Home Nutrition Lean lentil soup with mushrooms and vermicelli. Italian soup with lentils and small pasta Italian soup with small pasta and lentils

Nutrition

Lean lentil soup with mushrooms and vermicelli. Italian soup with lentils and small pasta Italian soup with small pasta and lentils

The article will present you with recipes for delicious lentil soups with simple ingredients.

Lentils are a healthy legume that can be used to make side dishes, cereals, pastas, and soups. Lentils are distinguished by satiety, rich nutty flavor and weight. unique properties for the human body. This culture has several varieties and each is perfect for cooking first courses.

To weld tasty soup, lentils should be prepared in advance for cooking:

Sort through dry lentils, discarding any spoiled beans and debris that may come across in the package.
Pour the sorted lentils into a colander and rinse thoroughly under running water, stirring the beans with your hands.
Pour the lentils cold water and let it stand in it for 0.5-1 hour, drain and replace the water, set to boil.

The cooking time of lentils in soup depends only on what type it is:

Green - 35-40 minutes
Brown - 40-45 minutes
Red - 25-30 minutes

IMPORTANT: Depending on what kind of lentils you use for cooking soup, correctly distribute the addition of this culture to the dish: at the beginning of cooking or at the end.

How to cook soup with lentils?

Soup with beans and lentils: recipe

Phosolevo- lentil soup- the most popular among dishes made from lentils. It does not take much time to prepare it, and the taste will surely please both children and adults. In addition, this soup is very satisfying and nutritious.

You will need:

Red lentils - 40-50 g (sorted and washed, if desired, can be replaced with any other lentils, brought to half-cookedness).
Red beans - 80-100 g (you can use both small and large ones, you can also replace it with white or black beans).
Onion - 1 PC. average
Garlic - 1 PC. (not big head)
Bulgarian pepper -
Spices to taste
Vegetable oil(any refined)
bay leaf
- 2-3 tbsp.
Paprika- 0.5-1 tsp (without slide)

Cooking:

Soak washed and sorted beans with lentils overnight in cold water.
After soaking, drain the "old" water and fill with fresh water so that it covers the beans and exceeds their level by 3 fingers.
Put the dishes on the fire and cook over moderate heat until the beans are soft, this will take you 1-1.5 hours.
Heat the oil in a frying pan and send finely chopped onion and pepper into it, squeeze the garlic and fry a little.
Stew vegetables on fire for 5-10 minutes and add tomato paste, you can pour in a little water.
Soup dressing should be simmered over low heat for another 10-15 minutes.
Remove the legumes from the heat, divide the whole mass (together with water) into two parts and carefully smash one of them with a blender to a liquid puree state.
Combine the two parts of the soup, add the dressing and mix thoroughly. Taste the soup, add the necessary spices and bay leaf, hold under the lid over low heat for another 10-15 minutes.
Let the soup brew and serve it generously sprinkled with fresh chopped herbs.

Bean and lentil soup

Delicious Lean Meatless Green Lentil Soup: Recipe

Lean lentil soup will be very delicious dish because this legume has its own unique aroma, which will be a substitute for any broth. Such a dish will be a hearty addition to lunch, and if you add a little potato (or eliminate it altogether), you will have a nutritious diet soup.

You will need:

green lentils
Potato- several pcs. taste
Carrot- 1 PC. small size
Onion
Garlic- a few cloves to taste
Bay leaf, pepper mix, oregano(you can also use any other spices you like).
for a beautiful presentation.

Cooking:

Soak lentils overnight in cold water. This will speed up the cooking process in the soup.
After soaking, drain the old hearth, rinse the lentils a little from debris.
The total cooking time for green lentils should be 30-40 minutes, if less - the legumes may remain tight, more - they will boil.
Simmer the soup over low heat, covering the pan with a lid for another 20-24 minutes.
Before serving, let the soup brew, squeeze the garlic into it to taste, cover with a lid and let it “rest” for 10-15 minutes.
Garnish the soup with chopped herbs when serving.

Potato soup with green lentils

Mushroom soup with lentils: recipe

Soup made with lentils mushroom broth, has an incredible "forest" flavor and satiety. It is both lean and diet dish, which you can please yourself absolutely at any time of the year, for any meal. You can use any kind of lentils or a mixture of legumes of different colors in the recipe.

You will need:

Lentils - 220-250 g (red or any other kind).
Fresh mushrooms - 250-300 g (you can use absolutely any, for example, champignons - they have a small, neat size and a beautiful shape).
Onion - 1 PC. (small size)
Garlic - a few cloves to taste (optional, can be excluded).
Potato - several pcs. taste
dried basil - spice to taste
Bay leaf - spice to taste
Fresh herbs for serving ready-made soup

Cooking:

Soak the lentils overnight in cold water. This is necessary so that during the cooking process it becomes soft.
Drain the dirty water from the lentils, fill with fresh water and put on fire.
Mushrooms (champignons) cut into slices, keeping their shape. Send half to the sous to cook with lentils, the other half to the vegetable oil in the pan.
Send the chopped onion and grated carrots to the pan, bring the fry to a golden color, add to the boiled lentils.
Several potatoes should be peeled and cut into cubes, pour into a saucepan, add spices to taste.
The approximate cooking time of the soup after adding the potatoes is 20-25 minutes over low heat with the lid closed.
When the potatoes are ready, turn off the stove, add the crushed garlic and let the soup brew for 10-15 minutes before serving. After that, when serving, decorate with herbs.

Mushroom soup with lentils

Vegetable Lentil Soup: Recipe

Vegetable soup with lentils is both fresh and satisfying due to the bouquet of aromas of fresh fruits and the incredible nutritional value of lentils. For variety, you can supplement the recipe with other vegetables and use different types lentils.

You will need:

Lentils - 2/3-1 cup (depending on the size of the pot, 1 cup per 3 liters of water).
Potato - 2-3 pcs. (can be excluded for cooking diet soup).
Carrot - 1-2 pcs. small size
Broccoli - a handful of cabbage flowers in about 200 g.
Zucchini or zucchini 1 PC. (little)
Clove of garlic - 1-2 pcs. (according to your taste)
Sweet or bell pepper - 1-2 pcs. (depending on size).
Onion - 1 PC. (small bulb)
Any spices to taste

Cooking:

Soak the lentils overnight, in the morning fill with fresh water and put the pan on the fire.
Prepare a fried onion and finely diced carrots (you can grate, but the cubes will look more aesthetically pleasing in the finished dish).
Add the diced peppers to the fry and squeeze out the garlic.
Potatoes need to be peeled and cut into cubes, send to cook with lentils.
Send the roast there and cook the soup for 10-15 minutes under a closed lid over low heat.
Prepare broccoli by dividing into small florets. Peel the zucchini from the skin, cut into cubes the pulp without the seed part.
Add your favorite spices, broccoli and zucchini to the soup, cook for another 10-15 minutes.
Then cover the pot with a lid and turn off the heat. Let the soup brew for 15 minutes and sprinkle generously with finely chopped fresh herbs before serving.

Vegetable lentil soup

Lentil and Chicken Soup Recipe: Recipe

Any broth will add to the lentil soup not only satiety, but also a delicate aroma, as well as a rich taste. The most popular meat is chicken, it is affordable, not fatty and tasty. To prepare the soup, you can use any part of the chicken - fillet, back, leg.

You will need:

Lentils - 2/3 cup (approximately 2.3-2.5 liters of water).
Potato - several pcs. at the discretion of
Chicken leg - 1 PC. (can be replaced with any other part or turkey meat).
Bulb - 0.5 pcs.
Carrot -
Green onion -
Garlic - 1-2 cloves (optional)

Cooking:

You can use any lentils for this dish, as long as you cook green or red lentils - they require a longer cooking time. Soak the lentils overnight, change the water in the morning and put it on the fire.
In parallel, cook 1 leg
Make a stir-fry with onions and carrots
After the leg is cooked, it should be removed from the pan and left to cool.
Strain the broth
Throw the lentils in a colander (even if it has only reached half-cooked by this point) and drain the water from it, then send it to the broth.
Add the roast to the broth and continue cooking, adding finely chopped potato cubes to the soup.
Disassemble the slightly cooled leg into pieces of meat, discarding the bones and skins, add the meat to the pan.

Lentil soup with chicken

Lentil puree soup: recipe in a slow cooker

You will need:

Red lentils - 100-150 g (sorted and washed)
Onion - 1 PC. average
Garlic - 1 PC. (not big head)
Potato - several pcs. at the discretion of
Bulgarian pepper - 2-3 pcs. (depending on the size, preferably different colors, for example, red and yellow).
Spices to taste(a mixture of spices and Italian herbs)
Vegetable oil(any refined)
bay leaf- 1-2 pcs. (may not be added)
Tomato paste concentrated- 2-3 tbsp.
Paprika- 0.5-1 tsp (without slide)
Fresh herbs for serving the dish (parsley or cilantro, dill)

Cooking:

Soak the lentils overnight in cold water.
In a slow cooker, heat the oil and send finely chopped onion and pepper into it, squeeze the garlic and fry a little.
chop the onion and bell pepper into small cubes, garlic - chop with herbs.
Hold the vegetables in the "Stewing" mode for 5-10 minutes and add tomato paste, you can pour in a little water.
Fill the roast with water (up to the middle of the level of the multicooker bowl), pour in the lentils and potatoes, cut into small cubes.
Pour spices and crushed garlic, close the multicooker and cook sur 30-40 minutes in the "Soup" mode.
After the time has elapsed, check the softness of the lentils. When ready, pour the soup into a saucepan and use an immersion blender to puree the mass.
When serving, garnish the dish with fresh herbs to taste.

Lentil soup puree

Pumpkin Soup with Lentils: Recipe

Pumpkin-lentil soup has a rich aroma, taste and color. This dish can be safely classified as a dietary one, and there are so many benefits in it that absolutely everyone can eat it without any restrictions.

You will need:

pumpkin pulp– 200-250 g (fresh or frozen)
Red lentils - 170-200 g (depending on the saucepan).
Tomato - 1-2 pcs. (can be replaced with tomato juice or paste).
Bulb - 1 PC. (small)
Carrot - 0.5-1 pc. (depending on size)
Garlic - a few teeth to taste
Any spices to taste

Cooking:

Lentils are soaked overnight. After that, it should be washed again.
Soup can be boiled in water or any broth. The approximate amount is 1.5-2 liters.
Cut pumpkin flesh into small cubes
Finely chop the vegetables and, together with the pumpkin, pour into a cauldron or a saucepan with a thick bottom.
Pour in vegetable oil and start frying vegetables, which should last about 20 minutes, you can add oil or water.
Tomatoes should be peeled and add their pulp to the vegetables (or just tomato paste).
Add lentils to vegetables, fill the whole mass with water and broth and cook for another 20-25 minutes.
Before serving, garnish the dish with fresh chopped herbs or green onions.

Pumpkin Lentil Soup

Turkish Red Lentil Soup: Recipe

You will need:

Lentils (red)- 1-1.5 cups (washed and soaked).
vegetable or meat broth(according to the size of the pan, approximately 3 liters).
Tomato paste - 2-3 tbsp (can be replaced with more tomato juice).
Paprika - 0.5-1 tsp
A mixture of peppers 0.5-1 tsp
Flour - 1-1.5 tbsp (will add density and density to the dish)
Dried mint - 0.5-1 tsp
Italian herb blend dry natural spice (to taste).
Lemon - a slice of lemon in portions in each plate

Cooking:

Washed and soaked overnight, lentils are poured with clean water (broth) and put on fire.
Add spices and salt, bay leaf or crushed garlic to the liquid (all to taste).
Simmer soup until soft lentils (approximately 30-40 minutes).
Add tomato paste and other spices, mix everything thoroughly.
Divide the soup into two parts, chop one part with a blender, mix both parts.
When serving, garnish the soup with chopped herbs and a slice of lemon.

Turkish lentil soup

Italian soup with lentils and pasta: recipe

You will need:

Chicken leg (or any other part of the chicken) 1 PC.
Red lentils - 1 cup (200-220 g)
Paste- 50-60 g (small gossamer pasta or thin spaghetti).
Carrot– 1 piece (small size)
Bulb– 1 piece (small)
tomato paste- a few tablespoons (can be replaced with tomatoes or any other tomato sauce).
Garlic- a few cloves to taste
Italian herb blend- taste
Potato- several pcs. taste
Butter- 2-3 tbsp.
Greens for decoration ready meal(any)

Cooking:

Leave the lentils in cold water overnight
Boil the broth from the leg, remove the leg to cool, and strain the broth.
From carrots, onions and tomatoes (paste), cook a fry in butter.
In the broth, send the roast, the meat, cut into pieces, lentils and finely chopped potatoes.
Boil the soup for 30 minutes under a closed lid, 20 minutes after the start of cooking, add pasta and spices, squeeze out the garlic.
After 10 minutes, check the potatoes and lentils for softness, if they are ready, cover the soup with a lid, turn off the heat and leave the soup to infuse for another 10-15 minutes.
After insisting before serving, decorate the soup with chopped fresh herbs.

Italian lentil soup with pasta

Soup with lentils and potatoes: recipe

You will need:

Green or red lentils- 1 cup (this is approximately 200-220 g).
Potato- several pcs. taste
Carrot- 1 PC. small size
Croutons from white bread(or croutons)
Onion blue (Crimean)- 1 PC. (small or small)
Garlic- a few cloves to taste
Fresh chopped greens (any) - for a beautiful presentation.

Cooking:

Soak lentils overnight in cold water
Put the lentils on the fire and start cooking the fried onions and carrots in vegetable oil.
The total cooking time for green lentils should be 30-40 minutes.
After the first 15 minutes of boiling the lentils, add the roast, spices and diced potatoes to the water.
Cover the pan with a lid and cook the soup for 20-25 minutes.
Before serving, squeeze the garlic into it to taste, cover and let it brew for another 15 minutes.
Garnish the soup with chopped herbs or green onions when serving

Potato lentil soup

Yellow Lentil Soup: Recipe

You will need:

Yellow lentil - 1-1.5 cups (pre-washed and soaked).
Carrot - 1 PC. (medium)
Garlic - 1 small head (not very "evil")
ground coriander - 0.5-1 tsp
Bulgarian pepper - 1 PC. large (red or yellow).
Broth (meat or vegetable) depending on the size of the pot.

Cooking:

Pour the lentils overnight, and in the morning, after changing the water, put on fire, filling with any broth.
Boil the lentils for a total of about 35-40 minutes.
After boiling water, add spices and spices, as well as diced peppers.
Five minutes before readiness (readiness is checked by the softness of the lentils), squeeze the garlic and let the soup brew under a closed lid.

yellow lentils

Soup with lentils and beef: recipe

You will need:

Lentils yellow or red 2/3-1 cup
Potato - several pcs. at the discretion of
Beef (any part or bones) - 300 g (boil the broth in advance).
Bulb - 0.5 pcs.
Carrot - 0.5 pcs. (onions and carrots can be taken very small).
Green onion - a few feathers (for serving the finished dish).

Cooking:

Boil the beef broth in advance, strain it and take the meat into pieces.
Send the soaked lentils to boil in the broth without meat for 20 minutes.
Make a roast of onions and carrots, add them to the broth.
Chop potatoes and add garlic to soup
Season the soup to taste with any spices
Add Meat
Cook the soup for another 10-20 minutes (depending on the softness of the lentils and potatoes), then squeeze the garlic, mix and leave to infuse under a closed lid.
Sprinkle the soup with chopped green onions before serving.

beef soup with lentils

Smoked Lentil Soup: Recipe

You will need:

Smoked pork ribs - 200
Lentils red or yellow- 250-280 g (soak in advance, you can also use other lentils, cooked until half cooked).
Bulb - 1 PC. (small)
Garlic - a few teeth to taste
Potato - several pcs.
Carrot - 1 PC. small
Spices (a mixture of peppers and Italian herbs) - taste
Greens for serving

Cooking:

Soak the lentils and boil in advance for 0-15 minutes until half cooked.
Make a roast of onions and carrots, pour it into a saucepan, fill it with water or broth.
Separate the ribs for meat and add the meat to the broth.
Add potatoes and half cooked lentils, spices.
Cook for 20-25 minutes over low heat with the lid closed.
Turn off the heat and let it brew before serving, sprinkle with fresh herbs.

Smoked lentil soup

How to cook brown lentil soup?

Brown lentils have a longer cooking time. However, it is very tasty and suitable for making soups. You should know that lentils pre-soaked for 10-12 hours should be added to the first courses, in some cases (when the soup needs to be cooked faster), lentils, brought separately to half-cookedness, are added to the dish.

Video: "Lentil Soup"

Lentil soup is high in protein and low in fat. And with the addition of tomato paste and curry, the dish acquires a light exotic shade!

What products are needed for soup with lentils:

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 - pinch
salt
vegetable oil for frying

How to cook delicious lentil soup with tomato paste and smoked sausage:

1. Wash and peel onions and carrots. Grate the carrots on a coarse grater, and finely chop the onion.

2. Pour a little into the pan vegetable oil, put the chopped onion with carrots and fry until golden brown.

3. Cut the smoked sausage into cubes ...

...and also fry it in a pan.

4. Put fried carrots, onions and smoked sausage into a deep saucepan.

5. Pour water into the pan.

6. Add curry seasoning.

7. Then add tomato paste.

8. Bring the broth to a boil. Rinse the lentils and add to the boiling broth.

9. Boil the soup over low heat for 20-25 minutes.

10. Finely chop the garlic ...

…and add to almost ready soup.

11. Cook for a couple more minutes. Add dried green onions to the finished soup.

Lentil soup with tomato paste and smoked sausage ready! Bon appetit!

Highly tasty first the dish can be prepared from seemingly incompatible products, namely, vegetarian lean soup from lentils with mushrooms and vermicelli. 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.

Such a soup is prepared quite quickly, we don’t put potatoes in it - there will be enough carbohydrates from vermicelli (which is better to take from durum varieties wheat), and the protein component will be red lentils and royal champignons. It turns out the soup is rich and satisfying.

Ingredients:

onions - 2 pcs.;
carrots - 1 pc.;
vegetable oil or ghee - 3 tablespoons;
lentils - 2/3 cup;
vermicelli - ½ cup;
fried mushrooms- 300 g;
salt - to taste;
a mixture of peppers, paprika - a pinch each;
greens - a few branches;
bay leaf - 1 pc.

Thick and nutritious soups are especially relevant in the cold season, when you want to warm up and get enough 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 a 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 mung dal soup), you can also cook hot in the oven - like this one in pots. with tomatoes will also bring a lot of pleasure - tender, fragrant, with oriental notes.

How to make Lentil Vermicelli Soup:

I poured vegetable oil into a saucepan with a thick bottom (in which I will cook soup).

Throw in the chopped onion. A little spasser - to transparency.

I threw in a grated carrot. Saute carrots until soft - 5 minutes.

Throw in the fried mushrooms. I had royal champignons - I really love these mushrooms.

She threw spices - paprika and a mixture of peppers.

I filled it with boiling water - I used 1 liter, because I wanted the soup to be thick.

I washed the lentils and put them in the soup.

After about 20 minutes, when the lentils were boiled, I threw the vermicelli.

Then bay leaf, salt and herbs.

Turned off the fire after 3 minutes.

That's all, delicious, rich lentil soup with mushrooms and vermicelli is ready!

Bon appetit!

Step-by-step recipe for Italian soup with lentils and fine pasta with photo.
National cuisine: Italian food
Dish type: First meal
Recipe Difficulty: Difficult recipe

Preparation time: 16 minutes
Time for preparing: up to 2 hours
Servings: 8 servings
Amount of calories: 193 kilocalories

A simple recipe for Italian soup with lentils and fine pasta Italian cuisine with photo and step by step description cooking. Easy to prepare at home in up to 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 full of abundance original flavors and aromas, it is distinguished by the abundant use of a variety of seasonings. One of original dishes Italian cuisine is soup with lentils and fine pasta Ptitim. To begin with, the meat should be washed under cool water, if necessary, cleaned of films and excess fat. Cut into small pieces.
Fry the meat in a dry frying pan at a high temperature until a light crust forms, so that it remains very juicy.
Put the fried meat in a saucepan, fill it with cold water and cook over high heat. When the meat boils, a foam forms on the surface of the broth, which must be removed with a slotted spoon. Salt the broth and cook the meat at a low temperature until tender.
Peel the onion, rinse with cold water and finely chop.
Fry the onion for sunflower oil over low heat until golden brown.
Next, clean the carrots, wash and grate it. We peel the tomato (to easily do this, you need to make a cross-shaped incision on the surface of the tomato and pour boiling water over it for a few minutes, after which the peel is easily peeled). Randomly chop the tomato and chop with 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 pasta, dried paprika, dried spices and herbs (I use basil, bay leaf, ground black pepper).
When the meat acquires a soft texture, we bring the frying and the prepared mixture into the pan. Cover with a lid and cook for 30 minutes over low heat. Stir the soup occasionally to keep the pasta from sticking to the bottom of the pot.
While the soup is cooking, chop the garlic and herbs. Fresh garlic, if desired, can be replaced with granulated. As herbs, I use dill and parsley, if desired, you can add other herbs to your taste.
After the time of cooking the soup, remove the pan from the heat, add chopped garlic and herbs to it and let it brew for a while.
Next, grate the cheese on a coarse grater. Parmesan cheese is ideal for this soup, but any other hard cheese will do if it is not available.
Pour the soup into bowls.
So stayed finishing touch: add grated cheese to the soup and serve. Bon appetit!

As a rule, when we cook Italian soup with lentils and pasta in a slow cooker, it takes a considerable amount of time to prepare vegetables: peeling and slicing. However, there are many recipes where they are presented, but in dried form. And the density is given by other ingredients, no less interesting in terms 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 does not allow you to cook it without the use of cheese. A wand is a lifesaver in conditions of lack of time.

Ingredients

350 grams of chicken or turkey fillet;
Italian Soup Set or:
100 grams of red lentils,
100 grams of fine pasta,
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 soup with lentils and pasta in a slow cooker

The chicken is washed and cut into pieces of medium size.

After that, it is placed in a multicooker saucepan, filled with water, “Steam cooking” is turned on for one minute.

As soon as the process is completed, the water is drained, the meat is transferred, and the container is washed.

Multi is placed in a clean saucepan chicken fillet, salted and filled with water, the Extinguishing program is activated for 1 hour. After half the specified time, lentils, pasta and dried vegetables are poured into the slow cooker.