Spicy cream of lentil soup. Lean lentil soup puree. How to properly cook lentils

"Merjimek Chorbasy" ( Mercimek corbasI) literally translates as "lentil soup". This is an exceptionally tasty and nutritious dish that will appeal to many, and will perfectly warm you on cold days. Merdzhimek Chorbasy, as a rule, is cooked from red lentils, because. green does not give such a rich taste and color.

Ingredients

red lentils 200 g
water 1 liter
onion 1 PC.
carrot 1 PC.
butter 100 g
dried mint 1 st. a spoon
Red pepper 1 teaspoon
lemon juice 4 tbsp. spoons
salt

Cooking

Peel onions and carrots and finely chop.

Melt the butter in a saucepan.

Add finely chopped onions and carrots to the oil, and fry for about 5 minutes until soft.

Now let's deal with lentils. When I first decided to cook this soup, I was faced with the fact that in Russian stores (perhaps in other countries somehow differently) I found two different types of red lentils. The first red lentil that we sell is quite large and rather brown in color, the second is smaller and orange in color. So, for this soup, we need exactly orange, because. it is smaller, peeled, and therefore cooks faster; in general, this type is better suited specifically for mashed soups. If you can't find orange "red" lentils, you can use brown lentils, only they will need to be cooked for much longer (or pre-soaked) and the color of the soup will not be as bright, more of a gray color.

Rinse the lentils thoroughly several times until the water runs clear.

Add lentils to onions with carrots.

Pour the lentils with 1 liter of cold water.

Cook the soup for 15 minutes after boiling water over low heat with the lid closed.

When the lentils become soft, salt the soup, add dried mint and red pepper. Stir and cook for about 1 more minute.

Now grind the soup in a blender. I have a blender with a plastic bowl, so I let the soup cool slightly before puréing it (I don't know how the plastic will behave if you pour boiling soup into it). If you have an immersion blender with a metal attachment, you may be able to blend the soup right away without cooling it down (check your blender manual, though).

Pour the soup into bowls, add 1 tablespoon of lemon juice to each bowl. You can serve soup with crackers. Delicious Turkish lentil soup puree Merdzhimek Chorbasy ready. Enjoy your meal!

Some say that they do not like lentil porridge and all dishes containing this product. Most likely, they simply did not try properly prepared dishes from it, the recipes of which are many. One of the healthiest dishes is lentil soups, and the recipes for the most delicious of them are described below.

Nutritious meals are recommended for adults and children to eat, because they are nutritious and very healthy. To make the dish tasty, strictly follow the cooking technology, because this product is quite picky and, if cooked incorrectly, can really lose its taste.

Turkish lentil soup

This dish belongs to the national Turkish cuisine. Turkish mashed soup is characterized by the presence of an abundant amount of spices that make it fragrant and fragrant.

Components:

Red lentils - a glass;
Onion - 1 pc.;
Water (or broth) - 1.5 l;
Rice - 2 tbsp. l.;
Tomatoes - 2 pcs.;
Vegetable oil;
Crackers;
Mint, salt, cumin, black pepper;
Lemon juice.

How to prepare Red Lentil Soup:

Rinse lentils well with rice. We clean the onion, finely chop. We wash, peel and chop the tomatoes into small slices. Pour a little oil into the pan, in which we will pass the onion. When it has a golden crust, add tomatoes to it and simmer.

Now we add to these components both cereals that we need to prepare the dish, fry them together with vegetables for about 5 minutes. Then add broth (or water) to the pan, cook on a not very intense fire for about half an hour. We focus on cereals - when they are brought to readiness, we remove the pan from the stove.

We grind all the components with a blender, after which we return the mixture to the fire and let it boil. To soup-puree made from Turkish lentils, add seasonings, lemon juice.

Immediately before serving, put crackers in the dish. If you like a savory taste, roast coarse red peppers in butter and add this mixture to the dish.

green lentil soup

For cooking, you need a flat green cereal. This recipe differs from the previous one in that the dish will turn out to be more saturated due to the content of chicken meat in it.

Components:

Onions - 2 pcs.;
Green lentils - 0.5 kg;
Chicken - 1 pc.;
Lemon - half;
Potatoes - 3 pcs.;
Spices;
Vegetable oil;
Carrots - 2 pcs.

Cooking like this:

Pour 2 liters of water into the pan, let it boil, pre-salting. To prepare green lentil soup puree, you need to rinse it thoroughly, and then pour it into a boiling liquid. Boil the cereal for about 40 minutes.

Peel the skin from the washed potatoes, cut into slices. For a quarter of an hour, cook it with cereals. Carrots are washed, peeled, cut into large slices, and then sent to a blender for grinding. Chop the chicken into small cubes.

After washing, chop the onion, send it to the pan for frying, and after a few minutes add chicken and carrots to it. We fry the ingredients, not forgetting to mix them periodically, and when they reach readiness, we transfer them to a pan with cereals. After stirring the ingredients, we look to see if the dish is too thick. Add more water if necessary.

Let the dish boil for 5 minutes, and then grind the mixture with a blender. Add spices, decorate the dish with lemon and serve.

lentil soup in a slow cooker

For cooking, you will need a little food and time, and the result of your labors will have excellent taste.

To prepare soup puree from healthy and tasty lentils in a slow cooker, we will need the following products:

Adjika;
Onions - 2 pcs.;
Spices to taste;
Lentils - 0.4 kg;
Garlic - 3 teeth;
Vegetable oil.

Cooking:

For food, you can choose any kind of cereal, but red is cooked faster, so to save time, you should use it.

Soak the cereal for about half an hour using cold water.

Onions and carrots chopped for food are sent for frying in a slow cooker by selecting the appropriate device mode.

Add spices to taste, grind the dish in a blender, decorate with herbs and croutons or croutons before serving.

creamy lentil soup

This dish will fill the entire apartment with aroma, causing appetite. You can eat soup-puree made from lentils with cream at any time of the day.

Components:

Chicken broth - 2 l;
Lentils - 200 g;
Celery - to taste;
Carrots - 2 medium-sized;
Cream - 100 ml;
Butter - 40 g;
Garlic - 2 teeth;
Bulgarian pepper - 2 pcs.;
Caraway;
Cheese - 50 g;
Onions - 2 pcs.;
Greens;
Spices.

How to cook:

Soak the cereal in water for about half an hour. For soup-puree with cream, cut the onion into half rings, carrots into cubes or strips, pepper into cubes, celery into slices. Chop the garlic and, together with other vegetables and cumin, send to fry in a pan. Add spices, if necessary - bay leaf.

Drain the water from the cereal, add the fried vegetables with seasonings to it, add the broth and simmer all the ingredients for about a third of an hour. Select a few tablespoons of finished lentils - we will decorate each serving of food with it when serving.

Europeans undeservedly pay little attention to the oldest representative of the legume family - lentils. Unlike oriental cuisine, where its benefits and taste are appreciated, this product has become the basis for many delicious dishes, such as mashed soups.

traditional recipe

Ingredients	Quantity
drinking water -	1000 ml
lentils -	250 g
onion -	100 g
carrots -	120 g
tomato paste -	30 g
vegetable oil -	30 ml
ripe tomatoes -	150 g
garlic -	12 g
curry powder -	5 g
salt -	taste
Time for preparing: 60 minutes	Calories per 100 grams: 72 kcal

This first course does not contain any animal fats, however, those who have refreshed themselves with such a soup will not feel hungry soon. This happens due to the high content of vegetable protein and fiber, which has an additional beneficial effect on the functioning of the intestines and a slender figure.

Step by step preparation:

Turkish Lentil Soup

"Merjimek Chorbasy" is a visiting card of Turkish cuisine. This name hides a delicious and nutritious red lentil soup that can warm you up in the cold season. Why is this dish made with red lentils? The answer is simple: it cooks faster and gives a more beautiful rich color.

The proportions of the required products will be as follows:

1000 ml filtered water;
200 g red lentils;
120 g of onions;
120 g carrots;
100 g butter;
13 g dried mint;
4 g red ground pepper;
60 ml fresh lemon juice;
salt to taste.

Since red lentils cook quickly enough, it will take no more than 40-50 minutes to prepare the soup.

The calorie content of the finished dish will be 89.1 kcal per 100 g.

Sequencing:

It is better to cook soup in a saucepan with thick walls. First you need to melt the butter in it and fry finely chopped vegetables (onions and carrots). You don’t need to achieve a caramel color, the vegetables should just become soft;
Put washed lentils several times into a saucepan with soft onions and carrots, pour everything with water and cook for fifteen minutes after boiling water under the lid;
When the lentils become soft, add dried mint, ground pepper to the pan, salt everything to taste and cook for another one or two minutes;
Now it remains only to smash the finished soup into a puree. During serving, add a little lemon juice to each bowl of soup, which will add freshness to the dish. You can decorate the dish with a sprig of fresh mint.

Turkish Lentil Soup with Mushrooms

This version of lentil soup can add variety to the lenten menu, since only plant products are used during its preparation. You can take absolutely any mushrooms (champignons, porcini or oyster mushrooms). They can be either fresh or frozen.

What you need to make this soup:

1000 ml of water;
200 g of red lentils of the Mistral variety;
200 g of champignons;
100 ml of olive oil;
100 g carrots;
70 g of white onion;
salt, spices and herbs to taste.

This dish of Turkish cuisine is prepared simply and relatively quickly, after 40 minutes it will be possible to pour a treat with a mushroom flavor onto plates.

Calorie content (or energy value), calculated per 100 g, will be 99.7 kcal.

Progress:

In a pan, heat the olive oil and fry in it until soft, first finely chopped onion and grated carrots on a medium grater, and then chopped champignons. Each frying step will take approximately five minutes;
After that, to the ingredients languishing in a saucepan, put the washed lentils, pour in water and cook, covered with a lid. A quarter of an hour after boiling water, the lentils will be ready;
Add spices and salt to the almost ready soup, let it boil for another minute. After that, cool a little and puree. Serve garnished with a sprig of fresh herbs or a few beautiful slices of fried champignons.

Creamy Lentil Soup

Children often refuse to eat the traditional Turkish lentil soup, even if garlic is removed from its composition. But when you add a product such as cream, the dish acquires a delicate texture and taste that will appeal to even the most fastidious kids and adults.

For a gentle puree with cream you will need:

1000 ml of drinking water;
300 g red lentils;
150 ml cream with a fat content of 15%;
100 g carrots;
100 g turnip onion;
35 ml of vegetable oil;
salt and spices to taste.

The duration of all stages of preparation is 40-60 minutes.

How to cook:

Rinse the legumes thoroughly, pour cold water over it and leave it like that for the preparation of the vegetable fry;
Saute chopped onion and grated carrots in hot oil. Vegetables should become soft;
Drain the water in which the lentils were soaked, and put them in a saucepan along with onions and carrots. Pour the products with a prescription amount of water, add spices and salt;
Then put on fire and cook until the beans are soft. After that, puree the contents of the pan using an immersion blender;
Pour the finished puree back into the pan, add the cream, stir and bring to a boil. Soup can be served.

Cooking in a multicooker

In the slow cooker, you can cook puree soup according to any of the recipes already given above, using the appropriate programs (“Frying” and “Stew / Soup”). But you can diversify the traditional Turkish recipe a little by adding more vegetables (potatoes and zucchini).

The list of products for vegetable puree soup with lentils in a slow cooker:

600 ml beef broth;
1 multi-glass of red lentils;
200 g of potato tubers;
200 g of young zucchini;
100 g of onion;
100 g carrots;
6 g of garlic;
salt and seasonings to taste.

Cooking this dish in an electric pot will take a little more than half an hour.

The energy value of the soup is 85.0 kcal / 100 g.

Cooking method:

The peculiarity of this recipe is that carrots and onions will not be pre-fried in oil, so all vegetables must be washed, if necessary, peeled (onions, potatoes and zucchini), and then cut into small pieces;
Transfer the prepared chopped vegetables to a multi-pan, send well-washed lentils there. Pour all the meat broth so that it completely covers all the ingredients. Salt and pepper;
Cook the dish using the "Baking" mode for 30 minutes. Puree the finished soup and serve with herbs, sour cream and crispy croutons.

Lentil cream soup with smoked ribs

Lentils belong to the legume family, like peas, so it is not surprising that, along with pea soup with smoked meats, lentil soup-puree with smoked ribs appeared. By the way, according to the same recipe, you can also prepare ordinary lentil soup, but then all the ingredients need to be cut into neat, beautiful and even pieces.

Products that will be needed for cooking:

2000 ml of water;
well-washed lentils;
600 g smoked pork ribs;
250 g red lentils;
200 g potatoes;
100 g of onions;
100 g carrots;
100 g of red sweet pepper;
12 g of garlic;
3 bay leaves;
3 peas of allspice;
salt and other spices to taste.

Cooking time - 1 hour 20 minutes.

Calorie soup with smoked meats - 68.3 kcal per 100 g.

The sequence of culinary processes:

Place the well-washed beans in a saucepan and cover with water. There also put a whole peeled onion, allspice peas and bay leaves. Next, cook the lentils over low heat for a little less than one hour;
The remaining vegetables (potatoes, carrots, garlic and sweet peppers) must be peeled, washed and cut. The pieces can be quite large, since the mass will subsequently be pureed;
Smoked pork ribs must be cut into bones;
After the lentils are well boiled, send the chopped vegetables and smoked meats to the pan. Now the soup should be cooked until all the ingredients are soft;
Then you should remove the onion, lavrushka and peppercorns from the soup. We throw them away, and take out the pork ribs on a separate plate. Puree the rest of the contents of the pan with a food processor or blender;
Return the resulting puree to the pan, put the pork ribs in it, add salt and spices. Let it boil for five minutes and you can serve it to the table.

vegetarian lentil soup recipe

Lentils are loved by vegetarians for their nutritional benefits. After all, it can easily replace meat for a person. This product is often used to prepare various soups, for example, with spinach, cauliflower with canned tomatoes and others.

For the lentil and cauliflower puree soup, you need to take:

1700 ml water or vegetable stock
200 g red lentils;
300 g of cauliflower;
200 g ripe tomatoes;
100 g of onions;
100 g carrots;
50 ml of vegetable oil;
salt, pepper and dill to taste.

Vegetarian puree soup will be ready in 40 minutes.

The number of calories in one hundred grams of the finished first course will be 72.3 kilocalories.

Cooking steps:

Shredded onions and carrots lightly (until soft) fry. Then pour the vegetables with boiling water or vegetable broth;
Boil washed lentils in water with vegetables for 20 minutes. Pour the cauliflower inflorescence with hot salted water and leave for five minutes. Then disassemble into smaller inflorescences and add to the pan with lentils;
Scald the tomatoes with boiling water and remove the skin from them, then cut them into cubes and add to the rest of the ingredients. Boil the soup, salting and adding spices, until all ingredients are fully cooked;
Grind the finished dish in mashed potatoes and serve, garnishing with chopped dill or one of its sprigs.

To make the taste of lentil soup much brighter and richer, beans must be thoroughly washed in cold water.

There are different types of lentils, but red lentils are suitable for puree soups, as they cook faster and have a more suitable structure.

You can make the soup more tender and silky by adding one or two potato tubers to it. The dish will not lose anything in its taste, but will get a "velvet" texture.

Oriental dishes are impossible without spices. The taste of lentils is favorably emphasized and complemented by turmeric, saffron, cumin and thyme.

Lentils have been cooked since ancient times. True, then it was used more as a medicine. And now it is widely used in the preparation of various dishes, in particular soups. There are several types of this product, but for the preparation of first courses, red lentils are more often used, since they boil faster.

Among soups, cream is mostly prepared - soups or so-called puree soups, this is when all the ingredients are brought to readiness, and then rubbed through a sieve or whipped with a blender until smooth, with the addition of broth or cream.

In general, lentils are cooked in proportions of 1:3 with water, but to make soup - mashed potatoes, more liquid is needed, it is better for a poet to take 5 parts of water for 1 part of lentils.

Soup is prepared - puree more often with vegetables. They are popular among vegetarians, healthy eaters, people who fast. Mushrooms, meat, smoked meats, fish, various herbs, spinach, herbs and hot spices are also added.

Below I want to provide excellent recipes for making creamy lentil soups.

How to make lentil puree soup - 15 varieties

The bright, fragrant and delicate taste of this soup will delight your taste buds.

Ingredients:

Lentils - 1 cup.
Leek -1 pc.
Carrot -1 pc.
Butter - 1 tbsp.
Chili pepper - 1 pc.
Ginger - 20 gr.
Chicken breast - 1 pc.
Salt, pepper, bay leaf.

Cooking:

Cover the lentils with water and cook for 5 minutes. Carrot and leek (white part) cut into rings and fry in butter. Add chili pepper. Send the fried vegetables to the soup. Finely chop the ginger and add to the soup. Then add salt, pepper, bay leaf. Cook for a few more minutes. Puree the soup with an immersion blender. Grate the chicken fillet with spices and fry in a pan until tender. Pour soup into a plate for the first course, put beautiful pieces of fried chicken on top. Enjoy your meal.

Turkish Lentil Soup

The peculiarity of this soup is the addition of mint. It will give the dish a magical taste and aroma.

Ingredients:

Red lentils - 1.5 tbsp.
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Butter - 1 tbsp.
Vegetable oil - 1 tbsp.
Salt, pepper - to taste.
Dried mint - 1 tbsp.

Cooking:

Rinse the lentils well under running water, and put to boil. Cook for 30 minutes. Peel, wash and chop vegetables. After the lentils are boiled, add the vegetables. Cook until vegetables are fully cooked. Next, beat the soup with a blender until smooth. Add butter and vegetable oil, and spices to taste. Sprinkle the soup with dried mint. Bring to a boil and remove from heat.

Delicate and healthy soup, a wonderful dinner for the whole family.

Ingredients:

Pumpkin pulp - 600 gr.
Lentils - 150 gr.
Onion - 1 pc.
Carrot - 1 pc.
Cream - 100 ml.
Salt, a mixture of peppers - to taste.
Pumpkin seeds - 50 gr.

Cooking:

The first step is to put the lentils to boil. Saute carrots, onions and pumpkin in a pan with vegetable oil. Then add the vegetables to the lentils. Cook until ready. Then beat with a submersible blender, add cream and spices. Boil. Serve garnished with pumpkin seeds.

Fragrant and rich soup for real gourmets.

Ingredients:

Red lentils - 1 tbsp.
White mushrooms (fresh) - 100g.
Duck breast - 1 pc.
Onion - 2 pcs.
Chicken broth - 1 l.
Olive oil - 30 ml.
Salt, pepper - to taste.
Tomato paste - 1 tbsp.
Ground paprika - 1 tsp
Cream - 50 ml.
Rosemary - 1 sprig.

Cooking:

Finely chop the onion and fry it in olive oil in a saucepan, add the washed lentils, rosemary, salt, ground black pepper and tomato paste. Fry for a few more minutes. Then add the broth and cook until the lentils are cooked. Fry the duck breast in a pan, with the addition of spices, until tender.

In order for the duck to fry well and quickly, make small cuts on its fatty part and cook it with your own fat.

Fry the mushrooms in olive oil, with spicy spices, until fully cooked, then stew for several minutes in cream. Pass the finished soup through a sieve. Pour into a beautiful plate, put thin slices of duck breast on top and add pieces of porcini mushrooms.

Rich, flavorful and delicious lunch

Ingredients:

Pork ribs (smoked) - 500 gr.
Lentils - 350 gr.
Potato - 1 pc.
Onion - 1 pc.
Carrot - 1 pc.
Bulgarian pepper - 1 pc.
Garlic - 3 cloves.
Vegetable oil - 3 tbsp.
Salt, pepper, bay leaf - to taste.

Cooking:

Rinse the lentils, throw them into a saucepan, add a whole onion, bay fox, peppercorns, pour water and boil. Add chopped potatoes, peppers, garlic and carrots. The ribs are also sent to the soup after cutting them. Boil soup until tender, season with salt and pepper. Then take out the ribs, grind the contents of the pan with an immersion blender to a puree consistency. Pour into bowls, add ribs on top.

Cream - lentil soup with vegetables

Delicate and light soup for lovers of a healthy diet.

Ingredients:

Red lentils - 1 cup.
Bulgarian pepper - 2 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Fresh tomato - 2 pcs.
Garlic - 2 cloves.
Ground paprika - 1 tbsp.
Salt, pepper - to taste.
Greens - 1 bunch.

Cooking:

Soak the lentils in cold water for several hours. Then rinse well. Pour 2 liters of water into the pan and send to the stove. Meanwhile, peel and chop all vegetables. Scald the tomatoes, remove the skin, and then chop. Throw peppers, onions, carrots into boiling water and cook for 20 minutes.

Then add lentils and cook until done. Then add paprika and tomatoes. Mix everything and cook for about 5 minutes more. Then add the crushed garlic and puree the soup with a blender. Season to taste with salt and pepper. Bring to a boil and remove from heat. Garnish with fresh herbs when serving.

Cream soup with lentils and mushrooms

Rich mushroom flavor will not leave you indifferent at the dinner table.

Ingredients:

Green lentils - 200 gr.
Champignons - 200 gr.
Leek - 1 pc.
Cream - 100 gr.
Salt, pepper - to taste.

Cooking:

Rinse the lentils and boil until tender. Fry mushrooms with leek in vegetable oil. Combine mushrooms with onions and lentils with your broth, and beat in a blender until smooth. Add cream and season with spices to taste. Serve with croutons.

Delicious, nutritious and vitamin-rich soup.

Ingredients:

Vegetable broth - 1.5 l.
Lentils - 250 gr.
Celery (stalk) - 2 pcs.
Onion - 1 pc.
Garlic - 2 cloves.
Carrots - 2 pcs.
Spinach - 300 gr.
Bacon - 100 gr.
Olive oil - 20 gr.
Salt - to taste.

Cooking:

Send lentils to vegetable broth and cook for 15 minutes. Grind celery, carrots, onions, garlic and send to sauté in a pan with the addition of vegetable oil. Separately, in another pan with water, simmer the spinach for 5 minutes in salted water.

Cook spinach for no more than 5 minutes, otherwise it will lose its bright color.

Strain the cooked lentils, set aside the broth. Send lentils, spinach, vegetables and half of the broth to a blender. Beat until smooth. If the consistency is too thick, add more broth. Bring cream soup to a boil. Separately fry thin slices of bacon. Pour the soup into a beautiful bowl, put a piece of fried bacon and add a few drops of olive oil. Enjoy your meal.

Ingredients:

Lentils - 1 cup.
Peanuts - 50 gr.
Onion - 1 pc.
Smoked brisket - 300 gr.
Chili pepper - 1 pod.
Garlic - 3 cloves.
Greens - 1 bunch.
Vegetable oil - 2 tbsp.
Soy sauce - 3 tbsp.

Cooking:

Cut the smoked brisket and fry with onions in a saucepan, pour over soy sauce and add finely chopped chili peppers. Pour the lentils, pour water and put to boil. Cook until tender, add crushed garlic and spices to taste for 5 minutes. Grind peanuts and dry in a pan. Pour the soup into a bowl and garnish with roasted peanuts and fresh herbs.

Lentil soup - puree

An excellent and nutritious lunch for all who keep the fast.

Ingredients:

Lentils - 1.5 tbsp.
Fresh tomato - 2 pcs.
Sweet red pepper - 1 pc.
Green onions - 20 gr.
Greens - 2 branches.
Oregano - 1 tsp
Salt, pepper - to taste.

Cooking:

Rinse the lentils until the water runs clear. And send it to the pot to cook. Scald tomatoes with boiling water, peel and cut into pieces. Remove seeds from peppers and cut into pieces too. Simmer vegetables seasoned with oregano in a saucepan for 5 minutes.

Then pour them to the lentils, season with salt, pepper, simmer together for a few minutes. Beat the whole mass with a blender until a homogeneous consistency. Boil. Remove from heat and add fresh herbs.

A simple recipe for a dietary, lean and hearty dish

Ingredients:

Onion - 1 pc.
Carrot - 1 pc.
Red lentils - 200 gr.
Olive oil - 2 tablespoons
Lemon juice - 4 tablespoons
Red pepper - on the tip of a knife.
Paprika - 1 tsp
Dry mint - 1 tsp
Salt - to taste.
Water - 1 liter.

Cooking:

In a saucepan or in a slow cooker, heat the oil, fry the carrots and onions in it. Rinse the lentils well under running water. Add it to the pot with vegetables and cover with water. Cook until ready. Then place the soup in a blender and blend. Add spices, paprika and mint and bring to a boil. Then pour in lemon juice and serve with sour cream and herbs.

Soup - puree from lentils

Healthy, tasty and quick to prepare.

Ingredients:

Lentils - 200 gr.
Sweet pepper - 2 pcs.
Fresh tomatoes - 2 pcs.
Carrot - 2 pcs.
Onion -1 pc.
Garlic - 2 cloves.
Classic yogurt - 4 tablespoons
Dry basil - 0.5 tsp
Salt, pepper - to taste.
Water - 1.5 liters.
Fresh greens.

Cooking:

Wash, peel and cut all vegetables. First, scald the tomatoes, remove the skin, and then chop. Place a pot of water on the stove, bring to a boil. Throw all vegetables into boiling water. Cook over medium heat for 20 minutes. Then add washed lentils and cook until tender. Add garlic, basil and spices to taste. Cook until the lentils are soft. Remove from heat, beat the soup with a blender. Pour into serving bowls. Decorate with greenery. Serve with yogurt and crackers.

Original soup for a variety of diet.

Ingredients:

Cauliflower - 1 head.
Onion - 1 pc.
Carrot - 1 pc.
Saffron - 0.5 tsp
Salt, pepper - to taste.
Lentils - 200 gr.
Dill - 1 bunch.
Garlic - 3 cloves.
Olive oil - 2 tbsp.
Pumpkin seeds - 2 tablespoons

Cooking:

Rinse green or brown lentils thoroughly, boil, drain and set aside. Boil cauliflower, carrots and onions in a saucepan until tender. Place the boiled vegetables, 2 cups of vegetable broth, half of the lentils in a blender and blend until smooth.

Add saffron, spices to taste and bring to a boil. Separately, in a frying pan, fry the remaining lentils with garlic, pumpkin seeds and dill with the addition of olive oil. Pour the soup into a bowl and place a few tablespoons of the fried lentil mixture in the middle. Enjoy your meal.

Excellent, vitamin soup for children and adults.

Ingredients:

Lentils - 250 gr.
Cream 20% - 1 glass.
Butter - 1 tbsp.
Lemon -1 pc.
Potatoes - 2 pcs.
Bulb onion - 1 pc.
Water - 2 liters.
Spices - to taste.

Cooking:

Boil water. Add lentils and diced potatoes to it. Cook until ready. Separately, sauté the onion in butter until translucent. Then add it to the soup. Drain off some of the broth. Blend the soup with a blender. Add cream and spices to taste. Decorate with herbs and lemon.

Classic Turkish soup.

Ingredients:

Lentils - 300 gr.
Tomato paste - 1 tbsp.
Oregano - 1 tsp
Dried mint - 1 tsp
Vegetable oil - 3 tbsp.
Salt, black pepper - to taste.
Lemon - 1 pc.

Cooking:

Heat vegetable oil in a deep frying pan or double-bottomed saucepan. Add tomato paste and fry for a few minutes. Then add the lentils and fry well. Then pour in 1.7 liters of water and cook until the lentils begin to boil. At the end, rub the soup through a sieve, add salt, pepper, oregano, mint. Serve with a slice of lemon.

Supporters of a healthy diet have long appreciated the benefits of lentil dishes. They are healthy, contain a lot of vegetable protein, are relatively quick and easy to prepare. Lentil soup came to us from the East and became extremely popular. Its appetizing color, delicate creamy texture, mild taste with subtle nutty notes can leave few people indifferent. The calorie content of most dishes in this category is low, which allows them to be included in the menu even for those who follow a weight loss diet.

Cooking features

Despite the fact that lentils are gaining more and more admirers, for many housewives it remains an unfamiliar product. The technology for making soup-puree from it is not very complicated, but requires some explanation.

There are several varieties of lentils, but not all of them are suitable for making soup. Most often, red lentils are used for cooking first courses. If the soup should have a creamy consistency, then yellow lentils, which are well boiled, are also suitable.
Cooking time for lentils depends on the variety. Usually red lentils are boiled for 10–15 minutes, yellow lentils for 15–20 minutes. When it comes to cooking creamy soup, it is advisable to increase the cooking time by 5-10 minutes.
Some cooks advise pre-soaking lentils to shorten the cooking time of the soup. There is no great need for this, since the varieties of lentils suitable for soup are boiled quickly already, reducing cooking by 5 minutes is unlikely to be a significant bonus for the cook for the extra trouble.
Rinse lentils thoroughly before preparing soup, otherwise their taste may be slightly distorted and less pleasant.
Lentil soup puree is cooked with the addition of a large amount of spices and spices. This is explained by the origin of the dish: its homeland is the East. If you don't like savory soups, you can choose a milder and more refined version of lentil soup - with cream and a minimum amount of seasonings.
To give the lentil soup puree a more delicate texture, you can add potatoes to it or increase the amount if it is already included in the recipe. This will affect the taste of the finished dish minimally, it will only affect its density.

Lentil soup is usually seasoned with tomato paste or spicy sauce, but it will turn out no less tasty if you add a spoonful of sour cream to it. Croutons and fresh herbs, all the more, will not be superfluous.

Red lentil soup

red lentils - 0.2 kg;
potatoes - 0.2 kg;
onions - 100 g;
lemon - 0.5 pcs.;
tomato paste - 60 ml;
red ground pepper - a pinch;
ground black pepper - a pinch;
vegetable oil - 20 ml;
water - 1.25–1.5 l;
salt - to taste.

Cooking method:

Rinse the lentils in two or three waters, put in a saucepan, cover with water and send to the stove.
Peel and coarsely grate potatoes.
Free the onion from the husk, cut into small pieces.
Heat the oil in a frying pan, put the onion in it, fry until golden brown.
Add tomato paste, sauté until it turns orange.
Boil the lentils for 20 minutes after the water boils.
Add grated potatoes to it and cook for another 10 minutes.
Put the sauté into the soup, continue to cook for 5 minutes.
Puree soup with a blender or immersion blender.
Squeeze the juice of half a lemon into the soup, add spices and salt, mix.
Bring to a boil and, stirring, cook for 5 minutes.

Lentil soup prepared according to this recipe has an appetizing red color and a delicate creamy texture. Its taste will not seem too specific to you, even if you have never tried lentil dishes before.

Yellow Lentil Soup

carrots - 100 g;
onions - 100 g;
yellow lentils - 0.2 kg;
tomatoes - 0.2 kg;
garlic - 4 cloves;
potatoes - 0.3 kg;
water - 1.5 l;
vegetable or butter oil - how much will it take;
salt, spices - to taste.

Cooking method:

Pour the washed lentils with water and cook for 20 minutes after it boils.
Add the peeled and diced potatoes, continue to cook until the potatoes are soft.
Pour boiling water over the tomatoes, peel, remove the seeds with a spoon.
Cut the tomato pulp into small pieces.
Free from the husk and cut the onion into small cubes.
Chop the garlic cloves with a knife.
Carrots, peeled, grate coarsely.
Heat up the oil and put onions and carrots in it. Fry them until soft.
Add the garlic and continue to sauté the vegetables for 2-3 minutes.
Add the tomato pulp and cook for another 10 minutes, stirring occasionally.
Transfer the vegetables from the skillet to the soup.
After cooking the soup for another 5 minutes, grind the ingredients with a blender.
Return to the stove and boil, stirring, for 5 minutes.

It is recommended to serve the soup prepared according to this recipe with croutons. Its taste largely depends on what kind of spices you use.

Turkish lentil soup

red lentils - 0.2 kg;
water or vegetable broth - 1 l;
carrots - 100 g;
onions - 100 g;
vegetable oil - how much will go;
mint - 20 g;
flour - 20 g;
paprika, cumin, salt - to taste;
tomato paste - 40 ml;
lemon juice - 10 ml.

Cooking method:

Wash and clean vegetables. Coarsely grate the carrots, cut the onion into small cubes.
Finely chop the mint with a knife.
Place the lentils in a sieve and rinse well under running water.
Heat the oil in the bottom of the pan and put the chopped onions and carrots into it.
Saute vegetables until soft, then add tomato paste and spices to them.
Continue sautéing for 5 minutes.
Add flour and mint, saute for another 2-3 minutes.
Add lentils, fill with water or broth. Mix well.
Cook until the lentils are completely soft. This will take 20-25 minutes.
Blend the contents of the pot with an immersion blender.
Bring to a boil again and simmer for 2-3 minutes.

Pour some lemon juice into each bowl, then fill it with soup. Mint, cumin, paprika and lemon juice make lentil soup taste unique. Its aroma is unlikely to leave you indifferent.

Creamy Lentil Soup

red lentils - 0.3 kg;
water - 1 l;
butter - 40 g;
carrots - 100 g;
onions - 100 g;
cream - 0.2 l;
salt - to taste.

Cooking method:

Rinse the lentils.
Peel the onion and cut into small pieces.
Grind the peeled carrots on a grater.
Melt the butter, put the vegetables in it and sauté for 5 minutes.
Add lentils, fill with water. Boil until the main ingredient is ready.
Grind the soup with a blender, salt, pour in the cream.
Put on a slow fire and bring to a boil.

Lentil soup cooked according to this recipe has a delicate texture and a mild creamy taste. According to the same recipe, you can cook a similar dish of yellow lentils.

The lentil soup is thick and hearty. The spicy taste of the dish will appeal to lovers of oriental cuisine. Many of the lentil soup recipes are suitable for vegetarian and lean menus, as well as for diet food.