with greens.

Recipe 4: Spicy Lentil Soup with Olives

Despite the fact that the soup is cooked without meat, it has a rich taste and a pleasant, velvety consistency. This is half puree soup, because... potatoes and part of the lentils are crushed in a blender. If you want to add something new to your soup, try replacing the potatoes with cauliflower. It turns out amazing! The consistency is still velvety, and the taste is a little more delicate. You can use green or red lentils, this does not affect the taste, but red is closer in color. If you are cooking with green beans, soak them overnight first.

Ingredients: water - 2.5 l, ½ cup lentils, 4-5 medium-sized potatoes, 3 large tomatoes - fresh or in their own juice (you can replace 2 tablespoons of tomato paste), a couple of medium carrots and celery stalks, greens - fresh or dried, salt, pepper, a large pinch of spices: cumin, ginger, turmeric, 100-150g pitted olives.

Cooking method

Pour water over peeled potatoes and cook until soft. Crush directly in the pan with a masher or immersion blender.

While the potatoes are boiling, prepare the frying. Chop greens and celery into small pieces, grate carrots. Sauté carrots in oil until soft, sprinkle with spices. Add the greens with celery, simmer a little and add chopped tomatoes or tomato paste, diluting it with a couple of tablespoons of water. Be careful not to burn.

Place two-thirds of the total amount of lentils in a saucepan with potatoes, add frying and boil for about fifteen minutes until the beans become soft. As soon as they soften, place the immersion blender into the soup again and grind the mixture to a puree.

Add the remaining third of the lentils, olives, and salt to the soup and cook until tender for about ten to fifteen minutes. Serve sprinkled with herbs.