Lentil soup is ideal for winter and off-season. It not only satisfies hunger well, but also warms you up. In addition, the dish contains many useful microelements, folic acid, fiber, and vitamins. They will tell you how to prepare lentil soup and recipes. The options below will help you make it simply and tasty.
The classic recipe for lentil soup came to us from Turkey. That is why it contains so many spices (a pinch of ground red and black pepper, turmeric, cumin). And also: 1 cup of red lentils, 6 cups of meat or vegetable broth, 1 carrot and onion, 20 g of butter.
- The legumes are pre-soaked overnight.
- Vegetables can be overcooked in any type of oil.
- Drain the liquid in which the lentils were cooked. Place the fruits in a frying pan with the sautéed onions and carrots. Salt and sprinkle with a mixture of spices.
- Cook the ingredients over low heat until the lentils are soft.
- Using a blender, puree the soup directly in a saucepan or saucepan. After this, dilute with broth.
- At the end, add a slice of butter, stirring it thoroughly.
Top the warming lentil puree soup with a light sprinkle of ground paprika.
Chicken recipe
Lentils in the soup go well with chicken. Such a treat will turn out to be dietary if you do not sauté the vegetables, but add them fresh. Products you will need: 400 g of chicken thighs, half a glass of legumes, 4 medium-sized potatoes, one carrot and onion, 3 garlic cloves, a couple of bay leaves, a pinch of turmeric, half a lemon, oil, salt. To make Lentil Chicken Soup, follow these steps.
- Wash the lentils and cook after boiling for about 30 minutes.
- Place the thighs in hot salted water and cook the broth.
- Lightly saute small cubes of vegetables along with garlic in oil.
- Miniature potato cubes are added to the finished broth, after which the components are boiled together for another 12-15 minutes.
- The chicken removed from the soup is separated from the bones and returned to the pot.
- Boiled lentils and frying are poured into the broth.
- As soon as the liquid boils, turmeric, salt, and bay leaves are added to it. In 5-7 minutes the dish will be ready.
The treat is served hot with lemon slices.
With meat and potatoes
This recipe was popular in Rus'. This soup perfectly satisfied hunger and was prepared for workers working in the fields. Today it is able to satiate the modern man. In addition to lentils (130 g) and pork pulp (480 g), you will need: 1 each of tomatoes, onions and carrots, 4-5 garlic cloves, several small potatoes, salt, pepper, fat.
- Cook the meat over medium heat for an hour.
- Wash the vegetables, peel and cut into small cubes.
- Soak lentils in cool water.
- Fry onions and carrots in any type of fat, then add garlic and tomato to them. It is better to first remove the skin from the tomato. Together, the ingredients are simmered over low heat for 6-8 minutes.
- The meat is crumbled into medium-sized cubes and placed back into the pan. All ingredients are added here.
- Simmer the dish under the lid until the potatoes are ready.
Serve lentil and potato soup for lunch, garnished with a fresh sprig of parsley.
Vegetarian lentil soup
Vegetarians can treat themselves to light lentil soup. The hardest part of the recipe is preparing the green legumes. They will need to be washed well in advance and removed from the husks. Ingredients: 250 g green lentils, 1 pc. celery, onion, carrots and garlic cloves, a pinch of turmeric and black pepper, salt, lemon.
- Vegetables are washed, peeled and cut into miniature cubes. Garlic can be chopped into slices or passed through a garlic press.
- Right at the bottom of the pan, the vegetables are thoroughly sautéed in fat.
- Lentils are doused with boiling water, mixed with pepper and turmeric, and then added to the fry.
- All that remains is to add water to the ingredients and cook vegetarian green lentil soup for 25 minutes, covering with a lid.
Each serving of the dish is sprinkled with lemon juice before serving.
Green Soup Recipe
Green lentil soup is suitable even for a late dinner. This is a dietary dish that does not create heaviness in the stomach. It contains: 230 g of green lentils, 1 piece each of zucchini, onion, celery, 2 potatoes, salt, spices, ghee.
- Lentils cook for about 35 minutes over medium heat. After the water boils, you must remove the foam from its surface. You cannot salt the legumes at this stage.
- The onion is sautéed in melted butter until golden brown.
- Add chopped celery and zucchini to the already softened vegetable in a frying pan. After which the products are cooked for another 10 minutes.
- When the lentils become soft, you can add all the other ingredients to them - frying, diced potatoes, salt, selected spices.
- Cook the dish until the potatoes are soft.
Serve green soup with finely chopped herbs.
Red Lentil Soup
Red lentil soup with tomato paste is especially delicious. To prepare it you use: 190 g of red legumes, 2 potato tubers, 60 g of tomato paste without additives, a medium onion, a pinch of red and black pepper, lemon, salt, oil.
- Red lentils are washed thoroughly, changing the water several times, and left in the liquid for 20 minutes.
- Fry chopped onions in hot oil in a frying pan.
- Tomato sauce is added to the softened vegetable, and the products are stewed together for a couple of minutes.
- Fry and lentils are added to the boiling liquid.
- After 25 minutes, coarsely grated potatoes, salt, and spices are poured into the container.
- The soup is simmered until the potatoes are cooked.
- While still hot, the blender turns the dish into puree.
When serving, each serving of soup is decorated with a lemon slice. If desired, you can garnish with finely chopped parsley.
Traditional Turkish lentil soup
The original Turkish red soup contains ingredients that are unusual at first glance. For example, fresh mint (a couple of sprigs) and cumin (0.5 tsp). In addition to these products, you will need: 1 pc. carrots and onions, a little more than a liter of vegetable broth, 1 tbsp. red lentils, 1 tbsp. flour, a pinch of ground paprika, dried thyme and salt, 2 tbsp. tomato paste.
- Chopped onions and carrots are sautéed in fat right in the pan. When the vegetables become soft, add tomato mass, spices, flour and finely chopped mint. The products simmer for a couple more minutes.
- Pour well-washed lentils into the container with the rest of the ingredients and add water.
- As soon as the soup boils, you can add salt.
- Next, the dish is cooked until the lentils are completely cooked and it thickens.
Before serving, the dish in question is pureed. A little ground paprika is poured into each separate plate and lemon juice is squeezed out, and the soup is poured on top.
Cooking with smoked meats
To prepare lentil soup with meat, it is best to use smoked pork ribs. And, besides them: 5-6 potatoes, 2 tbsp. red lentils, onions and carrots for frying, oil, salt, pepper mixture.
- The meat component is divided into ribs, filled with water and cooked for 1.5 hours.
- When the flesh begins to easily fall away from the bone, it is separated from the ribs, chopped and returned to the pan.
- The potatoes are chopped into cubes and added to the broth.
- Onions and carrots are lightly sautéed in melted fat.
- The lentils are thoroughly washed with cold water, soaked in liquid for 10-15 minutes, after which they are also added to the soup.
- All that remains is to pour the onion-carrot mixture, salt, pepper into the pan and cook until the legumes and potatoes are soft.
Before serving for lunch, the soup should sit covered for at least 20 minutes.
In a slow cooker
A multicooker will make the housewife's task easier when preparing lentil soup. It is best to use red legumes (1 tbsp), as well as: 800 g pork ribs, 3 potatoes, a carrot and an onion, 2.5 l. purified water, salt, mixture of spices for soup.
- Broth is cooked from the ribs, separated one at a time, in salted water. To do this, select the “Stew” or “Soup” mode for 90 minutes.
- After an hour, you can add all the finely chopped vegetables. The soup under discussion should include raw onions and carrots, not fried ones.
- All that remains is to add seasonings to the dish. Provençal herbs, curry, and paprika go well with the soup under discussion.
- 5-7 minutes after the vegetables, pre-washed lentils are placed in the multicooker bowl.
The finished dish is seasoned to taste.
Creamy yellow lentil soup - step by step recipe
Lentil soup made from yellow legumes is not only tasty, but also very appetizing to look at. In addition to 200 g of lentils, the following are used for its preparation: carrots, onions, 3 potatoes, 2 tomatoes, 4 garlic cloves, a couple of bay leaves, salt, oil.
- The lentils are washed, filled with water and boiled. Immediately after the first bubbles appear, chopped garlic cloves and bay leaves are added to the pan. Cook the food for about half an hour with constant stirring.
- Onions and carrots are fried in oil. Tomatoes grated on a coarse grater along with the skin are added to the mixture. Together the ingredients are simmered for 12-14 minutes.
- Place tomato dressing and diced potatoes into the broth.
- The dish is salted and cooked for about half an hour.
- All that remains is to turn it into puree using a blender (you must first remove the bay leaf and throw it away).
The soup goes well with garlic croutons.
Lentil soup is high in protein and low in fat. And with the addition of tomato paste and curry, the dish takes on a light exotic touch!
What products are needed for lentil soup:
lentils – 100 g.
smoked sausage – 150 g.
carrots – ½ pcs.
onion – ½ pc.
garlic - 3 teeth.
tomato paste – 2 tbsp.
curry – 1 tbsp.
dried green onion – a pinch
salt
vegetable oil for frying
How to make delicious lentil soup with tomato paste and smoked sausage:
1. Wash and peel the onions and carrots. Grate the carrots on a coarse grater and finely chop the onion.
2. Pour a little vegetable oil into the frying pan, add chopped onions and carrots and fry until golden brown.
3. Cut the smoked sausage into cubes...
...and fry it in a frying pan as well.
4. Place fried carrots, onions and smoked sausage in a deep pan.
5. Pour water into the pan.
6. Add curry seasoning.
7. Then add tomato paste.
8. Bring the broth to a boil. Wash the lentils and add to the boiling broth.
9. Cook the soup over low heat for 20-25 minutes.
10. Finely chop the garlic...
...and add to almost finished soup.
11. Cook for a couple more minutes. Add dried green onions to the finished soup.
Lentil soup with tomato paste and smoked sausage is ready! Bon appetit!
As a rule, when we prepare Italian soup with lentils and pasta in a slow cooker, a considerable amount of time is spent preparing the vegetables: peeling and cutting. However, there are many recipes where they are presented, but in dried form. And the thickness is imparted by other ingredients that are no less interesting from the point of view of the resulting tastes. In the recipe below, the main roles are played by red lentils and small pasta - ptitim. The Italian origin of this easy-to-prepare soup makes it impossible to prepare it without the use of cheese. The wand is a lifesaver when you are short of time.
Ingredients
- 350 grams of chicken or turkey fillet;
- Set “Italian Soup” or:
- 100 grams of red lentils,
- 100 grams of fine paste,
- 30 grams of dried vegetables (onions, tomatoes, carrots and garlic),
- 20 grams of dried herbs (parsley, basil, pepper and bay leaf);
- 150 grams of hard cheese;
- Salt.
Cooking Italian lentil and pasta soup in a slow cooker
The chicken is washed and cut into medium-sized pieces.
After that, it is placed in a multicooker saucepan, filled with water, and “Steaming” is turned on for one minute.
Once the process is completed, the water is drained, the meat is transferred, and the container is washed.
Place the chicken fillet into a clean multi-saucepan, add salt and add water, and turn on the Stew program for 1 hour. After half the specified time, lentils, pasta and dried vegetables are poured into the multicooker.
All that remains is to grate the cheese, wait until the mode ends and pour it into the saucepan.
Mix the contents.
All that remains is to pour the finished soup into bowls; if desired, you can garnish it with cheese before serving.
A very tasty first course can be prepared from seemingly incompatible products, namely vegetarian lean lentil soup with mushrooms and noodles. But in fact, all the ingredients are very harmoniously combined in this soup, and therefore the dish turns out in such a way that after one plate you definitely want to ask for more.
This soup is prepared quite quickly, we don’t put potatoes in it - the carbohydrates from the noodles (which are better taken from durum wheat) will be enough, and the protein component will be red lentils and king mushrooms. The soup turns out rich and satisfying.
Ingredients:
- onions – 2 pcs.;
- carrots – 1 pc.;
- vegetable oil or ghee – 3 tbsp;
- lentils – 2/3 cup;
- vermicelli – ½ cup;
- fried mushrooms – 300 g;
- salt - to taste;
- a mixture of peppers, paprika - a pinch;
- greens - several branches;
- bay leaf – 1 pc.
Thick and nutritious soups are especially relevant in the cold season, when you want to warm up and be full for a long time (we spend a lot of energy on heating the body, so we need more “fuel” in the form of high-calorie food than usual). In cold winter, when the choice of products is small, mushrooms and legumes come to the rescue, with which it is very easy to prepare a nutritious and tasty hot dish. I advise lovers of such soups to try (Uzbek moong dal soup). Hot dishes can also be prepared in the oven - like this one in pots. with tomatoes it will also bring a lot of pleasure - tender, aromatic, with oriental notes.
How to make lentil noodle soup:
I poured vegetable oil into a thick-bottomed saucepan (in which I will cook the soup).
Lay out the chopped onions. Sautéed a little until transparent.
I threw in the grated carrots. Fry the carrots until soft – about 5 minutes.
I laid out the fried mushrooms. I had royal champignons - I really love these mushrooms.
I threw in some spices – paprika and a mixture of peppers.
I poured boiling water over it - I used 1 liter because I wanted the soup to be thick.
I washed the lentils and put them in the soup.
After 20 minutes, when the lentils were boiled, I threw in the vermicelli.
Then bay leaf, salt and herbs.
After 3 minutes I turned off the heat.
That's all, a delicious, rich lean lentil soup with mushrooms and noodles is ready!
Bon appetit!
Step-by-step recipe for Italian lentil and fine pasta soup with photo.
- National cuisine: Italian Cuisine
- Type of dish: First meal
- Recipe difficulty: Not an easy recipe
- Preparation time: 16 minutes
- Cooking time: up to 2 hours
- Number of servings: 8 servings
- Calorie Amount: 193 kilocalories
A simple recipe for Italian soup with lentils and fine pasta from Italian cuisine with photos and step-by-step descriptions of preparation. Easy to prepare at home in under 2 hours. Contains only 193 kilocalories.
Ingredients for 8 servings
- Pork 400 g.
- Lentils 100 g.
- Italian pasta 100
- Tomato 1 pc.
- Onion 1 pc.
- Carrot 1 pc.
- Fresh herbs 1 bunch
- Spices and seasonings 2 tbsp. spoon
- Garlic 30 g.
- Sunflower oil 10 ml.
- Table salt 1 tbsp. spoon
- Cheese 20 g.
- Dried paprika 1 tbsp. spoon
Step by step
- Italian cuisine is replete with an abundance of original tastes and aromas; it is distinguished by the abundant use of a variety of seasonings. One of the original dishes of Italian cuisine is soup with lentils and small pasta Ptitim. To begin with, the meat should be rinsed under cool water and, if necessary, removed from films and excess fat. Cut into small pieces.
- Fry the meat in a dry frying pan at high temperature until a light crust forms, so it remains very juicy.
- Place the fried meat in a saucepan, add cold water and cook over high heat. When the meat boils, foam forms on the surface of the broth, which must be removed with a slotted spoon. Salt the broth and cook the meat at low temperature until cooked.
- Peel the onion, rinse with cold water and finely chop.
- Fry the onion in sunflower oil over low heat until golden brown.
- Next, peel the carrots, wash them and grate them. Peel the tomato (to do this easily, you need to make a cross-shaped cut on the surface of the tomato and pour boiling water over it for a few minutes, after which the peel can be easily peeled). Roughly chop and chop the tomato using a blender. Add the chopped vegetables to the onion, mix and fry for 10 minutes over low heat.
- Now the fun part: mix lentils, Ptitim paste, dried paprika, dried spices and herbs (I use basil, bay leaf, ground black pepper).
- When the meat acquires a soft consistency, add the frying mixture and the prepared mixture to the pan. Cover with a lid and cook for 30 minutes over low heat. To prevent the pasta from sticking to the bottom of the pan, the soup must be stirred periodically.
- While the soup is cooking, chop the garlic and herbs. Fresh garlic can be replaced with granulated garlic if desired. I use dill and parsley as greens; if desired, you can add other greens to your taste.
- After the soup has cooked for a while, remove the pan from the heat, add chopped garlic and herbs and let it brew for a while.
- Next, grate the cheese on a coarse grater. Parmesan cheese is ideal for this soup, but if you don't have it, any other hard cheese will do.
- Pour the soup into bowls.
- So, the final touch remains: add grated cheese to the soup and serve. Bon appetit!
