Delicious lentil puree soup recipe. Lentil soup puree. Turkish lentil puree soup

I admit that my curiosity about red lentils has been brewing for a long time. I once learned quite by accident that the Bible describes a seemingly simple situation. One man comes from hunting. He is so tired that he falls down exhausted. And then he notices that his brother is preparing stew. He sees and hears how delicious it smells and how beautiful the food turns out. And asks: “Give me this red one.” Theologians claim that this red food was lentils. Well, isn’t it interesting what is so attractive about lentils that this hunter sold his right of inheritance for a bowl of stew? It was a mystery to me until one day I saw red lentils and decided, let me check for myself whether this product is worthy of my attention?
My experience was not just a success, but gave me a lot of emotions! Bright, unusual, creamy-delicate, and beautiful! In a word... I loved lentils with all my heart!

Red lentils do not have a shell, so they cook quickly, which allows them to be used for making purees and pureed soups. Rich in easily digestible vegetable proteins, as well as iron, calcium, iodine, folic acid and other beneficial substances. During Lent, I accumulate so many recipes for healthy dishes that I urgently need to share with you, I can’t keep everything to myself. This recipe can easily be adapted to a lean recipe: if you use water instead of broth and leave out the sour cream at all.

Soup ingredients:

Red lentils - 240 g
Carrots - 1 pc.
Onion - 1 piece
Petals of red chili pepper (can be replaced with ground) - 1/2 tsp.
Water (or broth) - 800 ml
Tomato paste - 1 tbsp. l.
Tomatoes - 2-3 pcs.
Vegetable oil or butter - 2 tbsp. l.
Salt - a pinch
Ground black pepper - to taste
Ground spices (basil, coriander, thyme, turmeric) - to taste and optional

To submit:

Yogurt or sour cream (during fasting you can do without them)
White bread (it’s better to take yesterday’s bread) for croutons - 50-70 g
Garlic - 1 clove
Olive oil - 2 tsp.
Greens: thyme, parsley, rosemary

How to cook lentil soup (step-by-step recipe with photos):

Wash red lentils (240 g) under cold running water and let them drain. Peel the onion and finely chop it. We wash the carrots, peel them and cut them into cubes.

Wash the tomatoes (2-3 pcs) and make a cross-shaped cut on them with a sharp knife. Place the tomatoes in boiling water for 2 minutes, then transfer to ice water. After this procedure, the skin of the fruit can be easily removed.

Cut the peeled tomatoes into small cubes.

Pour 2 tbsp into a deep saucepan with a thick bottom. l. vegetable or butter. Add chopped onions and carrots, ground red pepper (or 1/2 teaspoon of fresh petals), fry for 3-4 minutes with constant stirring.

Add washed red lentils to the fried vegetables and fry for 1-2 minutes with continuous stirring.

If we are preparing a lean (vegetarian) version, add 800 ml of water, if not, add broth.

Bring the soup to a boil and simmer for 12-15 minutes.

Add chopped tomatoes to the soup, stir and cook for another 10 minutes.

Remove the soup from the heat and puree it using an immersion blender until smooth. You can use a blender in the form of a bowl with knives, but in this case, first cool the soup and only then puree it, otherwise the bowl will crack.

Return the soup to the stove and bring to a boil. If desired, you can add ground coriander, thyme, basil, and turmeric. Add 2 tbsp to the soup. l. lemon juice, stir and remove the pan from the heat.

We can cook crackers (croutons) in the microwave - it will be much faster. First, cut the crusts from white bread or baguette (50-70 g) and cut into small cubes.

Add a clove of garlic, previously passed through a press, to the sliced bread.

Sprinkle bread cubes with 2 tsp garlic. olive oil and dry the bread in the microwave at maximum power for about 2.5-3 minutes, stirring the croutons every 30 seconds. If desired, you can make croutons by frying bread cubes in a frying pan or in the oven.

Serve the puree soup hot, adding (optional) yogurt or sour cream, sprinkling croutons on top and garnishing with thyme, a sprig of parsley or rosemary.

Bon appetit!

I promise it will be love at first spoon! In our family, adults don’t really like pureed soups because of their consistency (it’s more interesting when something gets into your teeth, rather than a solid “cream”), but the children just love it! It tastes good to them - that's the first thing; they can't see onions and other healthy vegetables - that's the second thing. Need I say that I often cook puree soups? Of course, often! After all, here you can hide so many useful vegetables, and, hurray, they will be eaten by my little ones.

I look forward to your feedback on the recipe, comments, and photos of healthy soups. Share the recipes that you know to increase our “lenten piggy bank”. On my own behalf I can also suggest.

During my acquaintance with red lentils, I embarked on all sorts of experiments, I so wanted to check what they were capable of. And the lentils did not disappoint! She surprised me both in salads and soups. And what a puree it is! I really hope you discover this product and love it as much as I do.

I've seen different reviews about this product. Someone says they didn't like the red lentils. Frankly, I couldn’t understand how it could be, she’s perfect, isn’t she? You just need to be careful with the manufacturer and study its properties.

Manufacturer

I don’t know about all the manufacturers, but I have a favorite company whose product completely suits my taste. This is Mistral. I love the flavor of Mistral lentils. I admit, I was surprised to find how fragrant it was, it made my mouth water.

But color and taste are a separate matter. To ensure that these 2 properties of the product do not disappoint, lentils should be purchased exclusively fresh. And here is Mistral again! I have never seen stale lentils from them, only fresh ones. It cooks quickly and boils well.

How to cook lentils correctly

Benefit

Like all legumes, lentils contain protein. But in red lentils it is easily digestible, and its characteristics are similar to the protein found in meat.
But that's not all! Lentils contain vitamins of groups A, B, PP, E, iron, zinc, iodine, potassium, calcium, folic acid, amino acids. For some, these are just words and letters, but in reality it is the beauty of the skin, a diet for those who want to eat well and at the same time keep their weight under control, the prevention of breast cancer, a lifesaver for anemia. If you don't want to notice the early signs of aging, then lentils are for you. Do you want your nails, teeth and hair to be perfect? Are you struggling with depression? Are you looking for a product to regulate your metabolism? Do you want your heart to work properly? And there are many other reasons to choose red lentils!

Preparation

But here everything is simple!

The main thing is to rinse the lentils under running water.
Pour it with cold, unboiled water in a ratio of 1 to 2.
The water will boil, then you need to add salt.
Cook, stirring occasionally, for 20-25 minutes.

As you can see, it couldn’t be simpler! And it’s better not to complicate this process. You know, I once tried adding a spoonful of vegetable oil when the water in the lentils boiled. But this led to the fact that only puree could be made from such porridge.
True, I made puree from this... and more on that in the next paragraph.

Red Lentil Dishes

What can you cook from lentils:

Soups;
Salads;
Puree;
Filling for everything, pies and dumplings;
Dough (for cutlets and pies).

I will share the salad recipe and tell you how to make the dough.

Salad

I interpreted it a little, replacing green with red lentils and adding a few ingredients that, in my opinion, played with this combination of products.

Ingredients:

Red lentils – 200g;
Soft cheese (I used plain unsalted cheese) – 200g;
Nuts (walnuts) – 100g;
Arugula - a small bunch;
Garlic – a couple of cloves;
Balsamic vinegar - 1 tbsp;
Vegetable oil (can be nut, olive or sunflower) – 2 tbsp;
Salt pepper.

Preparation:

Boil the lentils.
Lightly fry the nuts.
Cut the cheese into small cubes.
Peel, chop and crush the garlic in a mortar.
Add vinegar and oil to the garlic. Add a little salt and stir. This sauce adds new notes to the aroma and slightly highlights the taste of nuts.
Let the lentils cool slightly. Then mix it with all the ingredients: cheese, arugula nuts. Top with sauce. Let it brew a little.

Dough

You know, before I would have called this item simply “Cutlets”. But recently my experiments brought me to the point where I accidentally added a little more flour to the minced meatballs. What to do? Bake or fry the cutlets, and then stew them to make them more tender?
But I went a different way. I made pies from this dough. Some of them were filled with meat, and some were made from arugula and cheese. Oh! How delicious it is! That’s why I’m sharing the recipe for the dough.

Ingredients:

Red lentils – 200g;
Flour - about half a glass;
Semolina – 50g;
Onion – 1 pc.;
Vegetable oil – 3 tbsp;
Salt pepper.

Preparation:

Wash the lentils and set to cook.
Boil semolina in water. You need 150 ml of water.
Peel the onion, cut into small pieces and fry.
Mix lentils, semolina and onions, you can add a spoonful of oil. Salt and pepper everything.
Add not all the flour, but in parts, mixing well each time. The main thing is to get a soft, non-stiff dough. It doesn't need to be rolled out thin.

With this dough for pies, you can play with any filling to find exactly the option you like.
All that remains is to wish you bon appetit!

When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

Lentils are a very healthy food and can be used to make delicious soups, as well as other dishes that I will share with you soon. And today I offer you a vegetarian recipe lentil soup puree– tender, healthy and tasty. Like, it is more suitable for winter.

Lentils contain a lot of protein, complex carbohydrates, as well as various vitamins and minerals. And what is especially pleasing is that it does not accumulate harmful elements and has a good effect on our nervous system. Therefore, I recommend not to neglect such a valuable food product.

Lentils come in different types: green, yellow, red, black, brown. You can use any, they are all very healthy and tasty.

Compound:

2 liters of water
1 cup (300 ml) lentils
2 potatoes
1 carrot
piece of celery root
1 tomato (fresh or canned)
2 tbsp. l. vegetable oil (or ghee)
a piece of butter (or 1 tbsp. ghee)
1 tbsp. l. salt
spices: 1/2 tsp. ground coriander, turmeric, curry (or garam masala, whichever you prefer)
2 tsp. grated fresh ginger (or 1/2 tsp ground dry)
greens (or herbs)
2-3 tbsp. l. sour cream

Sort the lentils just in case, so as not to get any pebbles, and rinse.
Green lentils for soup
Boil water in a saucepan and add lentils.
Boiling lentils
Cook until soft. Depending on the type, the cooking time will differ (green takes about 30 minutes).
Add chopped potatoes and butter. Cook until potatoes are tender (about 10 minutes).
Making soup
Heat vegetable oil (or ghee) in a frying pan, add grated ginger, coriander, and after a few seconds - turmeric and asafoetida (and ground ginger, if you don’t have fresh). If there are no spices, it’s okay.
Toasting spices
Add grated carrots and celery and sauté until soft.
Sautéing vegetables
Then cut the tomato there, sprinkle with curry (or garam masala) and simmer for another couple of minutes.
Add the roast to the pan, stir and remove from heat.
Using a blender, grind the soup into a liquid puree (if you don’t grind it, it will also turn out very tasty).
Lentil soup is almost ready
Now all that remains is to add salt, sour cream, dry herbs (I added 1 teaspoon each of dry dill, parsley and shamballa leaves) and bring to a boil.
Vegetarian lentil soup
Instead of dry herbs, you can sprinkle finely chopped herbs at the end.

You can serve lentil puree soup garnished with croutons, herbs or sour cream, and it will also be served in an original way. And children will like this decoration:

Green lentil soup with croutons and sour cream

The soup according to this recipe is not very thick, so if you want to make it thicker, take 1.5 liters of water.

P.S. If you liked the recipe, don’t miss new interesting dishes.

Bon appetit!

Julia author of the recipe

Lentil soup puree - carries nutritious lightness. It saturates the body with missing energy, fills it with useful elements and gives lightness. The variety of such soups will surprise you, since lentils can be combined with completely different ingredients. And you will definitely find a suitable recipe for yourself.

Frequent consumption of soups has a beneficial effect on the entire body, so try to consume them every day.

Red lentils are filled with the following substances: protein fractions of plant origin; fats (approximately 0.4 g); carbohydrates (no more than 18 g); fiber (consists of digestible and insoluble dietary fiber); essential amino acid tryptophan; beta-carotene; a small part of vitamins from group B, B3 or PP; tocopherol (vitamin E); iron (up to 2.5 g); potassium (as much as 220 g); phosphorus; zinc; calcium (about 16 g); isoflavonoids. Frequent consumption of lentils helps cleanse the body of toxins, gives youth to the skin, and also has a beneficial effect on the functioning of the gastrointestinal tract.

Since there is a huge variety of lentil grains, you can choose them for soup based on your taste preferences.

How to cook lentil puree soup - 15 varieties

Lentil soup puree - classic

Light and nutritious soup.

Ingredients:

Red lentils - 200 gr.
Medium potatoes - 1 pc.
Medium onion - 1 pc.
Medium carrots - 1 pc.
Medium tomato - 1 pc.
Tomato paste - 1 tbsp.
Garlic cloves - 2 cloves
Salt, black pepper, paprika to taste
Vegetable/olive oil

Preparation:

Wash, peel and cut all vegetables into small pieces.

Peel the tomato. First scald, then remove the peel.

Cut into cubes.

Rinse the lentils with running water.

Fry all the vegetables in a saucepan in vegetable oil.

Then add the lentils, stir and cook until tender.

Salt and pepper, add spices to taste.

At the end of cooking, beat everything with a blender.

If you don't have a blender, you can puree the vegetables using a fine grater.

This type of soup does not take much time to prepare.

Ingredients:

Mussels - 200 gr.
Lentils - 300 gr.
Pepper
Onion - 1 pc.
Carrots - 1 pc.
Spices
Greenery

Preparation:

Finely chop the onion along with the carrots, fry in vegetable oil until tender.

Cook the lentils in salted water until tender, then add the onions and carrots.

Boil for about 3 minutes.

Beat with a blender.

Cook the mussels for about 3 minutes.

Serve, garnishing with mussels on top.

A wonderful soup with a spicy taste and aroma.

Ingredients:

Lentils - 1 cup
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Butter
Dried mint
Salt pepper

Preparation:

Peel the vegetables and chop into cubes.

Rinse the lentils and let them drain.

Let the lentils cook, then add the vegetables to the pan.

Salt and pepper, season with spices.

Cook until soft.

Beat with a blender.

Add about 30 gr. butter, beat with a blender.

Serve warm, garnished with herbs.

Give your body a lot of benefits.

Ingredients:

Green peas - 1 can
Lentils - 1 cup
Onion - 1 pc.
Carrots - 1 pc.
Pepper
Spices
Greenery

Preparation:

Drain the juice from the green peas and allow to drain.

Rinse the lentils.

Let it cook.

Peel the onion and carrots, chop finely, then fry in vegetable oil.

At the end of cooking, add peas with vegetables, cook for about 15 minutes over low heat.

Beat the contents of the pan with a blender.

Serve with croutons.

This soup will fill you with healthy microelements.

Ingredients:

Lentils - 30 grams
Carrots - 1 piece
Onion - 1 piece
Basil - 10 grams
Dill - 10 grams
Parsley - 8 grams
Sage - 13 grams
Milk - 30 milliliters
Black pepper
Olive oil - 15 milliliters
Rye bread
Water - 20 milliliters
Lemon - 1 piece

Preparation:

Rinse the lentils, add them to the pan and add salt.

Peel the carrots and onions, chop finely.

Sauté in olive oil.

Add the vegetables along with the basil, dill, parsley and sage leaves to the pan and stir. Pour some water and cook over low heat.

Make croutons using a frying pan. Pour olive oil, add sage, fry on 2 sides.

Pour olive oil into a blender container, add basil leaves, dill, parsley and sage. Season with salt and pepper, add lemon juice and a drop of water, and blend with a blender.

Pour the milk into the lentils, beat everything with a blender until smooth.

Grease the croutons with the resulting mixture and serve the soup with them hot.

Vegetable soups are always healthy.

Ingredients:

Corn - 1 can
Lentils - 1 cup
Onion - 1 pc.
Carrots - 1 pc.
Pepper
Greenery

Preparation:

Finely chop the onion, grate the carrots, and fry in a sufficient amount of olive oil.

Rinse the lentils, add a little water, cook over low heat.

Drain the juice from the corn and let it drain.

At the end of cooking, add the vegetables and corn to the pan and simmer for 10 minutes.

Beat everything with a blender, salt and pepper to taste.

Serve with sliced croutons.

A wonderful recipe to diversify your everyday menu.

Ingredients:

Shrimp - 300 gr.
Lentils -1 cup
Onion - 1 pc.
Carrots - 1 pc.
Pepper
Greenery
Spices

Preparation:

Rinse the lentils.

Let it simmer over low heat, add salt and spices.

Chop the greens finely.

Chop the onion and grate the carrots.

Fry the onions with carrots and herbs in vegetable oil, add to the soup.

Fry the shrimp in butter until cooked, add salt.

Beat the soup in a blender and serve, garnishing the top with shrimp.

Will fill you up after a long day of work.

Ingredients:

Lentils - 1 cup (250 ml)
Onion - 1 piece
Carrots - 1 pc.
Potatoes - 1 pc.
Salt - 2 tsp.
Hot paprika - 1 tsp.
Dry mint - 1 tsp.
Zira - 1/2 tsp.
Tomato paste - 70 gr
Water - 1.5 liters
Lemon - to taste

Preparation:

Peel the vegetables and chop into small cubes.

Rinse the lentils with running water and let drain.

Fry carrots and onions in vegetable oil.

Add cumin and mint, sauté.

Place the potatoes and lentils into boiling water and cook until tender.

Add paprika and salt.

Add fried vegetables.

Protomite. Add tomato paste.

Blend the soup with a blender.

Serve, garnished with greens.

Will give energy to those who play sports.

Ingredients:

Raisins - 200 gr.
Lentils - 1 cup
Pepper
Carrots - 2 pcs.
Greenery

Preparation:

Rinse the raisins and let them drain.

Rinse the lentils and let them cook.

Peel the carrots and grate them on a coarse grater, fry in olive oil until tender.

Add carrots to soup.

Cook until soft.

At the end of cooking, beat everything with a blender, add sugar and salt to taste.

Serve topped with raisins.

Spicy, delicious soup.

Ingredients:

Lentils - 200 gr.
Dates - 200 gr.
Carrots - 2 pcs.
Pumpkin - 200 gr.
Sugar
Greenery

Preparation:

Peel and chop the vegetables.

Rinse the lentils.

Bring to simmer over low heat, add vegetables.

Remove the pits from the dates. Chop into cubes if desired.

At the end of cooking, beat the soup with a blender, add sugar and salt to taste.

Serve, garnishing the top with dates and herbs.

Aromatic and tender soup.

Ingredients:

Lentils - 500 gr.
Carrots - 2 pcs.
Onion - 1 pc.
Bell pepper - 2 pcs.
Tomatoes - 2-3 pcs.
Celery root
Vegetable oil Water.
Spices
Greenery

Preparation:

Soak the lentils in cold water and leave for a couple of hours.

Finely chop the carrots, onions and peppers.

Scald the tomatoes, remove the crust, chop finely.

Squeeze the garlic through a press.

In a saucepan in vegetable oil, fry all the vegetables until soft.

Add tomatoes and garlic.

Pour in a glass of water and simmer under the lid.

Then add the celery.

Add lentils, salt and pepper, add spices, cook until tender.

At the end of cooking, beat the contents with a blender.

Serve hot.

It will delight you and your loved ones with its taste.

Ingredients:

Lentils - 200 gr.
Carrots - 200 gr.
Sugar
Onion - 1 pc.
Vegetable oil

Preparation:

Finely chop the onion and fry in vegetable oil until tender.

Peel and chop the carrots.

Rinse the lentils, cook over low heat, add onions and carrots.

Cook for about 20 minutes over low heat until soft.

Beat with a blender, add sugar or salt to taste.

Serve to the table, garnished with green leaves.

An easy and nutritious treat.

Ingredients:

Potatoes - 1 kg
Lentils - 1 cup
Carrots - 2 pcs.
Onion - 3 pcs.
Meat on the bone
Salt, spices and herbs

Preparation:

Cut the meat into cubes, fry in a saucepan in vegetable oil until cooked.

Pour in water.

Peel and chop the potatoes into cubes, add to the pan.

Cook until done, add lentils.

Salt and pepper, add spices.

Finely chop the onion.

Grate the carrots.

Fry the onions and carrots in vegetable oil until the vegetables are ready.

Pour into soup.

Add spices.

Serve, garnished with greens.

Depending on your desire - whether you want liquid or puree soup, you can adjust the amount of water or broth yourself.

Very nutritious soup.

Ingredients:

Squid - 300 gr.
Lentils - 200 gr.
Carrots - 2 pcs.
Garlic - 2 cloves
Onion - 1 pc.
Pepper
Greenery

Preparation:

Wash the lentils and set to cook.

Peel the carrots and grate them.

Peel the onion and chop finely.

Pass the garlic through a press.

Fry the onions and carrots in vegetable oil with garlic until tender.

Add to soup.

Chop the squid into rings or strips and fry in butter for about 3 minutes.

At the end of cooking, add salt and pepper to the soup and blend with a blender.

Serve, garnished with herbs and squid.

This soup will give you a lot of pleasure.

Ingredients:

Tomatoes - 200 gr.
Lentils - 1 cup
Carrots - 1 pc.
Onion - 1 pc.
Pepper
Greenery

Preparation:

Remove the skin from the tomato.

Finely chop the tomatoes and carrots, chop the onion into cubes, fry in vegetable oil.

Rinse the lentils, cook until tender, add vegetables, cook for about 10 minutes. Season with salt and pepper.

Beat the soup with a blender.

Serve with crackers and herbs.

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 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 them under running water to remove dust. Then transfer it to a deep saucepan and pour 1 liter boiling water Soak the pulses 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 in cubes or cubes up to 2 centimeters, chop the onion into a cube of diameter 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, about 2 – 3 minutes. Then add carrots to the onions and fry the vegetables together 3 more 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. More In 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. Still cooking the soup 8 - 10 minutes until fully prepared. Then turn off the stove, grind all the ingredients of the dish using a hand blender until pureed, cover the pan with a lid and let the first hot dish brew 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!

- – To make the soup richer, you can optionally add 1 tablespoon of wheat flour to the dressing.

- – 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 from 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!

Proponents of a healthy diet have long appreciated the benefits of lentil dishes. They are healthy, contain a lot of vegetable protein, and are relatively quick and easy to prepare. Lentil soup came to us from the East and became extremely popular. Its appetizing color, delicate creamy consistency, soft taste with subtle nutty notes can leave few people indifferent. The calorie content of most dishes in this category is low, which allows them to be included in the menu even for those who are on a weight loss diet.

Cooking features

Despite the fact that lentils are gaining more and more admirers, for many housewives they remain an unfamiliar product. The technology for preparing puree soup from it is not very complicated, but requires some explanation.

There are several varieties of lentils, but not all of them are suitable for making soup. Most often, red lentils are used to cook first courses. If the soup should have a creamy consistency, then yellow lentils, which cook well, will do.
The cooking time for lentils depends on the variety. Typically, red lentils are cooked for 10–15 minutes, yellow lentils for 15–20 minutes. When it comes to preparing creamy soup, it is advisable to increase the cooking time by 5–10 minutes.
Some cooks recommend pre-soaking the lentils to reduce the cooking time of the soup. There is no great need for this, since the varieties of lentils suitable for soup boil already quickly; reducing the cooking time by 5 minutes is unlikely to be a significant bonus for the cook for the extra trouble.
You should rinse the lentils thoroughly before preparing the soup, otherwise their taste may be slightly distorted and less pleasant.
Lentil soup is cooked with the addition of a large amount of spices and herbs. This is explained by the origin of the dish: its homeland is the East. If you don't like soups with a savory flavor, you can choose a milder and more subtle version of lentil soup - with cream and a minimal amount of seasoning.
To give the lentil puree soup a more delicate consistency, you can add potatoes or increase their quantity if they are already included in the recipe. This will have a minimal effect on the taste of the finished dish and will only affect its thickness.

Lentil puree soup is most often seasoned with tomato paste or spicy sauce, but it will turn out no less tasty if you add a spoonful of sour cream to it. Croutons and fresh herbs will certainly not be superfluous.

Red lentil soup

red lentils - 0.2 kg;
potatoes - 0.2 kg;
onions - 100 g;
lemon - 0.5 pcs.;
tomato paste - 60 ml;
ground red pepper - a pinch;
ground black pepper - a pinch;
vegetable oil - 20 ml;
water - 1.25–1.5 l;
salt - to taste.

Cooking method:

Rinse the lentils in two or three waters, place in a saucepan, cover with water and place on the stove.
Peel and coarsely grate the potatoes.
Peel the onion and cut into small pieces.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Add tomato paste, sauté until it turns orange.
Cook the lentils for 20 minutes after the water boils.
Add grated potatoes to it and cook for another 10 minutes.
Add the sauté mixture to the soup and continue cooking for 5 minutes.
Puree the soup using a regular or immersion blender.
Squeeze half a lemon juice into the soup, add spices and salt, stir.
Bring to a boil and, stirring, cook for 5 minutes.

Recipe for the occasion::

Lentil soup prepared according to this recipe has an appetizing red color and a delicate creamy consistency. Its taste will not seem too specific to you, even if you have never tried lentil dishes before.

Yellow Lentil Soup

carrots - 100 g;
onions - 100 g;
yellow lentils - 0.2 kg;
tomatoes - 0.2 kg;
garlic - 4 cloves;
potatoes - 0.3 kg;
water - 1.5 l;
vegetable oil or butter - how much will be needed;
salt, spices - to taste.

Cooking method:

Pour the washed lentils with water and cook for 20 minutes after boiling.
Add the peeled and diced potatoes and continue cooking until the potatoes are soft.
Pour boiling water over the tomatoes, peel the skins, and remove the seeds with a spoon.
Cut the tomato pulp into small pieces.
Remove the peel and cut the onion into small cubes.
Chop the garlic cloves with a knife.
Peel the carrots and grate them coarsely.
Heat the oil and put the onions and carrots in it. Fry them until soft.
Add garlic and continue frying vegetables for 2-3 minutes.
Add tomato pulp and cook for another 10 minutes, stirring.
Transfer vegetables from pan to soup.
After cooking the soup for another 5 minutes, puree the ingredients with a blender.
Return to the stove and boil, stirring, for 5 minutes.

It is recommended to serve the soup prepared according to this recipe with croutons. Its taste largely depends on what spices you use.

Turkish lentil soup

red lentils - 0.2 kg;
water or vegetable broth - 1 l;
carrots - 100 g;
onions - 100 g;
vegetable oil - how much will be needed;
mint - 20 g;
flour - 20 g;
paprika, cumin, salt - to taste;
tomato paste - 40 ml;
lemon juice - 10 ml.

Cooking method:

Wash and peel the vegetables. Coarsely grate the carrots and cut the onion into small cubes.
Finely chop the mint with a knife.
Place the lentils in a sieve and rinse well under running water.
Heat oil at the bottom of the pan and add chopped onions and carrots.
Sauté the vegetables until soft, then add tomato paste and spices.
Continue sautéing for 5 minutes.
Add flour and mint, saute for another 2-3 minutes.
Add lentils, cover with water or broth. Mix well.
Cook until the lentils are completely soft. This will take 20–25 minutes.
Grind the contents of the pan using an immersion blender.
Bring to a boil again and simmer for 2-3 minutes.

Add a little lemon juice to each bowl, then fill it with soup. Mint, cumin, paprika and lemon juice make lentil soup taste unique. Its aroma is unlikely to leave you indifferent.

Lentil soup with cream

red lentils - 0.3 kg;
water - 1 l;
butter - 40 g;
carrots - 100 g;
onions - 100 g;
cream - 0.2 l;
salt - to taste.

Cooking method:

Rinse the lentils.
Peel the onion and cut into small pieces.
Grind the peeled carrots.
Melt the butter, add the vegetables and sauté for 5 minutes.
Add lentils, cover with water. Cook until the main ingredient is ready.
Grind the soup with a blender, add salt, pour in the cream.
Place over low heat and bring to a boil.

Lentil soup cooked according to this recipe has a delicate consistency and a soft, creamy taste. Using the same recipe, you can cook a similar dish of yellow lentils.

The lentil puree soup is thick and satisfying. The spicy taste of the dish will appeal to lovers of oriental cuisine. Many of the lentil soup recipes are suitable for vegetarian and lenten menus, as well as for dietary nutrition.

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