Lentil soup for weight loss. A full meal: recipes for dietary lentil soup for weight loss. Lentil soup with chicken in a slow cooker-recipe with step by step photos

Healthy and delicious lunch - lentil and potato soup, choose the best recipe!

Red lentils - 100 g
Potato - 200 g
Sweet pepper (fresh or frozen) - 100 g
Fresh tomatoes (or canned) - 150 g
Onion - 40 g
Tomato paste - 1 teaspoon
Garlic - 2 cloves
Greens - to taste
Vegetable oil - 4 tbsp. spoons
Salt - to taste

Rinse the lentils, pour 1 liter of cold water, bring to a boil.

Wash potatoes, peel, cut into cubes.

Add the potatoes to the lentils, bring to a boil, remove the foam from the surface and cook at a low boil for 8-10 minutes.

Peel the onion and pepper, finely chop, fry a little in oil.

Pour boiling water over the tomatoes, remove the skin, chop.

Add chopped tomatoes, tomato paste to vegetables.

Mix everything (if necessary, add a little water), cover the pan with a lid and simmer over low heat for 3-5 minutes.

Transfer the stewed vegetables to the soup, season with salt, bring to a boil and cook for another 5-8 minutes. Sprinkle the finished soup with chopped garlic and herbs.

Soup can be served with croutons. Enjoy your meal.

Recipe 2: soup with lentils, potatoes and meat (with photo)

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.

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).

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!

Recipe 3: Chicken Soup with Lentils and Potatoes

Chicken soup with lentils, the recipe with a photo of which you will see today is good for everyone: thick, satisfying, but not heavy on the stomach and not very high in calories. It has a lot of vegetables and spices, so the taste is bright, rich. And the soup is prepared easily and quickly, especially if there is ready-made chicken broth.

Cooking can be delayed only because of lentils: it, like all legumes, requires soaking; without it, peas will cook for a long time. Instead of waiting for the lentils to swell and soften, use steamed red lentils in your soup. You can not soak it at all or hold it in water for 15-20 minutes and add it to the broth almost simultaneously with the potatoes.

chicken broth - 1.5 liters;
red lentils (steamed) - 4 tbsp. spoons;
potatoes - 2 pcs;
carrots - 1 not very large;
onion - 1 pc;
sweet bell pepper - 1 pc (fresh) or a handful of frozen;
tomato sauce or chopped tomatoes - 3-4 tbsp. spoons;
salt - to taste;
vegetable oil - 1.5 tbsp. spoons;
coriander peas - 1 teaspoon;
zira (cumin) - 2-3 pinches;
black peppercorns - a third of a teaspoon;
sour cream, greens - for serving.

Pour steamed red lentils with tap water or filtered water. Pre-wash several times, clean from impurities. Leave in water for 15-20 minutes. Please note: if your lentils are round, then they are not steamed, they need much more time to soak and cook.

In the meantime, cut the vegetables for the soup. Potatoes can be cut into strips or cubes, carrots into small cubes, onions can be finely chopped into pieces of arbitrary shape. The recipe used frozen bell peppers, so cutting is not shown. If you are adding fresh bell peppers to the soup, cut them into the same pieces as the carrots.

Heat the broth over medium heat, wait until it starts to boil. Pour the lentils (we decant the water), stir so that nothing sticks to the bottom. Cook for five minutes from the re-boiling of the broth.

We spread the potato cubes, cook on a very quiet fire, covering with a lid. Cook until potatoes are tender, 10-12 minutes. During this time, the steamed lentils will also reach readiness.

At the same time we pass the vegetables for frying. Sauté the onion in a small amount of oil until the color changes. Add the cubes of carrots, stirring, warm up so that the carrots are saturated with oil.

Add sweet pepper after the edges of the onion begin to brown. If you add frozen peppers, do not defrost it in advance, immediately send it from the freezer to the pan.

Preparing a spicy mixture for dressing vegetables. We knead coriander peas, black pepper and cumin in a mortar.

When the vegetables are fried until soft, add the ground spices. Fry for a minute until the aroma of spices becomes strong.

Add tomato sauce or minced tomatoes. You can use tomatoes in their own juice by mashing the tomatoes into a pulp. Fry for 2-3 minutes over low heat so that the tomato has a contrasting sweet and sour taste.

We spread the contents of the pan in a boiling broth with cooked potatoes and cooked lentils. We bring to a boil. Salt, taste. We correct in the right direction (if the taste is sour, we correct it by adding sugar, if it seems insipid, add lemon juice). Cook the soup for five minutes, turn off, leave on a warm burner.

Pour the soup hot, serve with herbs and sour cream. Instead of bread, you can offer vegetable pancakes or crackers, rye bread, toast dried in the oven. Enjoy your meal!

Recipe 4: Lentil, Potato, and Chicken Soup

lentils 150 g
potatoes 4 pcs.
chicken breast 250 g
onion 1 pc.
carrots ½ pcs.
salt to taste
seasoning all-purpose
bay leaf 2 pcs.
vegetable oil 30 g
water 2 ½ l

Rinse the lentils, place in a saucepan, cover with water. Put the pan on the fire, bring to a boil, remove the foam.

Peel potatoes and cut into cubes.

Add potatoes to pot with lentils. Boil everything over low heat for 20-25 minutes.

Cut the onion into pieces, carrots into strips. Place the vegetables in a frying pan heated with vegetable oil.

Fry the vegetables until soft, add the chicken breast cut into pieces, after removing the bones.

Fry the chicken with vegetables for about 5-7 minutes, stirring occasionally.

When the potatoes are almost ready, and the lentils begin to boil, add the contents of the pan to the pan, mix.

Salt the soup to taste, add seasoning, add bay leaf. Boil the soup over low heat for 10 minutes.

Pour the hot soup into bowls and serve. The soup tastes very similar to pea soup, but it cooks many times faster. Enjoy your meal.

Recipe 5: Green Lentil and Potato Soup

Do you love lentils? Let's prepare a delicious and healthy soup for lunch. I cook green lentil soup, but you can make it from any.

Lentils (green) - 1 cup
Potatoes - 2-3 pcs.
Tomatoes - 4 pcs.
Sweet pepper - 1 pc.
Carrot - 1 pc.
Onion - 1 pc.
Vegetable oil - 30 g
Greens - to taste
Pepper - to taste
Water - 2.5 l

Wash the lentils thoroughly, pour cold water over them. Put the pot on the fire, bring to a boil. Cook green lentil soup over medium heat for 20 minutes (if the lentils are red, then 10 minutes).

Peel and wash potatoes. Cut into pieces.

Peel and wash onions and carrots. Cut the onion into cubes, and the carrot into thin strips. Wash sweet pepper, remove seeds, cut into strips.

Wash tomatoes, peel, grate.

Heat up the pan. Pour vegetable oil. Put onions, carrots and peppers. Simmer over medium heat, stirring occasionally, 3-4 minutes.

Then add the grated tomatoes, mix, simmer everything together for 2-3 minutes.

Put the roast and potatoes in a saucepan. Salt, pepper, add your favorite spices.

Simmer over low heat until potatoes are tender, about 20 minutes. Green lentil soup with tomatoes is ready.

Serve lentil soup with tomatoes with fresh herbs and a slice of lemon (optional). Enjoy your meal!

Recipe 6: Lean Soup with Lentils and Potatoes

I bring to your attention a recipe for soup with lentils and potatoes. It is quite satisfying and nutritious, despite the fact that it is cooked without meat. Celery and parsley, which have a beneficial effect on the human body, give a unique aroma and great taste to lean lentil soup. These vegetables are not in vain called the "pantry of health." Their use will help strengthen the immune system and prevent spring beriberi.

lentils - 300 g;
potatoes - 3-4 pcs.;
carrots - 1-2 pcs.;
parsley root - 1 pc.;
celery - half a small root;
onions - 1-2 pcs.;
garlic - 2-3 cloves;
chili pepper - 1 pc.;
tomato sauce - 2 tbsp. l.;
dry parsley and dill - 1 tbsp. l.;
bay leaf - 2 pcs.;
salt, pepper to taste;
sunflower oil - 0.5 tbsp.

Peel potatoes, cut into small cubes, put in a 3-liter saucepan with lentils, pour water and put on fire. Add salt to taste. Cook for 25-30 minutes.

While the potatoes and lentils are cooking, peel and coarsely grate the carrots, celery and parsley. Cut the chili pepper.

Onion cut into cubes and fry in sunflower oil.

Add grated roots and chili to the onion. Simmer everything for 10-15 minutes.

Put 2 tablespoons of tomato sauce in a frying pan with vegetables and simmer for another 5 minutes.

Put the roast in a pot with lean lentil soup. Send bay leaf, dry herbs and crushed garlic there. Boil for 10 minutes and our delicious, healthy meal is ready.

Bon appetit everyone!

Recipe 7, Step by Step: Lentil Soup with Mashed Potatoes

Even on fasting days, you can enjoy breathtakingly delicious dishes! And an example of this is lean lentil soup puree! Preparing this fragrant, first hot dish is easier than ever, the main thing is to have all the necessary products on hand and the desire to pamper loved ones with an exquisite culinary creation!

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
paprika half teaspoon
Red pepper hammers on the tip of a knife or to taste
Black pepper to taste
Allspice to taste
Laurel leaf crushed pinch
1/4 teaspoon chopped sage

Making a delicious lean lentil soup is very easy, knowing a few secrets of processing these incredibly healthy pulses. First of all, turn on the stove to a strong level, put a kettle on it with 1 liter of pure 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 under fresh water from dust. Then we shift it into a deep saucepan and pour 1 liter of boiling water. We soak the legumes for 1 hour, and during this time we prepare all the other ingredients that are used in the preparation of the first hot lenten dish.

Onions, carrots and potatoes are peeled with a sharp knife, cutting it into a thin layer. We wash the vegetables under cold running water from any kind of contamination and dry them with paper kitchen towels from excess moisture. After that, we put the vegetables one by one on a cutting board and chop. Potatoes in cubes or cubes with a diameter of up to 2 centimeters, chop the onion in a cube with a diameter of up to 1 centimeter, and rub the carrots on a coarse grater.

We put the potatoes in a deep bowl and fill it with ordinary running water so that it completely covers the pieces of tubers so that the vegetable does not darken before the soup is cooked. Divide the rest of the chopped ingredients into separate bowls. We also put all the necessary spices, salt, vegetable oil on the kitchen table and put peeled garlic cloves in a separate bowl.

After 1 hour, put the pot with soaked lentils on the stove, turned on to the middle level. We introduce chopped potatoes into the container, after draining the water from it. Cook the ingredients for 15 minutes, periodically removing the foam from the broth with a slotted spoon. Time is counted after boiling liquid.

While the main ingredients of the soup are cooking, prepare the dressing. Turn on the stove to a medium level and put a frying pan with 2 tablespoons of vegetable oil on it. We throw the chopped onion into the heated fat and fry it, stirring with a kitchen spatula, until transparent and light golden brown for 2-3 minutes. Then add the carrots to the onion and fry the vegetables together for another 3 minutes, until the carrots take on a golden hue and soften. Then take the pan off the stove and place it on a cutting board.

After 10 minutes, the lentils will begin to boil, and the potatoes will reach half-cooked. After another 5 minutes, the mass in the pan will begin to resemble mashed potatoes with pieces of potatoes. It is at this time that we add the dressing to the pan, all the spices indicated in the recipe, salt to taste and squeeze the garlic cloves through the garlic press. Cook the soup for another 8-10 minutes until fully cooked. After turning off the stove, grind all the ingredients of the dish with a hand blender to a puree state, 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 bowls and serve for dinner.

Chicken broth is a good base for any soups. It can cook a delicious soup of lentils, bacon and chicken. Dishes are incredibly tasty, fragrant and nutritious. For cooking, it is better to know small tips that will help make the cooking process faster.

09.09.2018

Legumes have a large number of useful elements necessary for the human body, so they are recommended to be regularly included in the diet. You can make a quick lunch. It is allowed to make a dish both on meat and vegetable broth. Many housewives have a question “K how to cook green cereals? ”, About this and other important nuances below.

Some information about the cooking process

Housewives who want to cook this cereal face some difficulties. The most frequently asked question How long do lentils boil?”, the answer to which is difficult to find. It all depends on the variety of legumes, for example, red and yellow are ready within 15 minutes after the start of cooking. Green or brown lentils will take a little less than an hour (about 40-50 minutes). In a slow cooker, the process will last 50 minutes, in a microwave about 10, and in a double boiler - more than one hour. For with upa green cereal puree you need a delicate texture, it is important to cook the legumes correctly.

Basic Recipes

Just boil green lentil soup You can use this method, it turns out very tasty. The basic recipe uses the following ingredients:

lentils - 1 cup;
onions - 1 pc.;
rice - 50 g;
tomato paste - 1-2 tbsp. l;
salt, ground black pepper and other spices - to taste.

Before how to make lentil soup, it must be soaked for 1.5-2 hours, and then rinsed. Peel and chop the onion into small cubes, fry in a hot frying pan with oil until transparent. Add a few tablespoons of tomato paste and simmer for a few more minutes. Pour the prepared cereal with water and put on medium heat, do the same with rice. Cook until tender, salt and pepper at the end. The dish is low-fat, so it can be supplemented with sour cream and croutons.

broth with lentils and potatoes recipe- Another interesting, but easy option for lunch. Products that will be required:

lentils - 100 gr;
beef - 250 gr;
potatoes - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 2-3 cloves;
parsley or dill - a few branches;
seasonings and salt.

Boil green lentils in soup without soaking will be much longer. It is better to fill it with water and leave it for at least 40 minutes, and at this time start cooking meat. It must be washed, cut into small pieces, remove all cores and films. Next, the beef must be sent to the water and put to boil for 25 minutes. Peel carrots, potatoes and onions, cut into medium cubes. It is recommended to fill the potatoes with water so that they do not darken while the meat is cooked. Garlic can be chopped with a knife or passed through a special press, finely chopped greens. All but parsley (or dill) and potatoes, fry with vegetable (or olive) oil. Pour the lentils into the broth and cook for about half an hour. Next, send potatoes to the pan, after 10-15 minutes - passivated vegetables and herbs. Hold on low heat for 3-5 minutes, turn off the stove and let it brew.

What broth do you use the most?

You can choose 3 answers

Chicken bouillon

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beef broth

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vegetable broth

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fish broth

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mushroom broth

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veal broth

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Game broth

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Expert opinion

Filimonova Maria

Cook of the 6th category. Favorite cuisine: Spanish

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Chicken soup with legumes is very popular, as it is a hearty and tasty dish. A more interesting option is to use smoked poultry meat. You can choose backs, wings, legs, thighs or breasts. Any person can cook a dish, but you should not serve such soup with lentils and chicken for lunch for the kids. Smoked food is considered heavy and can cause gastrointestinal disturbances in a child.

Soup with green lentils and bacon will impress all the guests if you serve it for dinner. It is prepared in a similar way, but it turns out with a unique meat taste. Products for the dish:

cereals - 300-350 g;
bacon - 200 g;
chorizo sausages or other similar sausages - 200 g;
onions - 1 pc.;
carrot - 1 pc.;
garlic - a few cloves;
chili pepper and sweet - a pinch each .;
fresh greens - 5-7 branches;
salt and black pepper.

Soak the legumes for several hours, then rinse and boil over medium heat until tender. Bacon cut into strips, lightly fry with a little butter. Add chopped onion to the pan, sauté until golden brown. Send grated carrots on a medium grater, chopped garlic and chopped sausages there. Sprinkle all ingredients with paprika, chili pepper and other spices of your choice. Add the mixture to the cooked lentils, mix, cook soup from no more cooked cereals and bacon. Just bring to a boil, turn off the heat and cover with a lid. Serve after 5-7 minutes with chopped herbs (parsley is best) and croutons.

Cereal soup

A more original idea is to weld green lentil puree. The soup turns out to be tender and homogeneous, besides, it is well absorbed by the body. The dish is prepared in chicken broth, but can be made without meat. Ingredients:

chicken breast - 1 pc.;
lentils - 0.5 kg;
onion - 2 pcs.;
carrots - 2 pcs.;
potatoes - 4 pcs.;
lemon - ½ pc.;
vegetable oil - 2-3 tbsp. l;
salt and seasonings.

Pour the lentils into boiling salted water (pre-soak the grits for an hour or two, rinse) and cook for about 40 minutes. At this time, peel the potatoes and cut into medium cubes. Onions and carrots are also peeled, finely chopped and sent to a pan with vegetable oil. Wash the chicken breast, cut into small slices and throw in vegetables to fry until half cooked. Add to the broth, mix, bring the chicken breast to readiness and chop everything with a blender. If the mass turned out to be very thick, then you can add boiled water or chicken broth. green soup puree Serve cereals with a slice of lemon and fresh herbs.

Simple and delicious- it's all about green lentil soup, meat and vegetables. The dish is prepared so easily that it does not cause difficulties even for a novice lover of culinary arts. It is important to choose the recipe you like, soak the cereal for several hours and cook the dish from the available ingredients.

If your childhood episodes do not include the memory of this dish, then you urgently need to learn how to cook lentil soup. This is not just a delicious first course, but a soup that your children will love, which is important for loving mothers. Of course, lentils make the broth darker when cooked, but the taste is excellent. If you are not a gourmet of vegetable first courses, then it is best to cook lentil soup with pork meat. It is not as dietary as, but tasty in its own way.

Ingredients for Lentil Soup with Meat:

Pork - 300 gr.;
Ground nutmeg - 1 pinch;
Potatoes - 3 pcs. medium size;
Green lentils - 1/2 cup;
Salt - 1/3 tbsp. l.;
Onion - 1 pc. medium size;
Ground pepper - a pinch;
Carrot - 1 pc. not large;
Vegetable oil - 2 tbsp. l.

Recipe for making lentil soup:

1. Rinse vegetables and meat. Peel potatoes, onions and carrots. Dip the lentils in a colander and rinse under running water, then dip in a deep container and fill with water at room temperature. Pat the meat dry with paper towels and cut into cubes. Boil 2.5 liters of water in a three-liter saucepan on the stove. In a pan in vegetable oil, fry the pork with a pinch of salt and ground nutmeg.

2. During the preparation of the products, the water for the green lentil soup should boil. Send the fried meat there.

3. Grate the carrots and dice the onion. In vegetable oil from under the meat, fry the vegetables until golden brown, then add a pinch of salt, ground pepper and mix.
Usually, for lentil soup with meat, it is worth soaking the legumes for more than fifteen minutes. But it is green lentils that are cooked for about 20 minutes. So rinse it again after soaking and send it to the soup 20 minutes after the meat.

4. Cut the potatoes into bars and send them to the green lentil soup in the same way, but already 15 minutes after the lentils themselves.

6. Add the fried vegetables to the pan by the time the potatoes are ready. You can check whether this root crop is cooked with a spoon or take one bar out of the pan and try it.

Together with frying, the soup should boil for about 3 minutes, then stand on a hot stove for 15 minutes. We hope you remember how to make lentil soup for today's dinner and use our recipe. And for mushroom lovers, we suggest trying to cook

I have long wanted to cook lentil soup: and lentils were bought, but all hands did not reach or the weather did not favor. In the heat of 30 degrees you want, not soup.

But here we are cold. For several days +12 +15 - it's time to cook a delicious warming soup with lentils - fragrant and satisfying.

You can cook lentil soup in anything - in a saucepan on the stove, in a slow cooker, in a pot on a fire. You can cook soup from red or green lentils in meat broth from pork, chicken, beef or lamb, or you can cook lean, vegetarian soup

A simple recipe for green lentil soup with a photo:

I have green lentils. Its difference from red is that the appearance of ready-made dishes is not so bright and festive, and it is recommended to soak it in order to reduce the cooking time.

For us, this is not a problem. Let's cook green lentil soup.

Products:

1.5 liters of water
200 g lentils (1 cup)
1 PC. carrot
1 PC. onion
3 medium potatoes
3 art. tablespoons of vegetable oil
Salt, pepper, spices to taste (red and black ground pepper, zira, mint)
1 lemon or citric acid

Green Lentil Soup Recipe:

Soak the lentils for 3-6 hours, preferably overnight.

Add water in a ratio of 1:3. For 1 cup of lentils - 3 cups of water.

In the morning, drain the water, throwing the lentils into a colander, rinse the lentils under running water.

Boil water in a saucepan, put lentils - cook for 7-10 minutes without salt.

Then put the grated carrots and cook for another 5-7 minutes

You can sauté onions and carrots in vegetable oil and add them to lentil soup as is if you like sautéing. I do not like them, so I put them in the soup in their original form.

Peel the potatoes, cut into cubes, finely chop the onion

We send it to the pan with lentils and carrots.

Salt must be added at this stage.

Cook until potatoes are tender, about 15-20 minutes. 5 minutes before readiness, you can add dill, parsley or other favorite herbs.

Add 3 table. tablespoons of vegetable oil.

You can add freshly squeezed lemon juice. Or you can just put a slice of lemon on each plate in portions.

We also put spices 3 minutes before the soup with lentils is ready. Spices - to your taste: red and black ground pepper, zira, mint, or spices for soup or chicken.

Paprika goes especially well with this soup.

Spices can also be put on a plate, especially if not everyone in the family shares your passion for spices - a great compromise. The taste of the soup will not suffer from this.

Lemon is a must in this soup. It makes the soup taste brighter and richer, as in canned fish soup, and also enhances the taste of any spices.

Fragrant warming lentil soup is ready! Enjoy!

I usually put also sour cream - very tasty!

But it's up to you!

An excellent addition to the piggy bank of recipes for those who love everything from legumes. We just love pea puree, we love beans, so we liked the lentil soup too! In addition, lentils do not cause increased gas formation and are much more useful than their legume relatives.

Enjoy your meal!

Turkish lentil soup puree video recipe

This popular Turkish lentil soup can be cooked with water or meat broth. You can even add pumpkin.

Lentil soup with chicken in a slow cooker-recipe with step by step photos

Delicious lentil soup with chicken is very easy to cook in a slow cooker. The soup is flavorful and rich.

1 cup lentils (red or green)
200-300 g chicken breast
1 small onion
1 medium carrot
1 sweet red pepper
1-2 potatoes about 1.5 liters of water
salt and spices to taste

Cooking step by step:

Wash and clean vegetables.
Grate carrots on a coarse grater

3. Cut potatoes into cubes

4. Peel and chop onions

5. Wash sweet pepper, remove seeds and cut into pieces

6. Wash the chicken fillet, cut into cubes

7. Pour a little vegetable oil on the bottom of the multicooker, put onions and grated carrots and fry them for 5 minutes on the "Frying" program with the multicooker lid open

8. Then add sweet pepper and chicken meat to the bowl, salt, pepper and fry for another 5-7 minutes on the same "Frying" program

9. Rinse lentils in water. Drain the water, put the lentils in a slow cooker, add chopped potatoes and spices.

10. Pour 1.5 liters of water into the multicooker bowl and turn on the "Stew" or "Soup" program for 1 hour

11. At the end of cooking, the soup can be salted and peppered to taste

12. You can put crushed garlic in the soup and leave it on the heat for another 10-15 minutes.

All! The soup is tasty and rich. Serve it with sour cream, sprinkled with finely chopped fresh herbs or green onions.

Enjoy your meal!

Red lentil soup (vegetarian) with tomatoes - video recipe

Delicious, warming red lentil soup with juicy cherry tomatoes. The perfect soup for a cold winter day. You can cook it with meat or chicken, and also as a vegetarian soup

Products:

1 cup red lentils
2 medium carrots
1 onion
3-4 garlic cloves
1 small piece of ginger
1 handful cherry tomatoes + add more to serve
small bunch of cilantro
1 heaping teaspoon curry
1 teaspoon turmeric
pinch of chili powder
1/2 teaspoon ground coriander (to taste)
Salt - to taste

Step by step video recipe:

That's all for today! Cook with pleasure and share your impressions in the comments.

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Diet lentil soup is very useful for losing weight and simply leading a healthy lifestyle - calorie content, BJU ratio, organoleptic properties are simply ideal for a proper nutrition system.

Diet lentil soup for weight loss and more

Lentils have a number of useful properties: they contain easily digestible vegetable protein, improve metabolic processes, “accelerate” metabolism, eliminate edema and have a slight diuretic effect. In general, you can list for a long time how soup from this cereal is useful, but let's highlight the main thing - nutrition at a low calorie content, excellent taste and ease of cooking.

Thanks to these qualities, lentil-based soups are actively used as part of various diets. For weight loss, you can eat a simple lean soup, and to keep fit, lentil stew with chicken or meat broth from more fatty meats is allowed.

All the secrets of the right lentil soup

According to the pp-recipe, soup can be cooked from lentils in different ways: traditionally - in a saucepan on the stove, in a large pot in the oven and in a slow cooker. You can put almost any vegetables, mushrooms, meat, poultry in it. Herself lentils can be brown, green and red.

Brown more often than other types is used for cooking first courses. Green is ideal in the composition of meat salads. Red lentils are good in soups, salads, and complex side dishes. It is red that reaches readiness faster than others, so it is not subjected to prolonged heat treatment.

The most low-calorie soups do not include pre-frying food before cooking and adding dressing. If a person does not consider too strictly how many calories he can eat, then sometimes he is allowed to make onion-carrot dressing in butter for soup or roast beef bones in the oven before boiling the broth, and also serve the first with garlic croutons. These nuances will make the taste of the soup richer and brighter. However, it is impossible to part with them, so as not to exceed the calorie limit and the allowable amount of fat in the diet.

If you plan to make cream soup, then it is most convenient to use an immersion blender and puree the dish directly in the bowl in which it was cooked. However, an immersion blender will not cope with a large volume. In this case, a stationary unit with a bowl or a glass for whipping will come to the rescue.

Vegetable frying in vegetable oil contains 300-odd kcal per 100 g, the same frying in butter and even more.

Thus, a third of the calories in a serving come from frying. Therefore, when deciding how to cook lentil soup, you need to take into account the calorie content of all its ingredients so that you do not get fatty and high-calorie food instead of dietary food.

But Personally, I am against the classic fry-roasts in any pp-dishes. The maximum is to simmer under the lid so that fat-soluble vitamins become more accessible to us.

Red lentil soup

Although I love legumes, for some reason I didn’t pay attention to lentils for a long time. And very in vain! The red one is especially good. Its main advantage over other legumes is that it cooks very quickly, literally 10-15 minutes. But in order to cook green lentils or beans, they first need to be soaked for several hours, and then simmer for 1.5-2 hours.

Nutritional value per 100 g:

Calories: 31
Proteins: 2,1
Fats 0,1
Carbohydrates: 5,3

Ingredients (for 2 liters of water)

1.5 st. red lentils
0.5 pcs. red bell pepper
1 PC. onion
1 PC. carrots
salt, spices to taste

Cooking method:

Add washed red lentils to boiling, salted water.

Cook over low heat, stirring occasionally and skimming off the foam.

At the same time, we begin to lay vegetables. Peel the onion, cut into small pieces and send to the soup.

Remove the skin from the carrots, cut them in any form and also add to the pan.

Next, we send chopped bell pepper to the soup, from which we first remove the seeds. I noticed that the tastiest thing is obtained with red bell pepper.

Cook the soup for 10 minutes, during which time the lentils will boil well, and the vegetables will become soft. If necessary, add salt and add various spices to taste. I love adding ready-made seasonings for vegetables and dry garlic.

Simmer the soup for another 2-3 minutes and remove from heat. Using a blender, turn the contents of the pan into a puree soup, as in the photo.

You can serve fresh herbs and rye bread with the soup. Enjoy your meal!

Soup with chicken in a slow cooker

The dish is prepared easily, simply, quickly and turns out tasty and rich. For the broth, you need to take the lean part of the bird's carcass without bones and skin, for example, a pair of drumsticks (remove the skin), the front part with the fillet.

Nutritional value per 100 g:

Calories: 43
Proteins: 3,2
Fats 1,1
Carbohydrates: 4,9

Products:

chicken meat with bone - 300 g
water - 2 l
brown lentils - 200 g
onion - 1 pc.
carrots - 1 pc.
sweet pepper - 1 pc.
garlic - 3 cloves
fresh herbs - a small bunch
salt - an incomplete teaspoon or to taste

Cooking step by step:

Soak the lentils for an hour, rinse until clear water.
Cut all the vegetables into cubes, crush the garlic.
Put vegetables, lentils and meat into the multicooker bowl, pour water and turn on the "soup" or "stew" mode. We cook until ready. This will take approximately 40 minutes.
Finely chop the greens, it is better to take assorted. Remove the chicken, remove the bones and discard, and chop the meat. Add everything back to the soup, salt and cook for another 5 minutes.
Turn off the multi, let the soup brew for 10-15 minutes.

If the chicken is not purchased, but homemade, then it is better to cook the broth first. This will take an hour and a half. Then the cooking scheme is the same.

Turkish Merjimek Chorbasy: pp-recipe

In Turkish cuisine, lentils are a popular product. And there are many recipes, merdzhimek chorbasy is a rich, fragrant, thick cream soup. It's so delicious that you should definitely give it a try. The pp-recipe differs from the original version only in the absence of potatoes. Soup is traditionally made from red lentils.

By the way, This recipe is suitable for a lean, vegetarian menu.

Nutritional value per 100 g:

Calories: 50
Proteins: 2,8
Fats 1,1
Carbohydrates: 7

Will need:

red lentils - 1.5 tbsp.
water - 1.5 l
carrot - 2 pcs.
onion - 2 pcs.
tomato paste - 3 tbsp. l. (can be replaced with 3-4 tomatoes)
caraway,
thyme,
mint,
salt - to your taste
olive oil - 2 tsp
any whole grain flour - 1 tbsp

Cooking:

Soak the lentils for an hour and a half, rinse until clear water.
Onion and carrot cut into cubes.
Put all the vegetables and cereals in boiling water, cook over low heat for 30-40 minutes.
Dilute the tomato paste with a couple of tablespoons of the resulting broth, add spices to it, stir well and pour into the soup. Add oil too.
Mix flour with 2-3 tbsp. cold water so that there are no lumps, pour into the pan in a thin stream, stirring. Boil and turn off.
Cover with a lid and let it brew for a quarter of an hour. Lentils will already boil to a puree state, but if you want cream soup, then use an additional blender.
Serve with a slice of lemon, fresh herbs.

Video recipe for lentil soup: not a weight loss option

If you are not losing weight now, then you can cook a delicious soup with potatoes and quinoa. The cooking process is not complicated: