Lentil soup: recipes are simple and tasty for everyone. The most delicious soup recipe with lentils and potatoes Lentil soup with meat broth

A bowl of soup with red lentils. Very tasty!

Once at my house there was no traditional cereal, vermicelli, noodles and pasta that could be added to the soup. Rice, semolina, ended, but the remains of red lentils were found (you know, so orange, quickly boiled, very crumbly).

There were practically no vegetables, and there were no potatoes at all. Therefore, I collected everything valuable that was in the house and cooked a very tasty soup from almost nothing. On the available, fortunately, delicious beef broth.

What you need for soup with lentils in meat broth

for a 2-2.5 liter pot

Beef broth (you can take mutton, chicken or pork broth) - 1.5 liters (if you do not have a ready-made broth, cook 500 g of meat in 1.5 liters, preferably with a bone);
Red lentils (I had Mistral) - 0.5 cups;
Onion - 2-3 heads;
Carrots (small) - 1 piece;
Bulgarian pepper - 1 (I had);
Bay leaf - 1-2 pieces;
Salt to taste;
Vegetable oil for frying.

How to make Red Lentil Soup

Make soup dressing

Chop the onion thinly and finely (I cut it into thin quarters of rings, like vermicelli and it was not perceived as an onion in a soup).
Fry-stew onions with carrots (coarse grater) in vegetable oil. Vegetables should soften, but not burn or fry..

Fill the soup with cereals and vegetables

Bring the broth to a boil and pour in the lentils (washed in cool water).
When the broth boils again, put in the vegetable dressing and sweet pepper, cut into pieces (1x1 cm, so it will taste better in the soup). Cook over low heat, covered, until tender, 15-20 minutes.

Salt lentil soup

At the very end of cooking - salt. If you salt earlier, and the soup can boil down (oversalt), and the lentils will boil for a long time in a salty environment.

Serve Lentil Soup

Before serving lentil soup on the table, you can put finely chopped dill, parsley or basil in it. The soup will taste even better.

And if you have lemon or sour cream, slightly acidify it (a few drops of lemon juice or a spoonful of sour cream). It will taste even better. Lentils show their taste just in combination with sour.

Delicious homemade beef broth soup with red lentils

In addition, you can add the meat from which you cooked the broth to the lentil soup (cut into cubes). And finely chopped garlic (or a little chopped chili pepper). It will be absolutely great!

Lentil soup with red lentils is very light and tender. Pleasure. Especially in cold winter.

Do not confuse red lentils with ordinary (green-brown), dark lentils do not boil in mashed potatoes (like red-orange), they remain grains and you can cook another delicious Greek brown lentil soup from it - recipe and video.

How red lentils are boiled and what they are served with - video story

Usually, when it comes to first courses based on legumes, housewives first of all remember traditional pea soup, with smoked meats or lean. However, before the revolution, red lentil soup with meat was much more popular. This dish has always been on the table of both boyars and nobles, as well as ordinary peasants. It is certainly worth preparing such a dish for a modern hostess.

About the benefits of lentils

Lentils are a plant of the legume family with fruits that have a reddish or orange color. In Soviet times, this product was undeservedly forgotten in domestic catering points: lentil soup, so common before the revolution, was completely replaced by pea soup. Recently, however, lentils have reappeared on the market and are very popular. Its grains are sold in large supermarkets and agricultural markets, and original recipes are often published on the packaging.

Lentils are unique in that their fruits, boiled until tender and mashed into a puree, taste like meat. With lentils, they cook cereals, pies, and vegetable purees. And, of course, these colorful beans are added to first courses. Experts say that this product is very useful because:

You can make lentil soup with meat at any time of the year using different ingredients. Lentil soup, a Turkish recipe is, of course, spicy spices with an oriental flavor. The Indian version implies a large amount of vegetables and herbs, and instead of potatoes, you can use oblong-shaped rice, it boils well and absorbs excess salt if the dish is accidentally salted. The Russian version of lentil chowder is a hot soup with beans (lentils) and potatoes, although some pasta lovers substitute potatoes for their favorite food.

How to cook a tasty and satisfying meal

Cooking lentil soup is no more difficult than pea soup. The main thing is to follow the sequence of actions indicated in the selected recipe and use high-quality products for cooking. Some housewives prefer to cook such a dish in a slow cooker. Indeed, the multicooker has its advantages: this device turns off by itself as soon as the soup is completely ready. However, you can cook soup in an ordinary saucepan, and in a cast iron in a Russian stove. For cooking you will need:

Lentils or beans;
Vegetables and roots, at the choice of the hostess;
Meat or fish for cooking broth (but the soup can be lean);
Spices to give the dish an oriental flavor.

The ingredients are taken in any quantity, it all depends on the volume of the pan and the number of servings. You should not cook a large amount of soup "for future use", because it tastes best fresh, on the day of preparation. To make the dish tasty, it is recommended to cook it longer, then all the ingredients will become soft.

Products are laid only in boiling water (or broth prepared in advance from meat or fish) so that all vitamins are preserved in vegetables when cooked. The foam that appears during cooking must be removed. For this, a slotted spoon is used - a metal spoon with holes. If you use a regular spoon, excess fat will disappear along with the foam, which means that the soup will become less aromatic.

Lentil cream soup in Turkish or Indian style is on the menu of many cafes and restaurants that specialize in oriental cuisine.

The order of preparation will be as follows:

If the soup is prepared in meat or fish broth, finely chopped pieces of meat or fish, disassembled and completely deboned, can be placed in the plates before serving. To reduce the cooking time of the broth, you can use good quality boiled sausage without fat, for example, "doctor's" instead of meat. But in this case, you will have to add more spices, since semi-finished meat products do not give such a bright taste of flavor as natural meat, and may also have an extraneous aftertaste that does not go well with the taste of other ingredients.

Design and submission features

Fresh black rye bread is usually served as a side dish for a thick meat or fish first course of legumes, it can be spread with butter. When submitting, keep the following in mind:

For the Indian version of the first course, you can serve boiled rice with curry seasoning for the second. In this case, the following rule should be observed: if the soup is very spicy, the rice should be neutral in taste, and vice versa.

Turkish lentil soup puree is good served with pita bread or with flatbreads cooked on the tandoor, in an oriental style. Lavash or flat cakes should be unleavened, since the first course in itself has sufficient spiciness. In addition to the cakes, you can serve tomato or sour cream sauce, as well as greens.

Lenten soup option

You can also cook a lean first course from legumes, such a dish can be prepared without meat and even without fish. So, for example, vegetarian lentil stew will help you get enough on the days of Great Lent, when Orthodox Christians do not eat meat and fish. In order for the lean soup to be nutritious and satisfying, it is advisable to add as many vegetables as possible so that the consistency of the finished dish is not liquid, but in the form of mashed potatoes. The following ingredients go well with lentils:

Potato;
Carrot;
Celery root;
Onion and garlic.

To make the vegetarian version of the soup more satisfying and nutritious, you can serve unsweetened yeast dough pies stuffed with the same lentils as a side dish. To do this, the beans boiled until cooked are mashed and seasoned with spices. The finished filling has a light brown color and tastes very similar to meat.

If the hostess decided to make red lentil soup, any cooking recipes will do. If meat or fish broth appears in the recipe, it is replaced with water, there are no more fundamental differences.

How to choose food for cooking

Before you cook soup, you need to choose quality products for it. When buying legumes, you should pay attention to the packaging and the appearance of the lentils. It is best to purchase the product in transparent packaging. There should not be any foreign objects in the middle of the lentils, as they indicate that the legumes were stored in inappropriate conditions. The grains should be approximately the same size, as well as the same color and shape.

If it was not possible to buy lentils, it can be replaced with home-dried beans from your own dacha. Russian black beans are best suited for making soup, the ripe grains of which have a rich dark purple color. This variety boils well, you get an excellent first course, reminiscent of the consistency of mashed potatoes or thick cream.

The spices for the Indian lentil stew called "masurdal" should be purchased from specialty stores or agricultural markets, preferably in transparent bags. When purchasing products of this kind in large supermarkets, you should carefully study the information on the packaging, since many industrial spices contain the food additive monosodium glutamate, which is hazardous to health.

Hot lentil soup is a great way to diversify your everyday and festive menu. Such a dish will be an excellent alternative to the usual Russian cabbage soup, borscht, pickles. Lentils are rich in vitamins and tasty, so it is definitely worth mastering the preparation of this original dish. Households, GOST and, of course, children will certainly appreciate the efforts of the hostess. Which option to choose - lean, meat or fish - depends on the situation, as well as on the desire of the cook. The same goes for the range of spices.

Attention, only TODAY!

In ancient times, lentil soup was considered a soup for the poor. Nevertheless, simple and nutritious food benefited people, and soon, noticing this fact, everyone without exception began to include it in their diet, simply supplementing the classic recipe with additional ingredients. Thanks to this, many variations of such a stew have gathered to this day.

Today, not a single housewife can do without her signature lentil soup, and all thanks to its usefulness, nutritional value and ease of preparation. In order for you to please yourself and your family with such a soup, we offer several of its recipes to choose from. And for greater clarity, we will add detailed step-by-step photos to them.

Lentil soup

Ingredients

Servings: - + 12

chicken fillet 400 g
lentils 200 g
potato 2 pcs.
potato 1 PC.
onion 1 PC.
carrot 1 PC.
celery 2 stems
bell pepper (red and yellow) PCS.
water 2 l
olive oil 2 tbsp. l.
turmeric 1/2 tsp
Bay leaf 3 pcs.
greens a few branches
salt to taste
pepper mix to taste

per serving

Calories: 124 kcal

Proteins: 11.6 g

Fats: 2.8 g

Carbohydrates: 13.2 g

1 hour. 20 minutes. Video recipe Print

First of all, you need to thoroughly rinse the lentils, pour it with cold water and leave to stand for about 15 minutes.

While the beans are soaking, take care of the vegetables. Wash everything, clean it. Remove the core from the sweet bell pepper. Finely chop the onion and celery, and chop the potatoes and peppers into cubes.

Rinse the chicken fillet under cold running water and pat dry with paper towels. Then cut into small pieces.

Take a heavy-bottomed saucepan in which you will boil the soup and heat the olive oil. When it is hot enough, add the meat there and fry for 10 minutes, remembering to stir occasionally. After this time, remove the meat and put it on a plate.

Throw onions and carrots into a saucepan. Sauté over low heat for about 5 minutes. Then add bell pepper and celery to them, fry for another 3 minutes.

Throw the pre-fried chicken to the vegetables, season to your liking and stir everything thoroughly.

Pour hot water into a saucepan and dip the pre-chopped potatoes there.

When bubbling, throw beans, bay leaf into the stew and cook over low heat for 25 minutes.

Chop the greens, throw them into the stew and turn off the stove - a simple delicious soup is ready!

Advice: before serving, add a tablespoon of sour cream to each bowl - it will be even more satisfying and appetizing!

Red lentil soup

Time for preparing: 2 hours

Servings: 12

The energy value

caloric content - 118.4 kcal;
fats - 2.4;
proteins - 6.8;
carbohydrates - 17.5.

Ingredients

lentils (red) - 1.5 cups;
onion - 2 pcs.;
carrots - 2 pcs.;
Bulgarian pepper - 4 pcs.;
tomatoes - 3 pcs.;
garlic - 3 cloves;
water - 2 l;
olive oil - 2 tablespoons;
cilantro - 1 bunch;
salt - to taste;
ground red pepper - to taste.

Step by step cooking

At the first stage, let's take care of the onion - it must be well cleaned, washed and chopped into thin halves of the rings.
Next, heat two tablespoons of olive oil in a soup bowl and sauté the onion in it until it becomes golden.
While the onion is cooking, peel the carrot and rub it on a coarse grater. Add carrots to the pan and fry over low heat for about 5 more minutes.
We wash two bell peppers, clean them from the insides - seeds and partitions, and crumble brunoise (medium size cubes). Add to vegetables, mix and sauté for another 4 minutes, making sure nothing burns.
Blanch the tomatoes, get rid of the skin and chop on a medium grater. Add them to the pan, along with garlic cloves, pre-cut in half. Season everything with spices and leave to stew for about 10 minutes.
Fill the frying with water and cook for about one hour, filter, and interrupt the vegetables in a blender until the consistency of mashed potatoes.
While the broth is cooking, take a baking sheet and cover it with foil. We spread the remaining two peppers on it and bake in the oven until the skin is slightly charred. Next, put the pepper on a plate and cover with foil for 15 minutes. After this time, carefully remove the skin, remove the insides and grind in a blender bowl.
If the broth turned out to be too concentrated, dilute it with boiling water, add a little salt and give time to boil again. We wash the beans under a cold running stream and throw them into the broth. Cook for approximately 30 min.
Five minutes before the soup is fully cooked, add the frying and bell peppers, killed in a blender, to it. Sprinkle chopped cilantro on top, mix and remove from heat - the lean stew is ready!

Advice: in order for the soup to open completely and play with all its flavor combinations, leave it to brew for about 1 hour and only then pour into plates and serve.

Lentil soup with meat broth

Time for preparing: 45 minutes

Servings: 7

The energy value

calorie content - 187.5 kcal;
fats - 8.5;
proteins - 17.3;
carbohydrates - 10.4.

Ingredients

broth (preferably beef) - 1.5 l;
lentils (red) - 1/2 cup;
onion - 2 pcs.;
carrots - 1 pc.;
Bulgarian pepper - 1 pc.;
olive oil - 2.5 tablespoons;
bay leaf - 2 pcs.;
salt - to taste;
a mixture of peppers - to taste.

Step by step cooking

Finely chop the onion with quarters of the rings, coarsely grate the carrots on a vegetable cutter, and chop the bell pepper with the same cubes.
In a thick-walled skillet, heat the olive oil and sauté the onion and carrots over low heat for about 7 minutes.
While the vegetables are fried, send a container of broth to the burner and bring it to a boil. Pour in the pre-washed beans.
When the liquid boils again, throw vegetable fry, bell pepper and lavrushka into it. Cover the stew with a lid and leave to cook until fully cooked (about 15-20 minutes).
Before removing the soup from the heat, salt it and season it to your liking. This must be done at the end of cooking, as in the process the soup can boil down and then it will be oversalted.

Advice: if you have a lemon lying around in your refrigerator, then before serving, add a slice and a couple of drops of juice to each plate, it will turn out even tastier.
caloric content - 215.7 kcal;
fats - 5.6;
proteins - 11.7;
carbohydrates - 29.7.

Ingredients
lentils - 1 cup;
tomato juice - 600 ml;
broth (vegetable) - 250 ml;
onion - 1 pc.;
carrots - 2 pcs.;
Bulgarian pepper - 1 pc.;
garlic - 2 cloves;
olive oil - 2 tablespoons;
salt - to taste;
ground red hot pepper - to taste.

Step by step cooking
Soak the beans in advance in cool water, add some salt and cook until almost ready.
Thoroughly wash and clean all vegetables. We chop the onion as small as possible, three carrots on a medium grater, cut the bell pepper into small cubes.
Heat the olive oil in a saucepan and sauté the onion until translucent, about 3 minutes. Then add the carrots and fry over low heat for the same amount of time.
We throw pepper into the saucepan, mix everything thoroughly and simmer for 5 minutes. Then pour the broth, wait for it to boil and cook over medium heat until the vegetables are completely cooked.
Add lentils and pre-chopped garlic cloves to a saucepan, season to taste, pour in tomato juice and stir.
Bring the soup to a boil, remove from the burner and cover with a lid. Leave for another twenty minutes to infuse, and pour into plates.

Advice: before setting the table, decorate the soup with chopped basil - this will give the stew not only a divine aroma, but also add a spicy touch.

We hope that among these wonderful easy lentil soup recipes you have found one that will become your favorite, and now you have a desire to go to the kitchen to cook it. And we wish you new interesting culinary discoveries and bon appetit!

On cold days, it's time for warming dishes that are hearty and thick, such as bean soups. We have already prepared pea and bean soup, and today I propose to cook lentil soup for lunch. At the same time, we will get to know this interesting and healthy cereal better - we will find out why lentils are called the “queen of all legumes”? Thick, fragrant lentil soup resembles pea, but has a special taste. Some tasters pick up a nutty note in it. A small amount of fragrant thyme (thyme) will add an even more interesting taste to the soup. This herb goes well with lentils, and together you get an even more harmonious taste than with traditional bay leaves for soups.

There are many varieties of lentil soups: vegetarian and with meat; with sausages in Italian and with bacon in English; with the addition of pumpkin or celery root; tomato or spinach; as well as all kinds of vegetables - cauliflower, broccoli, sweet peppers ... I suggest you cook lentil soup with beef.

However, lentil soup will be hearty without meat, as lentils are very nutritious in their composition. It contains a large amount of vegetable proteins and carbohydrates, but there are practically no fats. That is why lentils are considered dietary cereals, a portion of which is equivalent to the same portion of meat, but moreover, it is absorbed by the body much more easily. Dishes from the "Queen-Lentil" are easy to get enough of, and there is enough energy for a long time.

Want to learn more about the beneficial properties of this valuable cereal? Oh, they can be listed for a long time! These include a high content of folic acid (vitamin B9, especially important for women who are expecting a baby, and for growing organisms - children and adolescents). Lentils improve digestion due to their high fiber content; strengthens the immune system and nerves, lowers blood sugar and cholesterol levels. This amazing cereal is useful for everyone - from children from 2 years old, both women and men.

Perhaps you have seen cereals of different colors: green, orange-red, brown.

Green lentils are not fully ripe grains. Therefore, it does not boil soft and cooks a little longer than other types - about 40 minutes. The grains remain whole and look good in salads.

Red lentils are peeled cereals, they cook quickly - only 15-20 minutes, and boil well, so they are great for mashed soups.

Brown lentils are also called continental. This variety takes about 20-25 minutes to cook.

Time for preparing: 1 hour
Servings: 6

Ingredients for Lentil Beef Soup

For 2.5 liters of water we need:

200-300 g of meat;
1 glass of lentils;
2-3 medium potatoes;
1 carrot;
1 onion;
1-2 tablespoons of sunflower oil;
1 tablespoon salt without top (or to taste, try);
a pinch of dried thyme;
a bunch of fresh herbs (dill, parsley).

How to make beef lentil soup

If you decide to cook a soup with meat, then the first thing you need to do is boil the beef, since the meat takes much longer to cook than cereals and vegetables. After rinsing the meat, cut into small cubes, dip in water and put on fire. Bringing to a boil and boiling for 1-2 minutes, drain the first water. We collect a new one, on which we will cook the broth, and cook on low heat under the lid for 40 minutes.

While the meat is cooking, prepare the other ingredients. Rinse the lentils 2-3 times and fill them with clean cold water: having saturated with it, cereals, like peas or beans, will cook faster.

Peel potatoes, carrots and onions. Chop the onion, and grate the carrot on a coarse grater or cut into strips. Using a vegetable cutter, I cut the carrots into long sticks: they look more original in the soup than grated carrots or circles.

Heat vegetable oil in a frying pan and add finely chopped onion. Stirring, sauté for 2-3 minutes until soft.

Then add the carrot sticks and fry for another 2-3 minutes, stirring occasionally. Turning off the frying, for now we leave it.

When the meat becomes soft, it's time to pour the cereal into the soup. The lentils, meanwhile, have absorbed almost all the water. Put it in a saucepan, stir and cook for 10 minutes.

And while the cereal is cooking, cut the potatoes into small cubes.

Pour the potatoes into the soup, stir.

After another 5 minutes, add carrot-onion frying to the pan. Let everything boil together for 2-3 minutes, but for now you can wash and finely chop the greens.

Add parsley and dill, dried thyme or a couple of fresh sprigs to the soup, salt, mix. After 1-2 minutes the soup is ready.

Pour fresh, tantalizing lentil soup into bowls and serve. You can add some fresh herbs to each plate: it will be brighter and healthier!

Lentil soup with beef broth is ready. Enjoy your meal!

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 are often used in recipes. 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-made meat products. Speck - raw smoked pork and dried spicy sausages perfectly complement the natural interesting taste of 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, boil.

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

Healthy, 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, hot and sweet peppers. Pour in 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.

Fragrant, very 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 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.

Rich 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 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.