Home Bakery products How to cook lentil soup with meat. Lentil soup: recipes with photos. Turkish lentil soup

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How to cook lentil soup with meat. Lentil soup: recipes with photos. Turkish lentil soup

Black mushrooms are a popular product that has been served on the table since ancient times. Mostly they are consumed in salted form. Mushrooms are very tasty, have many medicinal properties. Therefore, when the harvest season comes, lovers of this product are interested in how to pickle black milk mushrooms?

The black type of mushroom belongs to the 4th group of mushrooms: they are conditionally edible. They are often eaten salted after they have been boiled and soaked for a long time in changeable water. If salting is done correctly and stored at the required temperature, the taste characteristics and elasticity of the mushroom will remain for 3 years or more.

The black mushroom has a large hat that can reach 30 centimeters. In color, it is dark brown, greenish-black, brown-olive. Dense structure, fleshy, slightly sticky, dark circles can hardly be seen on it.

Young mushrooms, with a flat cap, a dent in the middle and a slightly curved edge, grow in mixed or deciduous forests.

The mushroom that grew in the spruce forest has a thin funnel-shaped hat with closely spaced plates.

There are 2 options for salting milk mushrooms:

Hot.
Cold.

This type of mushroom is well suited for any salting. It can also be used to prepare other less delicious meals(milks in sour cream).

The black load is salted using various containers, but it is best to take glass containers. It is recommended to remove the legs so that the mushrooms are more convenient to stack.

Preparing for salting

Many mushroom pickers and just lovers may not be aware that white milky juice appears at the break of the mushroom. It is bitter in taste and can spoil the finished product. To eliminate this defect, it is necessary to prepare a bath for mushrooms, where they should stay for 2-3 days.

You will need cool water, which needs to be slightly salted and acidified. 10 grams of salt and 2 grams of citric acid are taken per liter of liquid. Water should be changed at least 2 times a day.

Recipes and techniques for salting mushrooms can be different.

There is another way to prepare for salting. Milk mushrooms are blanched for 5 minutes, after which they are cooled with water (10 grams of salt is required per liter of liquid).

Methods: hot and cold

1. Hot salting of black mushrooms

Hot salting of black mushrooms is one of the popular methods for preparing this product. This option of preparation is quite simple and does not take much time. Despite the fact that the mushrooms must be boiled, later, already cooked, they do not lose their elasticity and do not crumble.

Pickled product for the winter in jars

To prepare salted milk mushrooms for the winter, you should take the following components:

1.5 kilograms of fresh mushrooms;
4 liters of water;
6 tablespoons of salt;
15 black peppercorns;
5 peas of allspice;
1 spicy clove;
1 bay leaf;
7 umbrellas of dill;
1 liter of water (for making brine);
6 tablespoons of salt (for brine);
50 grams vegetable oil.

Initially, you need to clean the mushrooms using all kinds of brushes. Leave the washed milk mushrooms in cool water for 3 hours.

Take a large saucepan, add water, boil it. Throw salt and mushrooms into boiling water. Cook for 20 minutes over low heat. The foam that appears during the cooking process should be removed.

You can also prepare the brine at the same time. To do this, put bay leaves, black and allspice, cloves in a saucepan. When the water begins to boil, add salt and boil the broth for 5 minutes. Then throw dill and put out the fire.

Throw the boiled milk mushrooms in a colander to eliminate excess water. Take a container for pickling mushrooms and put the spices on the bottom, catching them from the broth. Lay the mushrooms and pour the prepared brine, which should completely cover the milk mushrooms.

Everyone knows that mushrooms are light and will float, so they should be pressed with a lid, placing a weight on top, and left in a cold place for 3 days.

After this time, spread the spices into jars, tamp the mushrooms tightly, leaving no empty spaces. Pour the brine almost to the top of the container and add vegetable oil. Close the container with capron lids.

Cooked mushrooms can be eaten after 30 days.

How to salt black mushrooms correctly using the hot salting method?

Salting recipes

Salting recipe number 1. To salt the mushrooms, you need to put a little salt on the bottom of the container, add currant leaves, chop horseradish, put garlic, dill. Next, lay the milk mushrooms down with hats, not exceeding 6 centimeters, then sprinkle with salt again. For 1 kilogram of mushrooms, 50 grams of salt will be required.

Thus, the entire container should be filled. At the end, add currant leaves, horseradish, garlic cloves, dill, cover with gauze and press down with a load. After 3 days, when the mushrooms are compacted and the juice is released, fresh prepared mushrooms are reported to the container, adhering to the same layout system with the addition of the same amount of salt.

This process is repeated until the compression of the mushrooms stops.

It is necessary to ensure that the mushrooms are always covered by the resulting brine.

In case of its shortage, it is necessary to add saline solution. A liter of water requires 20 grams of salt.

Salting method number 2. For 1 kilogram of the product you will need: salt - 40 grams, dill - 15 grams, onion - 150 grams, lemon acid- 10 grams.

Method number 3. Per kilogram of the product is taken: salt - 2 tablespoons, dill - 5 grams, 4 bay leaves, 2 currant leaves, 5 black peppercorns.

There is an opinion that pickling mushrooms should only be done using salt, sometimes you can put a little dill and garlic, cherry and oak leaves are added for concentration.

2. Cold cooking

How to salt black mushrooms using the cold method?

Black milk mushrooms, salted in a cold way, are the best way cooking. Recipes using this method are also different. How to salt black mushrooms, everyone decides individually, choosing the most suitable option.

Before starting cooking, the mushrooms must be washed and placed in a container. Pour cold water and leave to soak for about 4 days. Water needs to be changed, otherwise it may become moldy.

After the soaking procedure, milk mushrooms should be washed and laid out in layers in a container, pouring salt.

When the mushrooms are packed, cover them with gauze, put a lid on top that is smaller than the size of the container used, and then put it under the load.

If salting is carried out in jars, it is necessary to compress the mushrooms well so that there are no gaps.

For 40 days you need to send them to the cold. During soaking, the unpleasant aftertaste goes away, but you can finally get rid of it only after 40 days. Therefore, you should not eat mushrooms before this period.

When ready, remove the fabric. Before eating large mushrooms, it is better to cut them and add onion or garlic rings to them, season with olive oil.

Using black milk mushrooms for this method, you should be patient: salting, of course, will be long, but the effective result is worth the wait. Mushrooms acquire a good taste, crunch on the teeth.

How to make black salted milk mushrooms? We offer a recipe in a cold way.

To prepare milk mushrooms for the winter using the cold method, the following components are required:

1 kilogram of the product;
horseradish;
40 grams of salt;
dill sprigs;
garlic.

Before you start salting black salted milk mushrooms for the winter season, you should prepare them. It is required to sort out the mushrooms and cut off the legs. Fill with water for 12 hours. Clean them under the tap, removing the remaining dirt from the caps. Next, you need to re-soak them.

To make a blank, all the spices are placed in the container. The jar is filled with milk mushrooms, sprinkled with salt.

At a temperature of 23 degrees, wait 3 days. During this time, mushrooms should release juice and become smaller. Then it is necessary to transfer them to a cold zone for 50 days until fully prepared.

Recipes that can be selected for pickling milk mushrooms are presented in different variations. However, what method to pickle black milk mushrooms, how best to do it is everyone's decision. Regardless of which method was chosen for the pickle, these delicious snacks good for every day.

Lentil soup with meat has oriental roots and is literally a folk dish. It is prepared in a variety of variations, but always with a lot of spices.

Lentils are one of the oldest crops on the planet. Dishes from it are mentioned even in Bible stories. It is considered oriental, since it is there that an unimaginable number of dishes are prepared from it, from stew to pilaf. Lentils are rich in protein, which is why they are widely used in vegetarian cuisine.

During cooking, any meat can be taken - from ordinary sausage to juicy lamb. Lentils are in perfect harmony with other legumes and cereals in general. Therefore, mixtures of lentils with rice, beans, chickpeas, peas, etc. are often used in dishes.

It is believed that this cereal loves sourness. That is why tomatoes, lemon or acetic acid. Perfectly in harmony with almost all spices and vegetables, lentils give a huge scope for kitchen creativity.

Lentils are different. For soups, red is considered the most popular, as it has the maximum degree of boilability. Green lentils are firmer, but also healthier. It can even be sprouted.

How to cook lentil soup with meat - 15 varieties

Delicious soup with Spanish motives. Spicy, spicy and very satisfying!

Ingredients:

Lentils - 350 g
Bacon - 200 g
Dried sausage - 200 g
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 5 cloves
Chili pepper -1/2 pc.
Greens, spices - to taste

Cooking:

Wash the lentils. Pour in water, put on gas to boil. Remove foam.

Bacon cut into slices and fry. Chop the onion. Add to skillet. Chop the carrots into cubes, add to the frying. Add a little oil. Grind the garlic, cut the sausage into thin rings, finely chop the pepper, add to the ingredients, also sprinkle with spices and salt.

Another recipe with ready meat products. Speck - raw smoked pork and dried spicy sausages perfectly complement the natural interesting taste lentils.

Ingredients:

Hunting (or just any smoked) sausages - 6 pcs.
Speck with bacon (raw smoked pork, you can brisket) - 200 g
Lentils - 200 g
Potato - 1 pc.
Carrot - 1 pc.
Leek stalk - 20 g
Apple cider vinegar 6% - 50 ml
Spices - to taste

Cooking:

Trim the lard from the bacon and melt it in a frying pan. Finely chop the rest of the meat, fry in the same place, then add slices of carrots and onions.

After a while, add the leek rings. After a couple of minutes, add the lentils, stirring, fry (at high temperature). Pour in a liter of water. After boiling, simmer for about ten minutes, then add potato cubes. Season.

Put whole sausages into the soup, pour in the vinegar, let it boil and turn it off. Keep covered for ten minutes.

A simple recipe with a simple cooking technique. Diversifies and complements the daily menu.

Ingredients:

Lentils - 200 g
Meat - 300 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Tomato paste - 2 tbsp. l.
Greens, spices - to taste

Cooking:

boil meat broth. Soak lentils in water. Add to the simmering broth half an hour before turning it off.

Cut potatoes into cubes. Throw into a saucepan.

A light soup that does not require a lot of time and physical effort.

Ingredients:

Lentils - 200 g
Beef brisket - 250 g
Shallot - 2 pcs.
Carrot - 1 pc.
Garlic - 3 cloves
Rosemary - 10 branches
Balsamic vinegar - 1 tbsp. l.
Spices - to taste

Cooking:

Boil the brisket for one and a half to two hours. Ready meat to get, cut.

Saute garlic, shallots, carrots and rosemary. Boil the lentils in the broth for half an hour. Then shift the frying, pieces of beef, spices, vinegar.

Simmer the soup for five minutes, leave to infuse for the same time.

There is no need to pre-soak the lentils. It is desirable to rinse, even if it is from an expensive manufacturer. Groats are cooked for an average of half an hour.

Soup for every day - no deli required. Prepares quickly, simply.

Ingredients:

Lentils - 200 g
Meat - 300 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Greens, spices - to taste

Cooking:

Cut the meat into pieces with a dice. Fry them in the bottom of the pot with spices. Chop the onion, put it on the meat. Send carrot slices there. Pour hot water, cook.

Then add potato slices and lentils. They should soften - then turn off.

Useful, protein and vegetable soup. For a cold autumn - the most suitable dish.

Ingredients:

Beef meat - 200 g
Lentils - 200 g
Soy sauce - 2 tbsp. l.
Bulb - 1 pc.
Carrot - 1 pc.
Potato - 1 pc.
Bulgarian sweet pepper - 2 pcs.
Eggplant - 1 pc.
Chile - 1 pc.
Tomato - 1 pc.
Spices (thyme or mint, sugar, salt, pepper, coriander) - to taste

Cooking:

Meat cut into medium-sized slices.

Prepare vegetables in advance and chop into 1 * 1 cm pieces.

Fry the pieces of meat in a cauldron. Pour onions, carrots, celery and potatoes to it. Lighten everything up a bit.

Then add eggplant, spicy and Bell pepper. pour soy sauce sprinkle with a pinch of sugar. Cook until vegetables soften.

Then peel the tomato from the skin, add it to the cauldron. Throw in the lentils. Pour in boiling water. After boiling, cook for half an hour. Season. Insist without fire under the lid for a quarter of an hour.

To remove the skin from a tomato, first make shallow cross cuts on it. Dip in boiling water with a slotted spoon for a few seconds, remove. The skin will come off easily.

Light, despite the presence of meat, soup. Cook quickly and eat easily.

Ingredients:

Minced meat - 150 g
Potato - 2 pcs.
Lentils - 200 g.
Pasta - 50 g
Bulb - 1 pc.
Tomatoes - 1 pc.
Lemon - 1 pc.
Spices (black pepper, red pepper, paprika, dried thyme and dill) - to taste

Cooking:

Fry the potatoes in oil, put in a saucepan, pour water. Then brown the onion in a frying pan, sprinkle it with seasonings. Add tomato cubes.

Wash the lentils and pour over the lemon juice.

Fry spices with minced meat in new oil. Transfer everything to the water to the potatoes. Throw in lentils, boil. Then add pasta, believe the taste of spices. Simmer the soup.

Aromatic, highly nutritious and tasty soup. Simple ingredients and delicious results - perfect for everyday lunch.

Ingredients:

Smoked brisket - 100 g
Lentils - 100 g
Frozen green peas - 200 g
Potato - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Celery stalk - 1 pc.
Spices, herbs - to taste

Cooking:

Finely chop the onion, celery, carrot. Roast them.

Pour lentils and peas with water, bring to a boil. Add potatoes, cook for ten minutes. Put the cooked roast, season.

Cut the brisket into cubes, fry in a pan. Add to soup, sprinkle with herbs, turn off and insist under the lid.

fragrant soup chik with ginger. The spiciness contrasts well with the delicate texture of the puree soup.

Ingredients:

Meat broth (chicken) - 2 liters
Lentils - 200 g
Bacon - 100 g
Baguette - 50 g
Potatoes - 2 pcs.
Bulb - 1 pc.
Ginger - 20 g
Garlic - 3 cloves

Cooking:

Rinse the lentils, pour in the broth and boil.

Peel the potatoes and cut, send to the lentils to cook.

Chop onion, garlic cloves and ginger root. Fry in oil. Transfer to a saucepan, simmer.

Puree the soup with a blender.

Cut the baguette into cubes about 1-2 cm, wrap with a strip of bacon and put in the oven until dry. Decorate the soup in a bowl with such bread.

The most delicious will be the broth, during the cooking of which onions, carrots and celery were added. Moreover, it is advisable to smoke onions and carrots on fire - then the color of the broth will also be incredibly beautiful.

A real winter soup, with a maximum of vegetable protein. So you can get enough for the whole day and keep warm in the cold.

Ingredients:

Beans - 200 g
Lentils - 100 g
Meat on the bone - 200 g
Bacon - 50 g
Carrot - 1 pc.
Celery stalk - 1 pc.
Tomato paste - 2 tbsp. l.
Garlic - 3 cloves
Bulb - 1 pc.
Greens, spices - to taste

Cooking:

Boil meat broth.

Fill the beans with water. Best of all - at night. Boil it without spices until almost boiled.

Grind vegetables, fry in a cauldron, adding alternately: onions, carrots, garlic, celery. Then - tomato paste, spices. When cooked, add beans, stir. Pour in the broth. Add lentils, cook for another twenty minutes.

Add spices, small herbs.

Fry the strips of bacon and decorate the soup immediately in a bowl.

Saturated meat soup with vegetables. Incredible oriental notes will not leave anyone indifferent.

Ingredients:

Lamb ribs - 400 g
Lentils - 200 g
Tomato - 2 pcs.
Eggplant - 1 pc.
Spices (pepper, laurel, coriander, zira) - to taste

Cooking:

Divide the ribs one by one.

Heat the melted butter, fry the ribs in it. Add diced onions to it. Pour two liters of cold water. Wait until it boils and add lentils.

Cut the eggplant into cubes, fry separately from the ribs. Chop the tomatoes into cubes, add to the eggplants and also stew, add the garlic. Transfer all ingredients to a saucepan.

Another rich soup. Very fragrant.

Ingredients:

Beef brisket - 600 g
Rice - 200 g
Lentils - 200 g
Bulb - 1 pc.
Carrot - 1 pc.
Potato - 2 pcs.
Tomato - 2 pcs.
Tomato paste - 1 tbsp.
Bulgarian pepper - 1 pc.
Red ground pepper, zira, coriander, cilantro - to taste

Cooking:

Boil meat. Ready to extract, chop into pieces.

Boil the washed lentils in the broth. Then add potato cubes, after ten minutes add rice grits and cook the same amount more.

Saute onions with peppers and carrots. Add all the spices there, fry them a little, put tomato paste and tomatoes. Stew for about five minutes, move to the broth to the cereal. Return the pieces of meat to the soup, add greens.

The recipe is interesting at least because it contains mustard. In general, the soup is truly masculine - thick, hearty and very meaty.

Ingredients:

Pork (ribs, meat with fat) - 500 g
Lentils - 200 g
Carrots - 2 pcs.
Onion - 1 pc.
Butter - 50 g
Wheat flour - 1 tbsp.
Celery stalk - 2 pcs.
Mustard - 2 tbsp. l.
Salt - to taste

Cooking:

Cut the meat, the ribs separately. Fry everything in a cauldron. When the meat grabs, add large pieces of carrots and onions. Mix well, simmer. Pour in lentils, mix and pour cold water.

After boiling, lay whole stalks of celery.

Melt the butter in a frying pan, pour in the flour. Mix very thoroughly until dissolved. When the flour is fried, add a little water - you should get a homogeneous thickish mass. Transfer it to a saucepan. Take out the celery. Remove the pieces of meat, cut into smaller pieces, return. Add mustard, mix everything up. Let it simmer a little.

A very unusual use of wheat. It is somehow used to be considered cereal for porridge - but no, and it is excellent in soup!

Ingredients:

Beef on the bone - 500 g
Lentils - 100 g
Wheat groats- 100 g
Bulb - 1 pc.
Carrot - 1 pc.
Sweet Bulgarian pepper - 1 pc.
Tomato - 2 pcs.
Paprika, dried mint, allspice, salt - to taste

Cooking:

Boil the meat, cool and cut.

Soak wheat groats in water for an hour.

Cut all vegetables into bite-sized pieces. Fry in sequence: onions, carrots, peppers, tomatoes and tomato paste. Simmer everything for ten minutes.

In the broth from the meat, put the finished frying, pieces of beef, wheat, lentils. Simmer for a little less than an hour. Add spices, turn off.

Incredible soup from oriental cuisine. Filled with aromas, bean and meat notes. Protein heaven!

Ingredients:

Lamb meat - 300 g
Chickpeas - 100 g
Lentils - 100 g
Rice - 2 tbsp. l.
Tomato - 1 pc.
Ginger root - 5 g
Onion - 2 pcs.
Cinnamon stick - 1 pc.
Parsley - 10 g
Zira, turmeric - 1 tsp
Chili pepper, black peas, salt - to taste
Lemon - 1 pc.

Cooking:

Soak chickpeas in water a few hours before cooking, preferably overnight. Boil in new water for 2 hours.

Chop the meat into small pieces, chop the onion, chili and ginger.

Fry the pieces of lamb, add vegetables and all spices to them. Finely chop the tomatoes, also send to stew. Pour boiling water over and simmer for half an hour.

Then add cooked chickpeas, lentils and rice. Cook for another half hour. Place a slice of lemon on a plate.

Lentil soup perfect for winter and off-season. It not only satisfies hunger well, but also warms. In addition, the dish contains many useful trace elements, folic acid, fiber, vitamins. They will tell you how to prepare lentil soup, recipes. Simple and tasty to make it will help the options below.

The classic recipe for lentil soup came to us from Turkey. That is why there are so many spices in it (a pinch of red and black ground pepper, turmeric, cumin). Also: 1 cup red lentils, 6 cups meat or vegetable broth, 1 each carrot and onion, 20 g butter.

Legumes are pre-soaked overnight.
Vegetables are overcooked in any kind of oil.
Drain the liquid where the lentils were cooked. Transfer the fruits to the frying pan with the sautéed onions and carrots. Salt, sprinkle with a mixture of spices.
On a low heat, the ingredients are cooked until the lentils are soft.
Directly in a saucepan or saucepan, puree the soup using a blender. After that, dilute with broth.
At the end, add a slice of butter, stirring it thoroughly.

The warming lentil soup is lightly sprinkled with ground paprika on top.

Chicken Recipe

Lentils in soup go well with chicken. Such a treat will turn out to be dietary if you do not sauté vegetables, but add them fresh. From the products you will need: 400 g of chicken thighs, half a glass of legumes, 4 medium-sized potato tubers, one carrot and one onion each, 3 garlic cloves, a couple of parsley leaves, a pinch of turmeric, half a lemon, oil, salt. To make Chicken Lentil Soup, follow these steps:

Rinse the lentils and cook after boiling for about 30 minutes.
Dip the thighs in hot salted water and boil the broth.
Small cubes of vegetables, together with garlic, lightly sauté in oil.
V ready broth miniature potato cubes are added, after which the components are cooked together for another 12-15 minutes.
The chicken fished out of 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, bay leaves are sent into it. After 5-7 minutes, the dish will be ready.

Served hot with lemon slices.

With meat and potatoes

This recipe was popular in Russia. This soup perfectly satisfies hunger and was prepared for workers working in the field. Today he is able to saturate 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.

Boil the meat over medium heat for an hour.
Rinse vegetables, peel and cut into small cubes.
Soak lentils in cool water.
On any type of fat, fry onions and carrots, then add garlic and tomato to them. It is better to remove the skin from the tomato first. Together, the ingredients are stewed 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.
The dish is languishing under the lid until the potatoes are ready.

Served with lentil and potato soup for dinner, garnished with a fresh sprig of parsley.

Vegetarian lentil soup

Vegetarians can treat themselves to a light lentil soup. The hardest part of the recipe is preparing the green beans. They will need to be washed well in advance and rid of the husk. Ingredients: 250 g green lentils, 1 pc. celery, onions, 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, vegetables are well sautéed in fat.
Lentils are boiled, mixed with pepper and turmeric, and then added to the fry.
It remains to fill the food with water, and cook the vegetarian green lentil soup for 25 minutes, covered with a lid.

Each serving of the dish, before serving, is sprinkled with lemon juice.

green soup recipe

Green lentil soup is suitable even for a late dinner. This diet dish, which does not create heaviness in the stomach. It consists of: 230 g of green lentils, 1 piece of zucchini, onion, celery, 2 potatoes, salt, spices, ghee.

Lentils are cooked for about 35 minutes over medium heat. After boiling water, it is necessary to remove the foam from its surface. Beans should not be salted at this stage.
Onions are sauteed in ghee until golden brown.
Chopped celery and zucchini are poured into the pan to the already softened vegetable. After that, the products are still cooked for 10 minutes.
When the lentils become soft, you can send all the other ingredients to it - frying, diced potatoes, salt, selected spices.
The dish is cooked until the potatoes are soft.

Served green soup with finely chopped herbs.

Red lentil soup

Especially delicious is the red lentil soup with tomato paste. For its preparation, it is used: 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 thoroughly washed, changing the water several times, and left in the liquid for 20 minutes.
In the hot oil of the frying pan, roasted chopped onions are cooked.
To the softened vegetable is added tomato sauce, together the products are stewed for a couple more minutes.
Roasting and lentils are added to the boiling liquid.
After 25 minutes, grated potatoes, salt, spices are poured into the container.
The soup is cooked before the potatoes are cooked.
While still hot, the blender turns the dish into a puree.

When serving, each serving of soup is garnished with a lemon slice. Garnish with finely chopped parsley if desired.

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 ground paprika, dried thyme and salt, 2 tbsp. tomato paste.

Right in the pan, chopped onions and carrots are sautéed in fat. When the vegetables become soft, tomato mass, spices, flour and finely chopped mint are added to them. Products languish for a couple more minutes.
Well-washed lentils are poured into the container to the rest of the ingredients and water is added.
As soon as the soup boils, it can be salted.
Next, the dish is cooked until the lentils are completely boiled and it thickens.

Before serving, the dish in question is mashed. A little ground paprika is poured into each separate plate and lemon juice is squeezed out, which are poured with soup 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, a mixture of peppers.

The meat component is divided into ribs, filled with water and boiled for 1.5 hours.
When the flesh begins to easily lag behind 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.
Lentils are thoroughly washed with cold water, soaked in liquid for 10-15 minutes, after which they are also sent to the soup.
It remains to pour the onion-carrot frying, salt, pepper into the pan and cook the legumes and potatoes until soft.

Before serving for dinner, the soup should be infused under the lid for at least 20 minutes.

In a slow cooker

A slow cooker will make it easier for the hostess to prepare lentil soup. It is best to use red legumes (1 tbsp.), As well as: 800 g of pork ribs, 3 potatoes, carrots and onions, 2.5 liters. purified water, salt, spice mixture for soup.

From the ribs, divided one by one, the broth is boiled 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. It is worth sending to the discussed soup raw onions and carrots, not fried.
It remains to add seasonings to the dish. Pairs well with the discussed soup. Provencal herbs, curry, paprika.
5-7 minutes after the vegetables, pre-washed lentils are placed in the multicooker bowl.

The finished dish is salted to taste.

Creamy Yellow Lentil Soup - Step by Step Recipe

Yellow bean lentil soup is not only tasty, but also very appetizing in appearance. In addition to 200 g of lentils, it is used for its preparation: carrots, onions, 3 potatoes, 2 tomatoes, 4 garlic cloves, a couple of bay leaves, salt, oil.

Lentils are washed, filled with water and boiled. Immediately after the appearance of the first bubbles, chopped garlic cloves and bay leaves are added to the pan. Food is cooked for about half an hour with constant stirring.
A fry is prepared in oil from onions and carrots. Tomatoes grated on a coarse grater along with the skin are added to the mass. Together, the ingredients are stewed for 12-14 minutes.
Place the tomato dressing and diced potatoes in the broth.
The dish is salted and boiled for about half an hour.
It remains to turn it into puree using a blender (you must first remove and discard the parsley).

The soup goes well with garlic croutons.

If you are a follower proper nutrition, then in your menu there should definitely be a place for such a dish as lentil soup. Recipes for simply and deliciously prepared lentil soups are relevant for a vegetarian lifestyle, because they have so much essential protein, and fasting meals turn out to be hearty and healthy, despite the fact that they belong to fast food (if, accordingly, you don’t take them meat composition). So, how to cook lentils deliciously in first courses? Everything is amazingly simple!

Lentils are a unique product

Lentils are rightfully considered the oldest of agricultural crops; they are mentioned more than once in Old Testament, and its beans were found in Egyptian pharaonic tombs, discovered during excavations at the alleged sites of prehistoric human sites on the territory of modern Switzerland. The birthplace of culture is Asia Minor and Central Asia, Europe (southeast). Today, the largest areas of cultivation of cultivated lentils are in the fields of India, Canada, Turkey, Nepal, Iran, but in Central Europe, lentils are not particularly honored. This plant is difficult to tolerate frost, but is susceptible to heat, and resists drought well. The agrotechnology of cultivation is very similar to the technology of pea production.

Among the peoples of Asia, simple lentil dishes serve as a source of protein, nutritional properties they are not inferior to bread and meat. The medicinal properties of lentil grains are also known - they have been treated since ancient times for the stomach, corrected nervous disorders, and in the herbalists of Russian doctors, the plant gained fame as an excellent fighter against smallpox, kidney and liver diseases. What else is useful for lentils? Grains contain large amounts of iron, folic acid, amino acids and fiber. Using this product, you can significantly reduce blood sugar, cleanse the intestines of toxins and toxins, get rid of stones in bladder.

How to make lentil soup

There are a few rules to keep in mind when preparing lentil soups.

So, the features of cooking these first courses include:

There are green lentils that do not boil soft, retain their shape decently, which is why it is ideal for meat dishes, rice and salads. The taste is somewhat similar to buckwheat, but has a slight nutty flavor. This is due to immaturity. That is why green varieties need to be pre-soaked with water.
Red (another name is Egyptian). These are, in fact, shelled grains. Often, such a variety is preliminarily subjected to splitting, while chopped grains are perfectly boiled. That is why this variety is preferred for cooking porridges and soups, making pie fillings and making stews.
Brown. This variety among all lentils is the most common. Nutty aftertaste, versatility in culinary use, good ability to boil - this is what this variety is characterized by. Just half an hour of soaking before cooking is enough.
French green - this type is distinguished by tender pulp with excellent ability to keep its shape during the heat treatment process. It tastes like pepper and is good in salads.
Black fine-grained - very unusual in taste, spicy, which is why seasonings and spices are not at all necessary when cooking this variety.

How long lentils are cooked depends on the particular variety. The cooking time for first courses is significantly reduced, provided that the grains are soaked in water in advance. However, this is not necessary! How much to cook lentils until tender can be measured by the clock - about 20 minutes, but there are varieties that are already cooked after 10 minutes. Exists little secret: in salty broth or water, the cooking time increases, so it is better to salt the dish at the end (this rule also applies to peas!).

By the way, the calorie content of the first lentil dish, which requires cooking, is twice as high as that of grains that have not passed heat treatment. The red variety is more high-calorie (more than 300 kcal per 100 g), but after cooking, only 100 calories per 100 g remain.

Lentil soup with meat

How to cook a delicious lentil soup, rich and satisfying? Of course, with meat. There is more than one option on how to cook lentil meat soup, a recipe with a photo step by step will help you choose the best one!

Soup with lentils and chicken

One of the easiest to prepare first courses is chicken soup with lentils. If you decide that such a delicious soup should be for lunch today, then for this you will need to prepare the following products:

freshly chilled chicken (frozen is also suitable) - 0.7-1 kg;
potatoes - 0.5 kg;
lentil grains - a glass;
small carrot;
onion - 1 pc;
salt and seasonings, herbs - to taste;
refined oil for sautéing vegetables.

This chicken lentil soup recipe is easy even for a novice cook and is prepared like this:

We wash the chicken meat, put it in a convenient saucepan and fill it with cold water. We put on the stove, cook until half cooked, removing the foam in a timely manner.
Grind the onion into crumbs and carrots on a medium mesh grater. Saute in oil until golden brown.
V chicken bouillon we throw peeled and cut in any way (cube, semicircle, bar) potatoes.
As soon as the potatoes begin to boil, we throw lentils into the soup (my before that).
After re-boiling, we wait 7 minutes and send the frying to the soup. Immediately season with spices, salt and bring our soup to readiness. At the end of cooking, we “green” the dish a little with a bunch of chopped greens.

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Soup with lentils and beef

Delicious beef lentil soup is not difficult to cook. To implement this recipe in your kitchen, you will need to take:

a piece of beef grams for 400-500;
peeled potatoes - 300g;
lentils - a glass;
one by one:
- bulb;
-carrot;
- large tomato;
garlic cloves - 3 pcs;
salt and seasonings according to taste preferences;
lavrushka and greens.

The cooking algorithm is as follows:

Boil the whole piece of beef to become soft. Then we take out and cool.
We soak the lentils in boiling water at the same time as we put the meat on the stove.
Cut the peeled vegetables into cubes.
We put our potatoes in the broth.
We heat the oil in a frying pan and fry the onion, carrot, then we send the tomato to them, and just before the sautéing is ready, the garlic crushed on the garlic press.
In the meantime, we monitor the boiling of the potatoes, and as soon as it boils, pour in the lentils.
After cooling, cut the meat into cubes.
We send sautéed vegetables and meat to the soup, season with salt and pepper. Before leaving the fire, do not forget to throw greens with lavrushka into the pan.

This delicious soup is so fragrant and appetizing that the whole family will gather at the table in a matter of seconds, and be prepared to ask for more!

Soup with lentils and pork

Lentil soup with meat in pork broth - very rich and tasty! Try pampering your family! The set of ingredients is simple:

pork pulp - a piece of 500 grams;
potatoes - 5-6 tubers;
on carrots and onions for sautéing;
for frying - vegetable oil;
lentil beans - a glass;
greens if you like.

First of all, we need to cut the meat into pieces and put to boil.
At the same time, soak the lentils in water.
When the meat boils, remove all the scale for the transparency of the broth.
After 30 minutes of meat boiling, we send medium-sized chopped potatoes to the broth.
Boiled potatoes? It's time to send lentils to him.
We pass the grated carrots and onions.
In the last 10 minutes of cooking, salt the dish, add the frying and greens.

Lentil soup with smoked meats

Incredibly delicious soup with lentils and smoked meats, the recipe of which is offered to you below, will please you with ease of preparation. Shall we start?

We will need:

smoked meat - pork ribs- about half a kilogram;
potatoes - tubers 5-7 (as usual you take for soup);
lentil beans - about a glass;
spices and salt;
for sauteing - carrots, onions and butter;
any greens, lavrushka.

Boil the ribs for about an hour over medium heat.
Then they need to be taken out and cooled, the pulp is picked from the bones.
Peel and cut the potatoes in any shape, throw them into the broth.
Stir the boiled potatoes, remove all the scale that has surfaced, add the soaked lentils to the pan.
Make a saute from carrots and onions.
In the soup, brought to half-readiness, return the meat and put the carrot-onion. Salt right away.
At the end of cooking, you can throw greens and a couple of leaves of parsley into the broth.

The soup is very similar to pea soup in taste, but it is prepared sooner.

Soup with lentils and potatoes: recipe

Delicious simple vegetable soup is a great option for a vegetarian lunch. We cook from the following products:

potatoes - 350 g;
lentils - half as much (150-170 g);
100 g of fresh bell peppers and tomatoes;
onion -1 pc.;
garlic - a pair of teeth;
salt;
tomato paste - a full tablespoon.

Pour washed lentil beans with water, bring to a boil and boil for 5 minutes.
As you like, cut the potatoes (for example, into cubes) and throw them into the soup. We cook, removing scale.
Finely chop the rest of the vegetables and sauté, adding to the pan in this order - onion, pepper, tomato. Then - tomato paste.
Salt the dish, throw in the passerovka and boil for 10 minutes. Sprinkle with herbs.

Ready! Simply delicious! This soup with lentils and potatoes can be eaten for lunch and dinner - there are few calories, it does not harm the figure.

Vegetarian Lentil Soup

Truly vegetarian recipe lentil first course is prepared from these products:

lentils 1 cup;
one carrot and one onion;
3-4 potato nodules;
a couple of pickled cucumbers;
tomato paste - a tablespoon;
pepper, herbs, salt to taste.

Cook lentils after boiling for 5 minutes and add potatoes to the broth (bar or cube). We do not add salt to the full extent - cucumbers will also give salt!
Saute carrots, onions and tomato paste together. Add to boiling soup.
Finely chop the cucumber, stew separately for 7 minutes and add to the soup.
Before cleaning from the fire, you can add chopped greens.

Diet lentil soup

Do you count every calorie and worry about every extra millimeter around your waist? Then we cook a delicious soup that saturates and does not make you fat. And here lentils help us.

Needed for soup:

200 in own juice canned tomatoes;
a glass of lentils;
garlic - a couple of cloves;
onion - head;
5 glasses of chicken broth;
thyme - a pinch;
salt and black pepper.

Put all the named ingredients into the pan, bring to a boil and boil for 5-7 minutes. Reduce the heat to low and let the soup thicken. How much to cook lentils in soup - the consistency of the dish will tell you: evenly thick, puree. At the end of cooking, do not forget about salt. You can eat with crackers.

Mushroom soup with lentils

Fragrant lentil soup with mushrooms, the recipe of which is presented below, is incredibly tasty. Try it!

We take 4 liters of water:

2/3 cup lentil beans;
fresh champignons - 250 g;
a couple of potato tubers;
one onion and carrot;
salt, herbs, oil for cooking onion-carrot frying.

Then we send the frying to lentils and potatoes, and fry the mushrooms in the same pan, only wash them first and cut them into plastics. Put into soup.
Boil everything together for about 5 minutes, until tender, chop the greens into the soup and steam, removing from the stove, under the lid for about half an hour.

This soup with lentils and mushrooms can be cooked not only with champignons, mushrooms or oyster mushrooms are also good!

Lentil cream soup: a simple recipe

Light cream soup from lentils will delight you with the pleasant taste of a combination of lentil grains and fragrant greens.

Ingredients:

lentils (brown would be nice) -180 - 200 g;
2 liters of water;
salt - a pinch;
on the onion and carrot;
peas black pepper - 4-5 pcs.;
a glass of cream;
bunch of dill or parsley.

Cook lentils for half an hour.
Grind the vegetables, throw the onion-carrot mixture to the lentils and boil for another 15 minutes, adding salt and pepper grains.
Set aside the soup and bring to a puree state with a blender, pour in the cream and mix.
Chop the greens and add to the lentil-cream puree soup.

Lentil Puree Soup - Recipe with Cheese

Tasty, satisfying and no more than 70 kcal in total - these are the advantages of this soup! Products:

lentils - a glass;
onion turnip - head;
small carrot;
a couple of potatoes;
processed cheese without additives - 200g;
any broth - 1.2 l;
salt and herbs.

How to cook lentil soup with cheese? Boil the lentils in the broth, then, 10 minutes after the first ingredient boils, send the potatoes, cut into strips, into the pan. Salt. Let it boil.

We prepare carrot-onion sauteing (grind the vegetables and fry in oil).
In almost ready soup dissolve the cheese, let it boil and set aside, sprinkling with chopped herbs.

Lentil soup in a slow cooker

Need a soup but don't have time to stand by the stove? How to cook lentils - the best recipe for busy housewives: in a slow cooker! Everything is extremely simple! Here good recipe:

Based on 1.5 liters of water, we need the following food set:

150 g chicken fillet,
lentil beans - a glass;
potatoes - a large tuber or a pair of medium ones;
carrots and onions - 1 each;
large tomato - 1 pc;
for seasonings: garlic (2 cloves), sweet peas-pepper - 5 pieces; paprika - a pinch, salt.

We fry the fillet cut into pieces in our electric saucepan, splashing a spoonful of refined oil into the bowl. When it is fried to a golden crust - add chopped carrots and onions, tomatoes, bring the browning to readiness. We put potatoes with lentils at the same time, pour water. Salt. We cook by selecting the “soup” mode for half an hour, put the spices and cook for another 10 minutes. Then we let our soup brew.

Turkish lentil soup

How to cook lentil soup unusually delicious? Try Turkish soup with bulgur and lentils! The set of products in the soup is as follows:

bulgur (wheat grain) lentil bean - 300 g each;
water - 4 l;
tomato paste - 5 tbsp. spoons;
100 g sweet paprika;
crushed peppermint - 1.5 tbsp. spoons;
onions - 2 medium pieces;
sweet peas-pepper - 6-7 pcs:
salt and herbs.

Boil wheat and lentil grains in water with paprika and peppercorns, reduce the power of the burner to a minimum. On the other - fry the onion with tomato paste, put in the soup. Enter spices, herbs.

Tomato soup with lentils

And finally, another nice recipe: tomato-lentil soup. This first dish is prepared by taking 4 liters of water:

lentils 1.5 cups;
potatoes - 3-4 tubers;
tomatoes in their own juice - 350 g;
carrots, bell peppers, onions - 1 pc each;
salt and black pepper - a little, according to taste preferences.

Boil the beans for half an hour until half-ready and drain the liquid. In the meantime, sauté the onion in a deep saucepan, add grated carrots, chopped pepper into strips.