How to make Lenten Lentil Soup
Lentils are a type of legume. The most versatile, subtle and pliable representative of the legume family. There are several types: green, yellow, red, brown. Red lentils are the most common in our country. The product is most often used to make soups because it boils very quickly.
It takes a little time to make delicious lentil soup. No additional manipulations, such as with beans or chickpeas (soaking), are needed. You just need to rinse the red lentils well before cooking. We do not use potatoes in the recipe; instead we will add an apple or celery (optional), also carrots and bell peppers - optional.
We will cook the red lentil soup in a saucepan on the stove, however, it will also work perfectly in a slow cooker. The result exceeds any expectations. The savory notes that appear during the cooking process awaken the appetite in advance, and the taste is difficult to convey in words. A very tasty, aromatic and satisfying recipe that deserves to be in the kitchen of every family.
Recipe information
- Cuisine:Turkish
- Type of dish: Soup
- Cooking method: On the stove, in a slow cooker
- Servings:6
- 30-40 min
Spicy Lenten Chickpea Soup
Ingredients for four servings (900 ml water):
200 grams of dry chickpeas;
150 grams of lentils, preferably red;
Fresh ripe tomatoes – 400 grams;
Dry cumin, good quality – 1.5 tsp;
Half a teaspoon of “Chili”, dry, ground;
Sweet salad onion;
A small handful of fresh (finely chopped) cilantro or any other greens.
Cooking method:
1. In a saucepan, preferably with a double, thick bottom, heat the seeds on low heat for no more than two minutes. Pour in vegetable oil and fry chopped red onion in it for five minutes. During the frying process, periodically stir the onion with spices so that the frying does not stick to the bottom, and the onion is well fried on all sides until a delicate golden color.
2. Add sorted, well-washed, lightly dried lentils in a colander, tomatoes cut into small pieces, pour in all the liquid and bring the contents of the pan to a boil.
3. Reduce the heat level so that the soup does not boil too much, and continue to cook for a quarter of an hour, then puree the soup with a blender.
4. Add the chickpeas, soaked overnight and then boiled until tender, and cook the soup for five minutes. Salt with fine table salt.
5. Add finely chopped cilantro or other greens and remove the finished soup from the heat.
Recipe with photos step by step:
- Preparing the vegetables. Wash and peel carrots, apples, and onions. Cut into small cubes; carrots can be grated on a coarse grater.
- Fry the onion in a frying pan with the addition of vegetable oil, then add the carrots, and after 2-3 minutes add the apple. Cook the vegetables until half cooked. Transfer to a saucepan in which we will cook the soup.
- Wash the lentils well and add to the vegetables. Mix everything and fry for a few minutes.
- Pour in hot boiled water or vegetable broth, bring the soup to a boil, reduce the heat and cook for 20-30 minutes until tender.
- At the very end, add spices and salt. Gradually squeeze the lemon juice, constantly tasting so as not to overdo it (usually the juice of half a lemon is enough).
- The soup is ready. For a homogeneous consistency, you can blend it with an immersion blender directly in the pan. After obtaining an even mass, put the pan on the fire, bring to a boil, and turn off.
Serve lean lentil soup with walnuts or pine nuts, herbs, and tofu. If you are not fasting, you can eat it with cottage cheese, cream, or serve baked meat separately.
Ingredients for making Lenten Puree Soup
Ingredients for making lean lentil puree soup:
- Red lentils 2/3 cup
- Potatoes 4–5 pieces (medium)
- Onion 1 piece
- Carrots 1–2 pieces
- Garlic 3–4 cloves
- Vegetable oil 2 tablespoons
- Pure distilled water 1 liter
- Salt to taste
Spices:
- Paprika half a teaspoon
- Ground red pepper on the tip of a knife or to taste
- Black pepper to taste
- Allspice to taste
- Chopped bay leaf pinch
- Chopped sage, quarter teaspoon
Lentil soup
You can also prepare the next delicious soup very easily, but you will need a deep saucepan for it.
- Chop one onion and two cloves of garlic.
- Heat 3 tablespoons of olive oil in a saucepan and fry the chopped vegetables in it.
- Add a glass of dry lentils to the onion and garlic.
- Fill everything with hot water - you will need 750 ml.
- Cook the soup until the lentils are tender.
- Blend the already thick soup with an immersion blender.
- Salt and pepper the dish to taste and reheat on the stove.
- When serving, add one teaspoon of olive oil to each plate.
- Garnish the soup with herbs and serve it with croutons.
Any lean soup has minimal calorie content, because it is prepared in water and not in meat broth. If you are quite satisfied with a light soup, but your husband wants something heartier, then serve it with croutons spread with meat pate. In addition to lentil soup, you can cook other lean soup, for example,
Step 1: Prepare the lentils.
It is very easy to prepare a delicious lean lentil soup if you know a few secrets of processing these incredibly healthy legumes. First of all, turn on the stove to a high level, put a kettle on it with 1 liter
of clean distilled water and bring the liquid to a boil.
We sort the lentils, remove the spoiled grains, pour them into a colander with a fine mesh and rinse them under running water to remove dust. Then transfer it to a deep saucepan and pour 1 liter
of boiling water.
Soak the legumes for 1 hour
, and during this time we prepare all the other ingredients that are used in preparing the first hot Lenten dish.
Step 2: prepare the vegetables.
Peel onions, carrots and potatoes with a sharp knife, cutting them off in a thin layer. We rinse the vegetables under cold running water to remove any kind of contamination and dry them with paper kitchen towels to remove excess moisture. Then place the vegetables one by one on a cutting board and chop. Potatoes into cubes or cubes with a diameter of up to 2 centimeters
, chop the onion into cubes with a diameter of
up to 1 centimeter
, and grate the carrots on a coarse grater. Place the potatoes in a deep bowl and fill with regular running water so that it completely covers the pieces of tuber vegetables, so that the vegetable does not darken before preparing the soup. Place the remaining chopped ingredients on separate plates. We also put all the necessary spices, salt, vegetable oil on the kitchen table and place peeled garlic cloves in a separate bowl.
Step 3: cook lentils and potatoes.
After 1 hour,
place the pan with the soaked lentils on the stove, turned on to medium level.
We put the chopped potatoes into the container, after draining the water from them. Cook the ingredients for 15 minutes
, periodically removing the foam from the broth using a slotted spoon. The time is counted after the liquid boils.
Step 4: prepare the dressing.
While the main ingredients of the soup are cooking, prepare the dressing. Turn the stove on to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. Add chopped onion to the heated fat and fry it, stirring with a kitchen spatula, until transparent and lightly golden brown for 2 - 3 minutes.
Then add the carrots to the onions and fry the vegetables together
for another 3 minutes
until the carrots take on a golden hue and soften. Then remove the pan from the stove and place it on a cutting board.
Step 5: Bring the soup to full readiness.
After 10 minutes
, the lentils will begin to boil, and the potatoes will be half cooked.
another 5 minutes,
the mass in the pan will resemble mashed potatoes with potato pieces.
It is at this time that we add the dressing to the pan, all the spices specified in the recipe, salt to taste and squeeze the garlic cloves through a garlic press. Cook the soup for another 8 - 10 minutes
until fully cooked.
Then turn off the stove, grind all the ingredients of the dish using a hand blender to a puree, cover the pan with a lid and let the first hot dish brew for 5 - 7 minutes
. Then, helping yourself with a ladle, pour the soup into deep plates and serve for lunch.
Step 6: Serve the lean lentil soup puree.
Lenten lentil soup puree is served hot at the dinner table.
If desired, this excellent first course can be supplemented with fresh chopped dill, parsley, spinach or green onions. Since this dish is lean, it can be seasoned with lean apple mayonnaise and savored with lean baked goods, which are prepared without yeast, eggs and butter fats. The taste of the soup is soft, tender and very aromatic. Prepare and enjoy! Bon appetit! — — In order to make the soup more rich, you can add 1 tablespoon of wheat flour to the dressing if desired.
- Sometimes grated apple or sorrel is added to this type of soup.
— — The set of spices in this recipe can be supplemented with any other seasonings that are suitable for preparing dishes made from grain legumes or for soups.
- If you wish, you can not prepare the dressing, but cook all the vegetables together until fully cooked for 20 - 25 minutes. Then season the soup with spices, salt, vegetable oil, grind to a puree consistency and enjoy a delicious lean hot dish!
Preparation of lean lentil soup puree:
Step 1: Prepare the lentils.
It is very easy to prepare a delicious lean lentil soup if you know a few secrets of processing these incredibly healthy legumes. First of all, turn on the stove to a high level, put a kettle on it with 1 liter of clean distilled water and bring the liquid to a boil. We sort the lentils, remove the spoiled grains, pour them into a colander with a fine mesh and rinse them under running water to remove dust. Then transfer it to a deep saucepan and pour 1 liter of boiling water. Soak the legumes for 1 hour , and during this time we prepare all the other ingredients that are used in preparing the first hot Lenten dish.
Step 2: prepare the vegetables.
Peel onions, carrots and potatoes with a sharp knife, cutting them off in a thin layer. We rinse the vegetables under cold running water to remove any kind of contamination and dry them with paper kitchen towels to remove excess moisture. Then place the vegetables one by one on a cutting board and chop. Potatoes into cubes or cubes with a diameter of up to 2 centimeters , chop the onion into cubes with a diameter of up to 1 centimeter , and grate the carrots on a coarse grater. Place the potatoes in a deep bowl and fill with regular running water so that it completely covers the pieces of tuber vegetables, so that the vegetable does not darken before preparing the soup. Place the remaining chopped ingredients on separate plates. We also put all the necessary spices, salt, vegetable oil on the kitchen table and place peeled garlic cloves in a separate bowl.
Step 3: cook lentils and potatoes.
After 1 hour, place the pan with the soaked lentils on the stove, turned on to medium level. We put the chopped potatoes into the container, after draining the water from them. Cook the ingredients for 15 minutes , periodically removing the foam from the broth using a slotted spoon. The time is counted after the liquid boils.
Step 4: prepare the dressing.
While the main ingredients of the soup are cooking, prepare the dressing. Turn the stove on to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. Add chopped onion to the heated fat and fry it, stirring with a kitchen spatula, until transparent and lightly golden brown for 2 - 3 minutes. Then add the carrots to the onions and fry the vegetables together for another 3 minutes until the carrots take on a golden hue and soften. Then remove the pan from the stove and place it on a cutting board.
Step 5: Bring the soup to full readiness.
After 10 minutes , the lentils will begin to boil, and the potatoes will be half cooked. another 5 minutes, the mass in the pan will resemble mashed potatoes with potato pieces. It is at this time that we add the dressing to the pan, all the spices specified in the recipe, salt to taste and squeeze the garlic cloves through a garlic press. Cook the soup for another 8 - 10 minutes until fully cooked. Then turn off the stove, grind all the ingredients of the dish using a hand blender to a puree, cover the pan with a lid and let the first hot dish brew for 5 - 7 minutes . Then, helping yourself with a ladle, pour the soup into deep plates and serve for lunch.
Step 6: Serve the lean lentil soup puree.
Lenten lentil soup puree
Lenten lentil soup puree is served hot to the dinner table. If desired, this excellent first course can be supplemented with fresh chopped dill, parsley, spinach or green onions. Since this dish is lean, it can be seasoned with lean apple mayonnaise and savored with lean baked goods, which are prepared without yeast, eggs and butter fats. The taste of the soup is soft, tender and very aromatic. Prepare and enjoy! Bon appetit!
Lenten soup
Products you will need:
- 1 cup yellow lentils;
- 1 onion;
- 2 pieces of medium carrots;
- 2 cloves of garlic;
- 3 tablespoons of vegetable oil;
- fresh mint and parsley;
- dry paprika powder and salt;
- one and a half liters of water.
So, we are preparing lean lentil soup, we give a very detailed recipe.
- Chop the onion, grate the carrots coarsely - then simmer it all in oil.
- Cover the lentils with water and bring to a boil.
- Cook the cereal for 10 minutes and then add the fried vegetables.
- At the end of cooking, add the garlic, passed through a press, into the soup, salt and pepper.
- When serving, sprinkle the soup with mint and parsley.
This lean lentil soup, the recipe for which is very simple, will turn out clear. But this is the case if you take gray or yellow lentils. For pureed soups, it is better to take red lentils - they boil well and have a distinct creamy consistency.
