Lentil soup: recipes with photos. Red lentil soup with beef broth Making lentil soup with meat broth

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Such a legume as lentils is not very popular in Russia, but recently interest in this product has only been growing. Many housewives discover the extraordinary taste of the fruits of an annual plant. Many dietary dishes are prepared from them due to their high protein content, but soup can be considered the most popular.

How to make lentil soup

The recipe for the first dish based on the seeds of the legume family is very simple to prepare. You can cook the dish from different types of lentils - red, black, brown or green (in peeled form - yellow). There are also several options for cooking soup: it is made either on vegetable broth or on meat (from chicken, pork, smoked meats, beef meatballs). The result is a delicious stew that can be enjoyed by both an adult and a child. Learn how to make lentil soup.

How much to cook

To make the desired dish tasty and not boiled, you need to know how long the lentils are cooked in the soup. The standard ratio of grains of an annual plant and water is one glass of seeds to three glasses of liquid. Be sure to bring vegetable or meat broth to a boil before using lentils. Only after that you can pour the legumes (with or without soaking) into the future soup. Let the liquid boil for the first 2-3 minutes, and then reduce the heat and cook until fully cooked. Lentils are cooked according to the following time intervals:

green and brown - 40-45 minutes;
red and yellow (peeled green) - 25-30 minutes.

Lentil soup - recipe with photo

There are a lot of options for how to cook lentil soup. You can use any products, but it is better to follow the advice of experienced chefs. The recipes for the first one with legumes are simple, and it will not be difficult to cook a quickly tasty dish. The broth can be made from any meat: chicken, beef, bacon, or you can prepare a vegetable base. Consider some interesting options for lentil soup recipes. For example, how to cook a classic dish? Easily!

Ingredients:

water - 3 glasses;
green lentils - 200 g;
garlic - 1 plate;
seasonings, herbs, vinegar - to taste.

Cooking method:

Wash the beans, place in a saucepan, add liquids.
Wait for the boil, cook until the beans are soft (30-40 minutes).
Finely chop the garlic and add to the lentil stew.
Boil for a couple of minutes and remove from the burner, acidify with vinegar, salt and pepper to taste.

From red lentils

For those who are just learning the basics of culinary art and encountering these bean seeds for the first time, you can try making a simple soup with red lentils and a minimum set of additional provisions. The dish will turn out light and tasty, and you won’t have to make much effort. In this case, a hearty and quick dish will appear in the arsenal of the hostess, which can be fed to guests and relatives.

Ingredients:

red lentils - 0.5 kg;
onion - 1 pc.;
potatoes - 2 pcs.;
carrot - 2 pcs.;
distilled liquid - 2.5 l;
vegetable oil - 1 tbsp. l.;
spices, salt - optional.

Cooking method:

Without soaking the beans, wash them, fill with water and put on fire.
Peel all vegetables, cut into small cubes.
As soon as the water boils, throw carrots into the pan, and after another 5 minutes - potatoes.
Fry the onion with oil, salt / pepper.
Transfer the onion to the pan, cook for half an hour, serve.

Turkish

The representative of the legume culture has become widespread not only in its homeland, in India, but throughout the world. Therefore, soup with red lentils is found in many recipes of national dishes. Consider an interesting way of cooking - "Turkish spicy". You don't need a lot of food for cooking. The result is a delicious Turkish lentil soup, no worse than in the photo of culinary magazines.

Ingredients:

red lentils - 300 g;
onion - 2 heads;
potatoes - 3 fruits;
carrots - 1-2 pieces;
flour - 2 tablespoons;
tomato paste - 2 tbsp. l.;
water - 1.5 l;
salt, dried mint, pepper - to taste.

Cooking method:

Cut the potatoes into cubes, chop the onion, grate the carrots on a coarse grater.
Rinse lentil fruits well under running water.
Pour water into a saucepan, add vegetables, bring to a boil, pour beans into it.
Boil for one hour.
After that, cool the future soup and beat everything thoroughly with a blender.
Put it back on the fire to boil.
Meanwhile, lightly fry the flour, tomato paste in vegetable oil and add to the pan.
Let the lentil soup simmer for 5-6 minutes, and at the very end, salt and sprinkle with dried mint.

Soup puree

Incredibly tasty will be a thick and tender lentil soup puree with bacon, which is perfect as a dinner on a winter evening. The combination of legumes, vegetables and meat will make the dish so that all loved ones will ask for more. Cream soup is a great alternative to main courses, since beans, although they do not contain a lot of fat, nevertheless saturate the body as well as meat.

Ingredients:

water - 250 ml;
milk (cream) - 250 ml;
lentil grains - 100 g;
bacon - 150 g;
carrot - 1 pc.;
onion - 1 head;
bouillon cube - 1 pc.;
herbs, salt, pepper - to taste.

Cooking method:

Cut the bacon, if necessary, fry it in a pan for 3-4 minutes.
Finely chop the onion and carrot.
Send lentils, onions, carrots, bacon to the pan.
Mix everything well.
Dilute the bouillon cube in clean water, pour into a saucepan.
Bring to a boil and cook over low heat for 15-20 minutes, covered, stirring occasionally.
Cool the stew, strain (leave the broth), and then use a blender to puree the ingredients.
Mix the resulting mass with broth, milk, boil for 5-6 minutes.
Serve the puree soup at the table.

With chicken

Everyone knows the fact that poultry makes a delicious, rich broth. Therefore, many use the popular recipe - soup with lentils and chicken. In addition, such a dish diversifies the menu of those people who carefully monitor their figure and follow diets. The taste of the stew will be similar to pea, only it will cook much faster.

Ingredients:

chicken - 1 whole piece or 1.5 kg (if desired, fillets can be used);
red lentil beans - 200 g;
potatoes - 0.5 kg;
mushrooms - 50 g;
beans - 60 g;
carrots and onions - 150 g each;
vegetable oil - 1 tbsp. l.;
salt / pepper - optional.

Cooking method:

Wash the chicken, cut, put the pieces in a saucepan, boil until the broth is ready (about an hour).
Finely chop the onion and mushrooms.
Grate carrots on a medium grater.
Fry carrots and onions in vegetable oil.
Wash the potatoes, peel, cut into cubes, add to the broth.
As the water boils, pour into the pan, well-washed bean seeds, beans, then pepper, salt.
Cook for five minutes, and then put the onions and carrots in the pan.
Cook for another 10 minutes over low heat.

In a slow cooker

One of the easiest ways to cook lentil soup is in a slow cooker. This method is good because you do not need to stand at the stove and control the cooking process. The device will do everything by itself, you just need to fill it with pre-prepared products (washed, peeled, chopped), stir occasionally. Lentil soup in a slow cooker will turn out to be no less tasty and tender than if it is cooked on the stove.

Ingredients:

lentils (red) - 300 g;
water - 900 ml;
carrots and onions - 1 pc.;
garlic - 2 cloves;
adjika - 5 tbsp. l.;
salt / pepper - to taste.

Cooking method:

Sort the bean grains, remove debris, rinse under running water several times using a sieve.
Peel the onion from the husk, cut into small cubes.
Cut the carrots into small strips (or chop with a grater).
Chop the peeled garlic with a knife.
Put carrots, onions into the multicooker bowl, fry for 20 minutes in the "baking" mode.
After 10 minutes of cooking, open the lid of the multicooker without turning it off, add the garlic.
After the time has elapsed, add lentils, adjika, salt, pepper to the container, and then fill it with water.
Let the lentil soup cook for 50 minutes in the “porridge” mode.

With smoked meats

A hearty and fragrant soup will turn out if you cook it with smoked meats. Perfect for this chicken or beef of your choice. Lentil soup with smoked meats is suitable for the cold season - very satisfying, tasty, warming, winter, filling the whole house with aroma. It is not a shame to decorate the festive table with such a dish, to feed your relatives and guests. Consider a recipe for 6 servings.

Ingredients:

smoked meats - 0.5 kg;
potatoes - 4 pcs.;
garlic - 1 clove;
red lentil grains - 350 g;
carrots and onions - 1 pc.;
vegetable oil - 3 tbsp. l.;
water - 3 l.

Cooking method:

Heat vegetable oil in a saucepan, fry finely chopped onions and carrots in advance.
Pour in water, bring to a boil.
Peel the potatoes, cut into cubes and add to the pot.
Do the same with garlic.
Smoked meats (for example, ribs), cut into portions.
Rinse the lentils, add to the boiling broth, and after 5 minutes send the smoked meats there.
Boil for ten minutes, salt, pepper, add herbs.

With meat

In order to get an unsurpassed lentil and meat stew, but at the same time be dietary, it is better to use lean turkey meat. This low-calorie product goes well with bean grains, so housewives often choose this recipe. Moreover, preparing lentil soup with turkey meat is quite simple. Seasonings such as thyme, black pepper and marjoram will help give a bright taste and aroma.

Ingredients:

turkey - 0.5 kg;
lentil beans (green) - 70 g;
tomatoes (canned) - 300 g;
celery - 2 stalks;
onions - 1 head;
thyme, marjoram - 0.5 tsp each;
salt / pepper - to taste.

Cooking method:

Put the pan on the fire, add a little vegetable oil, fry the turkey on it for about 7-8 minutes, stirring constantly.
Rinse the celery, cut across into thin circles.
Onion cut into half rings.
Mix meat with vegetables in a saucepan.
Pour the meat with two liters of water, add the lentils.
Salt, pepper the future soup, season with spices.
Bring to a boil, turn off the gas and simmer over low heat for 15-20 minutes.
In the middle of cooking, grind the canned tomatoes, add to the stew, stirring.
Bring to a boil and turn off the burner with lentil soup.

Vegetarian

For those who have given up eating meat in any form, a healthy bean soup recipe exclusively from vegetables is suitable. Vegetarian lentil soup is very nutritious, and in terms of calories it can replace any main dish of poultry, animals or fish. Cooking such food is very simple, so even a novice cook can handle the recipe, and if you decorate with a mint leaf at the end of cooking, you get a lentil dish like in the photo of culinary magazines.

Ingredients:

red lentils - 100 g;
tomato, bell pepper, carrot, onion - 1 pc.;
cauliflower (frozen) - 300 g;
corn oil - 1 tbsp. l.;
clean water - 1.5 l;
salt, spices, bay leaf - to taste.

Cooking method:

Cut the pepper, tomato into cubes, chop the carrots on a grater.
Defrost cauliflower, cut into pieces.
In a saucepan with oil, lightly fry the carrots and peppers.
Then add lentils, water. Put to cook on a low fire.
After 15 minutes, add cabbage, tomato.
Season with spices, bay leaf, salt, bring to a boil and turn off.

Recipe from Yulia Vysotskaya

Often, experienced chefs share their secrets with ordinary housewives. The main ingredient will be the fruits of the legume family, and the strongest flavor accents (Italian seasonings) - cumin and pepper will come to the rescue. With such a dish, you can surprise relatives, friends, fully reveal your culinary skills at home. Soup with lentils from Yulia Vysotskaya is very easy to prepare.

Ingredients:

lentil beans - 250 g;
leek - 1 pc.;
hot pepper - 1 pc.;
thyme - 2-3 sprigs;
cumin - 0.5 tbsp. l.;
carrots - 1 pc.;
garlic - 2 cloves;
celery - 1 stalk;
lemon juice - 1 tbsp. l.;
salt / pepper - to taste;
water - 1 l.

Cooking method:

Cut the garlic into thin slices.
Do the same with celery and leeks.
Clean the hot pepper from the insides, cut into cubes.
Grate carrots on a coarse grater.
Simmer the vegetables for a few minutes in a saucepan with a small amount of vegetable oil.
In the process of cooking, add spices, cumin, thyme, mix.
Pour the lentil mass into a saucepan, fill with water, cook until tender for 20-25 minutes, without covering with a lid.

with beef

Another option for preparing a delicious dish from a representative of the legume family is to add beef to the composition. This type of meat is very popular and is preferred by many people. For those who do not know how to cook lentil soup with beef, one interesting recipe from professional chefs will come to the rescue. The preparation of this lentil soup is very simple - the main thing is to follow the instructions.

Ingredients:

beef - 0.5 kg;
lentil grain - 300 g;
parsley - a bunch;
carrot - 1 pc.;
onions - 1 pc.;
salt / pepper - optional.

Cooking method:

Soak lentils in water for an hour, rinsing it first.
Cut the meat into small pieces, set to cook for 1.5 hours.
Grate the carrots, chop the onion.
Place the lentils, vegetables, salt and pepper into the boiling broth.
Cook until tender (about 15 minutes).

Delicious lentil soup - cooking secrets

Some tips from experienced chefs:

Salt is best added at the moment when the lentils are already cooked.

Lentils are a close relative of peas and beans. If you love these legumes, you will definitely like lentil dishes - not only because of the taste, but also because of the peculiarities of its preparation. Lentils do not need to be soaked before heat treatment - they cook well without it!

Green lentils, which are used in this recipe, are cooked longer than other types - up to 40 minutes. But it does not boil soft and retains its shape. Be sure: the soup with tiny green beans will be not only tasty, but also beautiful, which, you see, is also of great importance!

Ingredients

Recipe for soup with lentils and meat

Prepare the broth: wash the meat, put in a saucepan, cover with water and put on medium heat. Bring to a boil, remove foam, reduce heat and simmer for 35-40 minutes. Meanwhile, clean and wash the vegetables. Cut potatoes into cubes. Finely chop the onion.

Rinse the lentils under running water several times. Melt the butter and heat it up in a frying pan. Add onion and cook, stirring, over medium heat until translucent. Remove the finished broth from the heat. Take out the meat, strain the liquid. Cut the beef into equal pieces.

Put all the vegetables and lentils into the broth. Salt and pepper, put on fire and cook for 15 minutes (or until the lentils are ready). Wash the parsley, dry and chop. Remove soup from heat. Put the meat in each serving plate, pour over the soup and sprinkle with fresh parsley. Serve hot.

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

Lentil soup can be prepared in many ways. In Turkey, for example, lentil soups are necessarily boiled with the addition of lemon juice so that the iron in lentils is better absorbed. The Greeks add tomatoes to such dishes to give lentils a special taste. And we just collect the best recipes from the cuisines of the world and cook them not only correctly, but also insanely delicious.

So that lentils do not cause discomfort in the intestines, you can add a pinch of soda to the soup when cooking.

How to cook lentil soup - 12 varieties

Classic lentil soup recipe

Ingredients:

Potato - 4 pcs
Pork - 300 g
Lentils - 200 g
Carrot - 2 pcs
Onion - 1 pc.
Spices for meat - 1 tsp.
Salt, pepper - to taste
Bay leaf - 1 piece
Vegetable oil - 2 tbsp. l.
Water - 2.5 l

Cooking:

Pour vegetable oil into the bottom of the pan and place the pieces of meat. Fry a little, and then add the chopped onion and chopped carrots. Stir and fry meat with vegetables. Then add spices for meat, mix again and pour in about 400 ml of boiled water. Cover with a lid and simmer the meat for 10-15 minutes, then add the potato cubes and lentils.

Before cooking, lentils must be soaked for 1-2 hours, and then rinsed thoroughly to remove all harmful substances.

Next add bay leaf, salt and pepper to taste. Add just enough water to cover the potatoes and lentils. Cover with a lid and cook the soup until the potatoes are soft. Serve with fresh herbs and sour cream.

Fried bacon and tomatoes give the soup an exquisite taste and special aroma.

Ingredients:

Lentils - 150 g
Chicken broth - 1 l
Olive oil - 1 tbsp. l
Bacon - 300 g
Tomato - 1 pc.
Onion - 1pc
Carrot - 1pc
Garlic - 1pc
Bay leaf - 1 piece
Thyme - 1 tsp
Salt, pepper - to taste

Cooking:

Pour the lentils into a deep plate and sort through, then rinse with cold water. Cut the tomato and onion into small cubes, rub the carrots on a coarse grater, chop the garlic with a knife. Put the bacon cut into small strips at the bottom of the pan and melt the fat out of it. This fat will serve as the basis for the soup to add flavor and flavor to our dish. Then add olive oil and add onions, fry a little, then add carrots and garlic. As soon as the vegetables are fried, we throw in a tomato, immerse the washed lentils here, pour all this with chicken broth, add a little water, spices and salt. Leave the soup on medium heat for 30 minutes to soften the lentils. Then we take a blender and grind the lentils in the soup at low speed. Delicious served with cream and fresh herbs.

Combination of mushrooms and legumes? It's very interesting and original.

Ingredients:

Lentils - 150 g
Mushrooms - 200 g
Potato - 300 g
Carrot - 150 g
Onion - 80 g
Vegetable oil - 60 ml
Bay leaf - 2 pcs
Salt, pepper - to taste
Water - 1.5 l

Cooking:

We prepare the ingredients, wash the lentils, finely chop the onion, three carrots on a coarse grater. Cut potatoes and mushrooms into cubes. We put water on the fire, add the lentils and bring to a boil. Add potatoes to boiling water, salt and pour bay leaf. Fry the onion until half cooked, then add the mushrooms, carrots, cover with a lid and simmer. Pour the roast into the pan, pepper everything, salt, boil for another 3-5 minutes. The soup is ready!

A traditional Bulgarian dish prepared with green lentils and…of course, bell peppers

Ingredients:

Green lentils - 500 g
Carrots - 2-3 pieces
Onion - 1pc
Bulgarian pepper - 2-3 pieces
Tomatoes - 2-3 pieces
Celery root - fresh or dried in small quantities
Garlic - 2 cloves
Vegetable oil - 3-4 tbsp. l
Water - 2.5 l
Bulgarian seasoning Sharena sol, or seasonings:
Salt, savory, fenugreek, paprika, ground coriander.

Cooking:

Soak the lentils in cold water for 2 hours to swell, then drain the water. Very finely chop the carrot (carrot pieces should be smaller than swollen lentils). Then finely chop the onion, garlic, pepper and celery root. Remove the skin from the tomato and chop finely. In a saucepan, heat the oil and fry the onion, celery root, carrots over medium heat for 5 minutes. Then add the tomato, garlic, pour a glass of hot water, mix and simmer under the lid for another 2 minutes over medium heat. We send lentils to the pan, mix with vegetables and simmer for another 2 minutes under the lid. Then add sharena sol seasoning (if there is no such seasoning, you can put salt, savory, fenugreek, paprika, ground coriander), mix and pour water. Cook covered over medium heat for another 10-15 minutes. Everything, the meal is ready!

Fakes - Greek lentil soup

This soup is the hallmark of culinary Greece. And not without reason, because tomatoes in combination with oregano give the soup a special sophistication and tenderness.

Ingredients:

Lentils - 200-300 g
Bulb - 1 pc.
Carrot - 1pc
Garlic - 1-2 cloves
Tomato paste - 1-2 tbsp. l
Olive oil - 50 ml
Water - 1 l
Oregano - a pinch
Bay leaf - 1-2 pcs.
Salt, pepper - to taste

Cooking:

We wash the lentils under running water, put the pan on the fire, pour the lentils, pour water and boil for 10 minutes. In the meantime, chop the onion, grate the carrot on a coarse grater. Pour 50 ml of olive oil into a preheated pan, add onion, chopped garlic and fry for 2 minutes, then put the carrots and fry for another 3-5 minutes. We send our roast to a pan with lentils, lay the oregano and bay leaf. After 10 minutes, add 2 tablespoons of tomato paste, salt, black pepper and cook for another 20 minutes. Let it brew a little and, with a proudly raised head, serve it on the table.

This hearty, rich and warming spicy soup is perfect for the cold season.

Ingredients:

Bacon in / to - 250 g
Broth - 2 l
Lentils - 300 g
Onion - 200 g
Tomato - 100 ml
Carrot - 200 g
Chili pepper - 1-2 pieces
Bay leaf - 1-2 pieces

Cooking:

Pour the washed lentils into the pan and pour it with the pre-prepared chicken broth. Bring to a boil and cook over low heat for 20 minutes. Peel the carrots, cut into cubes and pour over the lentils. In the meantime, chop the bacon and fry over medium heat, after 5 minutes we send the onion cut into medium cubes and the garlic crushed with the larger surface of the knife to the bacon. Fry until browned for 10-15 minutes. Add tomatoes, chili peppers to our frying and simmer over low heat for 10 minutes. We send the finished frying to the soup, straighten it with salt and cook for another 5 minutes. Serve with fresh cilantro and bread.

This is perhaps the best lentil soup recipe for chicken lovers.

Ingredients:

Lentils - 200 g
Chicken - 700 g
Onion - 1 pc.
Fresh greens - 1 bunch
Carrot - 2 pcs
Potato - 4 pcs
Curry seasoning - 1 tsp
Salt, pepper - to taste
Water - 2 l

Cooking:

We clean the vegetables, cut the potatoes, carrots and peppers into large pieces. Pour the chicken with cold water, bring to a boil and cook, not forgetting to remove the foam. We also send a whole onion, carrots, green stalks and sweet peppers to the boiling broth. We cook our broth for another 40-60 minutes. After we take out the stalks of greens and the onion from the broth, add potatoes and lentils. As soon as the potatoes are cooked, add salt, pepper, curry seasoning to taste. Now you can add greens and serve.

The taste of smoked sausage combined with lentils is something amazing and incredible.

Ingredients:

Lentils - 500 g
Smoked sausage - 200 g
Tomato paste - 100 g
Lemon - 1/2 piece
Mint, vegetable oil, salt, pepper.

Cooking:

Fry the onion in a pan in vegetable oil until translucent or golden brown. We cut the sausage into the same cubes as the onion. In the process of frying the onion, add sausage to it. When the onion and sausage become rosy, add the tomato paste and stir constantly so that it does not burn. As soon as the moisture is gone from the tomato, pour a little water into the fry, mix with the tomato and simmer for 7 minutes. Add water to the pan and add the lentils, let it boil for 20-30 minutes. Finely chop the mint leaves. After 30 minutes, remove the soup from the heat, squeeze the lemon into it, salt, pepper. Mint falls in portions.

A surprisingly simple way to cook soup in a slow cooker.

Ingredients:

Sunflower oil - 1 tbsp. l
Chicken leg - 1 piece
Potato - 3 pcs
Bulb - 1/2 piece
Pepper - 1 pc.
Red lentils - 5/4 multi-cups
Carrot - 1 piece
Salt, dried mint, bay leaf, peppercorns.

Cooking:

We turn on the Baking mode, pour sunflower oil into the bowl of the multicooker, pour out the grated carrots, fry them slightly, then add finely chopped onion, pepper and continue to sauté. Lay the diced potatoes, chicken ham and washed lentils. Add water to the 3L mark, salt, pour dried mint. Close the lid and turn on the Soup mode for 50 minutes. After the time has elapsed, add the bay leaf, peppercorns and leave for 5 minutes in the Heating mode.

A very fragrant soup suitable for true connoisseurs of Spanish cuisine.

Ingredients:

Lentils -200 g
Bacon - 350 g
Sausage churisu - 400 g
Carrot - 1 piece
Onion - 1 pc.
Garlic - 5 cloves
Hot pepper - 1 pc.
Black ground pepper, paprika

Cooking:

We wash the lentils under running water, fill with water and set to boil, as soon as the water boils, reduce the gas and cook over medium heat for 30 minutes, periodically removing the foam. While the lentils are cooking, cut the bacon into small pieces and fry in a dry frying pan. Finely chop the onion. As soon as the bacon is fried a little and the fat begins to melt, pour the onion and fry over low heat. Cut the carrots and pour it to the bacon with onions, add 2 tablespoons of vegetable oil. When the vegetables are fried, add finely chopped garlic. Cut sausage and hot pepper into rings, sprinkle with black pepper and paprika. We send the roast to the pan and boil for another 5-10 minutes. Enjoy your meal!

Merjimek korbasi - traditional Turkish soup

This exquisite cream soup will pleasantly surprise you with its lightness and piquancy.

Ingredients:

Red lentils - 500 g
Water - 2 l
Medium bulb - 1 pc.
Medium carrot - 1 pc.
Medium potatoes - 1 pc.
Tomato paste - 1 tbsp. l
Vegetable oil - 4 tbsp. l
Butter - 70 g
Dried mint - 1 tsp
Paprika - 1 tsp
Salt - to taste
Lemon - 1 pc.

Cooking:

Finely chop the onion, carrot, potato and garlic. Fry vegetables in vegetable oil, add tomato paste, add washed lentils and pour water, cook for 25 minutes. Punch the finished soup with a blender and salt. For dressing, heat butter, add paprika and mint. Pour into bowls, pour dressing over, squeeze one slice of lemon and put a few petals of fresh mint.

This soup is full of vitamins and other beneficial trace elements.

Ingredients:

Cauliflower - 300 g
Potato - 300 g
Carrot - 80 g
Parsley, onion, leek, basil - 40 g each
Lentils - 80 g
Fat - 40 g
Dried herbs - to taste
Salt - to taste
Water - 1 l

Cooking:

Pour the sorted and well-washed lentils with cool water and cook over low heat until tender. Then chop the onion and sauté in fat with chopped roots. We cut the potatoes into cubes or slices, divide the cauliflower into separate lumps. In the boiling broth, simultaneously lay the roots, potatoes, cauliflower and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the boiled lentils along with the broth. Topped with fresh herbs and basil.

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.

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