Lentils contain substances that maintain energy balance and improve the functioning of vital organs: vegetable protein, iron, folic acid, soluble fiber. Those who want to stay healthy and avoid the problem of excess weight should include lentil soup in their menu. The recipe for this dish is easy to master.
Lentils are just beginning to gain popularity in domestic cuisine. However, many have already appreciated the merits of this legume. In addition to its beneficial composition and high nutritional value, lentil dishes have a fairly pleasant spicy taste - provided they are prepared correctly.
Lentil soup: vegetable recipe
If you decide to make lentil soup, a step-by-step recipe with photos will make the task much easier. This first dish will have an appetizing nutty smell, and its taste can be enhanced with the help of Indian spices - turmeric, coriander, curry pepper or cumin.
Ingredients:
- 2 liters of water;
- 1 tbsp. lentils of any kind;
- 1 medium sized carrot;
- 1 onion;
- 1 sweet bell pepper;
- 1 cauliflower or broccoli;
- 80 g cream.
Preparation:
- Remove the skins from potatoes, carrots, and onions, and the inside of the pepper should be cleared of seeds.
- Cut the potatoes into strips, combine with lentils and place in boiling water.
- Cook the contents over low heat for about half an hour.
- Chop the onion, carrot, melt the cream in a frying pan and saute the food in it until the onion acquires a golden hue.
- Add the mixture to the boiling soup.
- Dice the peppers and cabbage and place them in a saucepan along with a pinch of salt and spice powder.
- The soup, covered, is cooked for another 17 minutes over medium heat.
French cream soup Conti with milk flavor
A minimum of effort, money and time spent, but a maximum of vivid impressions. That's why this French recipe for lentil soup has conquered Europe. In addition, nutritionists have recognized it as an indispensable “companion” on the path to an ideal figure. It takes 30-40 minutes to prepare a tender puree soup.
But to achieve a similar result, follow the step-by-step instructions exactly:
- pour water (250 g) into yellow lentils and cook them over medium heat until tender;
- At this time, croutons are made: the pulp of the loaf is cut into small cubes, removing the crust;
- pieces of bread are fried in butter in a frying pan;
- as soon as the lentils are cooked, they are separated from the broth;
- the grains are crushed in a blender, followed by grinding the mass through a sieve;
- the resulting puree is unloaded into a saucepan and placed on low heat;
- pour a glass of milk into the composition;
- if necessary, dilute the mixture with broth to give the dish uniformity of sour cream;
- add 1 tbsp. l. butter.
At the final stage, season the puree soup with salt and pepper as desired. Haute cuisine masters also add 1-2 g of saffron. But if such a rare spice is not available, it is replaced with turmeric or Indian curry. Alternatively, you can gently stir the egg yolk into the mixture. The lentil treat is served in special ceramic tureens, garnished with parsley or cilantro.
The crackers are poured into a clay bowl so that guests can add them to the puree soup themselves before the meal itself.
Medicinal red lentil soup
Red lentils are not inferior to other types in terms of the number of medicinal properties and the level of taste characteristics. In addition, it does not have a shell, so you will spend much less time preparing it.
Ingredients:
- red lentils – 60 g;
- lemon juice – 5 ml;
- bulbs – 2 pcs.;
- chicken broth – 380 ml;
- curry pepper – 4 g;
- clove of garlic;
- low fat cream – 5 ml.
Preparation:
- Chop the onion and garlic (standard, as always when preparing soups).
- Heat the broth and add lentils and spicy vegetables.
- Stir the soup and leave to simmer for 25 minutes.
- Grind the lentils in a saucepan using a blender.
- Add lemon juice.
- The finished dish can be decorated using cream.
Georgian lentil soup
Potatoes already appear in this oriental treat.
To obtain a rich broth, take 400 g of root vegetables. The same amount of lentils is poured with water for 6-8 hours, although it can be for 30-60 minutes. It all depends on the type of legume. The seeds are placed in a pan with cold water (ratio 1:2). After boiling, reduce the heat to low. During the cooking process, the foam is constantly skimmed off. At the final stage of readiness:
- add diced potatoes;
- add carrots in the form of slices;
- chopped onions are sautéed with tomato pulp;
- the resulting sauce is added to the soup;
- at the end the contents are seasoned with salt, pepper and spices.
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Black or red pepper gives Georgian soup its fiery taste. Spicy fans usually use chili.
The readiness of the dish is assessed by the soft texture of the vegetables. If they pierce easily, remove the pan from the heat. Although the recipe for lentil and potato soup does not involve the use of meat, Eastern women prepare the soup with meat broth. They use chicken, lamb, beef, and pork. The Georgian treat is served in combination with fresh herbs, as well as warmed lavash. In addition, the finished dish must be sprinkled with lemon juice.
First course of green lentils
When lentils are harvested before they are fully ripe, they have a greenish color. If you use the green variety to prepare first courses, the unusual taste with nutty notes will be especially pronounced. If you need a dietary soup, you can exclude meat from the recipe - a product containing animal fats.
Ingredients:
- 220 g beef meat;
- 125 g lentils;
- 1 onion;
- 2 medium sized potatoes;
- 20 ml tomato paste;
- 1 carrot;
- 40 ml sunflower or olive oil;
- salt and spices.
Preparation:
- Cut the beef into cubes and fry in oil with salt and spices.
- Cut the onion and carrot into small pieces.
- Combine vegetables with beef and simmer over low heat for 18 minutes.
- To avoid dryness, you can add 80 ml of water.
- Rinse the lentils, fill the container with water and put on fire.
- After 8 minutes, place the chopped potatoes in water.
- Dilute the tomato with water and pour over the meat and vegetables, continue to simmer for another 12 minutes.
- Add the contents of the frying pan to the soup and cook for another 15 minutes.
- Decorate the dish with herbs.
Delicious diet: lentil and potato soup
Vegetable lentil soup is the best dish for those who want to lose weight without creating a deficiency of nutrients in the body. A unique legume combined with potatoes gives the dish a unique flavor that is reminiscent of meat.
Ingredients:
- 305 g lentils;
- 4 potatoes;
- 1-2 carrots;
- parsley root;
- half a celery root;
- 2 medium sized onions;
- 3 cloves of garlic;
- 1 chili pepper;
- 40 ml tomato sauce;
- 20 g of dried dill and parsley;
- 2-3 bay leaves;
- 125 ml sunflower oil;
- table salt and any pepper.
Preparation:
- Place peeled potatoes, cut into small pieces, and lentils in a 3-liter container.
- Add salt and let it cook for half an hour.
- Grate the peeled carrots and celery on a coarse grater, chop the chili pepper and herbs.
- Fry the chopped onion in sunflower oil, add grated vegetables and roots to it. Sauté for 12 minutes.
- Pour the tomato into the roast and simmer for 6 minutes, then add the contents of the pan to the soup.
- Place bay leaves, herbs and garlic into the pan.
- After 12 minutes of boiling, your soup is ready.
Explosive mixture with lentils, peas and beans
An ancient recipe for lentil soup with peas and beans will help you prepare a hearty lunch with a savory flavor, while retaining all the beneficial properties. The legend says that only real heroes and Amazons can master this dish. Therefore, it is worth trying yourself in such a role. Preparatory work begins in advance. All types of legumes are taken in the amount of 1/3 cup. Soak for several hours.
Next, perform the required steps step by step:
- smoked breast and sausages are divided into pieces;
- fry the slices along with onions and garlic in vegetable oil;
- at the end they are seasoned with Indian curry, salt and suneli hops;
- add meat, chopped bell pepper (red and green), as well as greens and stalked celery to the soaked beans;
- pour boiling water and simmer for 30 minutes;
- add spinach (bunch) and bay leaf;
- cook for another 10 minutes, adding meat seasoning.
The recipe for this ancient soup contains red hot pepper. However, often such a spicy ingredient drowns out the exquisite play of flavors of smoked meat and legumes. Then they just use regular black pepper instead.
When serving, the dish is decorated with a huge bunch of “curly” parsley. In addition to meat, arugula and fragrant cilantro are excellent. Since the soup is poured into a deep bowl, according to etiquette it is placed on a large flat dish. Grated cheese is beautifully placed around the perimeter of the dish. Then guests can add it to the soup to enjoy the exquisite taste of the processed dairy product.
Lentil and chicken soup
Lentils in soup go perfectly with chicken. This dish contains twice as much protein, which significantly improves digestion and restores strength.
Ingredients:
- 250 g chicken fillet;
- 245 g brown lentils;
- carrots – 1 pc.;
- vegetable oil;
- a little dill and parsley;
- curry, ground black pepper, salt.
Preparation:
- Wash the chicken fillet under medium water pressure, cut into small pieces, sprinkle with curry and let sit for half an hour.
- Place the washed lentils in boiling water and cook slowly for 10 minutes, then add the peeled and chopped potatoes.
- After boiling, cook the mixture over moderate heat until tender.
- Chop the carrots into slices and fry in vegetable oil until they become soft.
- Grind the fried carrot pieces thoroughly in a blender.
- Fry chicken in a frying pan.
- Place the finished fillet and carrot slices into the soup.
- Season the dish with salt and pepper, then cover tightly and cook for 5-7 minutes.
All the best for children
Proper nutrition makes an invaluable contribution to a child's health. For this reason, pediatricians recommend diversifying children's weekly menus with lentil soup. It is also recommended to supplement the dish with healthy vegetables. The process of preparing an appetizing dish begins with soaking 150 g of lentils.
After 3 or 8 hours, the remaining operations begin:
- pour the swollen seeds into the pan;
- fill them with 250 ml of water;
- bring to a boil and salt;
- seasoned with thyme and turmeric;
- add butter (2 tsp);
- add diced tomatoes, carrots and red onions;
- grate ginger root (a teaspoon) and cook for 10 minutes;
- pour chopped cilantro and broccoli into the broth;
- squeeze out lemon juice (1 tbsp) and simmer over medium heat for another 5 minutes.
To avoid overcooking the lentils, it is recommended to place the seeds in already boiling water. In addition, there is an opinion that it does not need to be soaked. But then the beans will have to be cooked much longer.
The contents are stirred regularly to ensure complete cooking of the products. The foam is constantly skimmed off so that the broth becomes almost transparent with a slight amber tint. For children, such a multivitamin soup will be a real godsend, as it contains a huge amount of healthy vegetables. If it is not possible to buy broccoli, it can be successfully replaced with cauliflower. The dish is served with a white baguette and sour cream.
Turkish soup recipe
Lentils are often used in the national cuisines of the peoples of the East. If you are a fan of hot, savory dishes with a fresh flavor, you will definitely like this version of the soup.
Ingredients:
- lentils – 325 g;
- 2 onions;
- 4 potatoes;
- 1 carrot;
- tomato paste or fresh tomato pulp – 40 ml;
- flour – 40 g;
- sunflower oil;
- dried mint, coarse pepper, paprika, thyme or cumin.
Preparation:
- Leave the washed grains in water for 15-20 minutes.
- Coarsely chop the potatoes and chop the onions, grate the carrots.
- Place lentils and vegetables in a 2-liter saucepan filled with water and keep everything on low heat for 1 hour.
- Cool the contents of the container, pass through a mesh and boil again.
- Heat sunflower oil, flour and tomato paste in a frying pan, add salt and add to the water with lentils.
- Add dried mint leaves, spices and salt to the soup.
- The boiling process should last another 6 minutes.
Cooking in a slow cooker
Owners of modern kitchen equipment can easily please their loved ones with lentil-based first courses. Soup prepared in a slow cooker will not only taste better, but will also retain its beneficial qualities to the maximum extent.
Ingredients:
- chicken breast on the bone;
- 3 potatoes;
- vegetable oil;
- half an onion;
- 1 bell pepper;
- 200 g red lentils;
- bay leaf, allspice, salt.
Preparation:
- Remove the skins from the vegetables, chop the onion, grate the carrots, chop the potatoes into strips, and chop the bell pepper into cubes.
- Turn on the “Fry” mode, pour in a little sunflower oil and sauté the vegetables.
- Place potatoes, boiled chicken, lentils along with salt and spices into a slow cooker, select and cook for 25 minutes.
- After the readiness signal, add peppercorns, bay leaves and put on “Warming”, which should last 5 minutes.
If you would like to make Lenten Lentil Soup, follow these directions.
Ingredients:
- lentils – 160 g;
- carrots – 160 g;
- onion – 100 g;
- garlic – 12 g;
- water – 2.5 l;
- potatoes – 300 g;
- fresh frozen green beans - 120 g;
- vegetable oil – 45 ml;
- a pinch of salt, pepper, 2-3 bay leaves.
Preparation:
- To make the lentils taste more delicate, soak them in cold water for about 4-5 hours.
- The multicooker should be operated in the “Frying: vegetables” mode at 160°C to preheat. Pour sunflower oil into the bowl.
- Peel and cut the potatoes.
- Turn off the appliance using the “Keep Warm/Cancel” button and then turn on “Roast/Vegetables” at 130°C.
- Add potatoes and fry until golden brown.
- Coarsely grate the peeled carrots.
- Chop the onion.
- Add vegetables to potatoes and continue frying.
- When the contents of the bowl turn brown, stop the program with the same button.
- Add the washed lentils and beans to the vegetables.
- Fill everything with water and set the “Soup” program on the display.
- Bring the liquid to a boil, turn it off via “Warm/cancel” and set the “Porridge” program for half an hour so that the first one turns out rich, but transparent.
- When the soup is finished cooking, add salt and pepper, add bay leaves and garlic mass.
- Stop the equipment and serve the dish hot, garnished with herbs.
