Meat lentil soup. Lentil soup is simple and tasty - recipes for an excellent first course

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.

Bright, hearty, very tasty soup with the flavor of the East - red lentil soup! Cook in chicken broth, beef broth, or make soup puree.

Delicious, hearty, very "winter" soup with pork ribs.

• Pork ribs - 600 g
• Petiole celery - 2 pcs
• Tomato (canned, I have very small ones) - 6 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Garlic - 3 tooth.
• Potato - 2 pcs
• Lentils (red) - 250 g
• Sweet paprika - 1 tsp
• Basil - 1 tsp
• Bay leaf

My ribs and send to the pan to cook, along with celery. Cooking ok. 35-40 minutes.

Let's take care of the carrots and onions while our ribs cook. We clean, cut, three on a grater))) Fry in a pan with garlic, almost until done.

Peel the tomatoes and cut into small pieces (I left the seeds).

We filter our finished broth, remove the ribs and celery. Bring to a boil and add diced potatoes, salt.

After boiling, add lentils. Boil for a few minutes. At the same time, remove the meat from the bones.

Add back the meat from the ribs and our frying, bring to a boil.

At the end, add tomatoes, paprika, basil and bay leaf. Leave on low heat for a few minutes.

The soup is ready. It remains only to submit it.

Recipe 2: Turkish Red Lentil Soup (with photo)

Turkish lentil soup in the form of creamy puree is a traditional dish of Turkic cuisine. There are similar recipes in other countries, for example, dal soup in India with a mixture of masala spices, red lentil soup with tomatoes in Morocco, Syrian soup with spinach, and so on.

Each country has its own cooking technique, special ingredients, spices. Thanks to this, lentil soup is always a new dish to taste. And even in Turkey, lentil soup is prepared in different ways, for example, recipes with mint, basil, oregano, lemon, potatoes, carrots, tomatoes, various spices are popular. Different cafes or restaurants may have lentil soups that are completely different from each other, although the chef will tell you with confidence that this is a traditional Turkish recipe.

• 200-250 grams of red lentils;
• 2 large carrots about 400 grams;
• 2 large onions about 300 grams;
• 1 tsp without a slide of turmeric;
• 0.5 tsp red ground pepper;
• 0.5 tsp ground coriander;
• salt to taste.

Leave the lentils in the water overnight.

In the morning, drain the water and rinse the beans.

Put the lentils on the fire in salted water. Not add too much salt to the soup water, as you will add more salt to the fried meat.

You can cook both in vegetable broth and on water, so that the soup turns out to be equally tasty. In Turkey, this soup is almost always boiled with broth.

While the red lentils are cooking , roast them .

For frying, you need carrots and onions.

Onion cut into large cubes. Grate carrots.

Fry the onion first.

After 3-4 minutes, when the onion is browned, add carrots with spices.

Fry vegetables until golden brown.

Boil the finished frying with lentils for about half an hour.

Cool the finished lentil soup, and start turning it into a pureed soup.

After you make it homogeneous, you need to heat it up again.

With ice, so as not to boil.

Creamy lentil soup is great served with traditional Turkish flatbread or something crunchy like chickpea chips or pita.

Bon Appetit!

Recipe 3: Red Lentil Puree Soup (Step by Step)

One of the healthiest types of legumes is lentils. It is easily digested, has a beneficial effect on digestion and the whole body as a whole. In addition, the dishes from it are very satisfying and tasty. I suggest you cook traditional Turkish red lentil soup puree, which no Turkish family can do without, as well as green lentil puree soup, which also turns out to be no less tasty.

• Tomato paste 1 tbsp. l.
• Carrot 1 pc.
• Dried mint 1 tsp
• Onion 1 pc.
• Potato 1 pc.
• Red lentils 500 g
• Garlic 1 clove
• Oil (vegetable) 4-5 tbsp. l.
• Wig 1 tsp
• Water 2 l
• Butter (butter) 50-70 g
• Salt to taste
• Lemon to taste

Let's start cooking by peeling all the vegetables.

Then take the onion and finely chop it.

We also cut the carrot into small pieces.

Grind the garlic with a knife or in another way convenient for you.

Cut potatoes into small cubes.

Pour vegetable oil into the bottom of the pan in which we will cook the soup.

Heat up and put onion and garlic first.

Lightly fry and after two or three minutes add carrots and potatoes.

Mix and add tomato paste.

We wash the lentils well and also put them in a saucepan.

Cook, covered with a lid, over low heat for about 20-25 minutes until the vegetables are cooked.

When everything is cooked, we take a blender and use it to turn the entire contents of the pan into a puree.

Put on a slow fire and bring to a boil.

During this time, melt the butter in a small bowl.

We pour paprika and dried mint into it. Mix thoroughly and bring to homogeneity.

Squeeze the juice from half a lemon in a convenient way for you and add to the dressing. Mix again.

Combine soup and dressing.

Recipe 4: Red Lentil Soup with Chicken

Lentil soup with chicken. This traditional Turkish dish is very easy to prepare, and there is no need to tell how healthy and nutritious it is.

• Lentils (red) - ¾ cup.
• Chicken - legs - 4 pcs., breast - ½ pcs.
• Large potato - 1 pc.
• Medium carrot - 1 pc.
• Medium onion - 1 pc.
• Tomatoes - 2 pcs.
• Lemon juice - 1 tbsp. a spoon.
• Mint - ½ tsp.
• Basil - 1/3 teaspoon.
• Salt, pepper - to taste.

Initially, you need to prepare a strong chicken broth. To do this, boil any parts of the bird in a saucepan, but fillets must be present among them.

To get a clean fat, do not forget to remove all the rising foam. While the broth is being cooked, you should step by step prepare all the remaining necessary products.

Rinse the lentils thoroughly and let it drain.

Cut potatoes into small cubes.

Chop the onion in any way.

Coarsely grate the carrot.

Chop the tomatoes, cut them into pieces.

How to cook to get the right soup? - Cook in a saucepan with a thick bottom.

But I don’t have one, so I pre-prepare the products in a deep frying pan, and then cook them in a regular saucepan. Saute the onion in vegetable oil for a few minutes. It should change color to transparent, not brown.

Pour carrots to it and continue stewing vegetables. Stir, do not let the roast burn, it should just soften.

Add drained lentils and fry for 1-2 minutes. Stir constantly so that it doesn't burn.

Put the tomatoes on the steamed beans. In winter, they can be replaced with tomato paste. Pass for 3-4 minutes.

If you initially cook in a thick saucepan, then continue to make soup in it, but I shift everything into a regular one. Throw potatoes in it.

Pour in 5 cups of chicken broth. Bring the red lentil soup to a boil, reduce the heat to a minimum and let the dish simmer for 35-40 minutes.

Salt the dish a little to taste. You can add some pepper.

During this time, take up poultry meat. Cut the boiled breast into thin slices. Lightly salt them, sprinkle with lemon juice and sprinkle with herbs: mint and basil.

In a dry hot frying pan, fry the fillet, giving it a golden crust, as in the photo. If there is a grill pan, it is better to use it.

Beat the finished soup with an immersion blender. The result should be a homogeneous mass. If the dish turns out to be thick, pour broth or boiled water into it.

Now season the first dish with herbs. Salt additionally if necessary.

Pour in lemon juice.

Mix everything and let it boil again. Ready stew should be infused for 20-30 minutes.

Recipe 5: How to Make Red Lentil Soup

Very fragrant, tasty, satisfying and at the same time such an easy-to-prepare chicken soup with the addition of lentils!

• potatoes - 400 g;
• carrots - 100 g;
• red lentils - 150 g;
• salt - to taste;
• chicken breast - 1 pc.;
• ground black pepper - to taste;
• onion - 100 g;
• vegetable oil - 2 tablespoons;
• green dill - 1 small bunch

Put the chicken breast in a saucepan and fill it with cold water (you need about 3 liters of water).

Then we put the pan on the stove, bring everything to a boil, then salt and cook for 40 minutes, not forgetting to remove the foam.

While the chicken breast is cooking, three carrots, finely chop the onion.

Then fry the onions and carrots together over low heat in vegetable oil until soft.

We wash the lentils.

Peel potatoes, then cut into small cubes.

After 40 minutes, take the chicken breast out of the broth and put the potatoes in the pan (you can strain the broth if you wish).

As soon as the chicken broth boils, add the lentils to the broth. Salt and pepper the soup to taste. Cook for 5 more minutes.

Meanwhile, we “disassemble” the chicken breast: we separate the chicken meat from the bones, then we cut the chicken meat (or just separate it with our hands) into small pieces.

After that, add carrots and onions to the soup.

Next - omit the chicken meat.

Then cook the soup for another 5 minutes, try - and add salt if necessary. We wash the dill under running water, finely chop and add to the chicken soup.

Remove the pan from the stove, let the soup brew for a few minutes.

And serve chicken soup with lentils on the table!

Recipe 6: Simple Red Lentil Meat Soup

Lentils are extremely beneficial for the body, because they are rich in protein, trace elements and vitamins. At the same time, it is also very tasty and is used in a wide variety of dishes. Lentil soup in meat broth is a great option for every day, it is fragrant and quite satisfying. Lentils do not cook for long, so they are added to the broth at the same time as potatoes. Overcooking in vegetable oil gives density and vegetable taste.

• Pork on the bone - 0.5 kg
• Potatoes - 3-4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 3-4 cloves
• Tomato paste - 2 tbsp.
• Lentils (red) - 100 g
• Salt, pepper, spices - to taste
• Vegetable oil - for frying

Make sure you have all the required products in stock. Tomato paste can be replaced with tomato juice or fresh tomatoes. Lentils are better to take red. From green, the taste is no worse, but the view is for an amateur, because the soup acquires a gray-green color.

We wash the pork and fill it with cold water, slightly add some salt. Bring to a boil over high heat, skimming off the foam. After that, reduce the temperature to medium and cook under the lid for 35-40 minutes. Peel the potatoes, wash and cut into cubes. We sort the lentils and wash them. Both ingredients are placed in the broth. We take out the meat, cool, cut into pieces and also return to the pan. Mix the contents so that the lentils do not stick to the bottom of the dish, and cook for about 20 minutes.

Onions and carrots are cleaned, washed and chopped. Cut the onion into small cubes, and rub the carrots on a coarse grater. In a frying pan, heat the vegetable oil and fry the vegetables until soft, add the tomato paste.

Add overcooking to the pan, add your favorite spices there and try for salt. We clean the garlic, pass it through a press or finely chop it and also lay it in the soup. Turn off the fire and let the dish rest on the cooling stove for about 10 minutes. Pour into bowls, sprinkle with herbs and serve. You can add a little more minced garlic to each serving for more flavor.

Recipe 7: Spicy Lentil Soup with Tomatoes

Spicy red lentil soup with tomatoes is one of the most delicious first courses. Bright, fragrant, colorful, saturated - all this is about him, about the soup that everyone should try.

• broth - vegetable or any other - 2.5 l (recipes below)
• onion - onion - 2 pcs
• carrots - 1 pc.
• bell pepper - 0.5 pcs
• tomatoes - 2 pcs
• lentils - red - 250 gr
• garlic - 2 cloves
• chili pepper - 1 pc (optional)
• spices - zira (cumin) -1 tsp
• spices - coriander, basil - 0.5 tsp each
• greens - purple basil, cilantro - 0.5 bunch each
• sea ​​salt
• black pepper
• vegetable oil

The spicy red lentil soup, the recipe of which I will now tell, is very easy to prepare. First, let's boil the vegetable broth.

We prepare the spices. If zira (also called cumin) is in grains, then it needs to be crushed: to do this, put it between thick napkins and tap with the flat bottom of a glass.

While the vegetable broth is cooking (by the way, you can also replace it with meat or chicken broth if you so desire), put a frying pan on medium heat, pour oil into it if you are afraid to fry without it (and I have been frying without oil for a long time) , cut the onion into medium pieces, garlic very finely and carrots in quarters. We put the onion in the pan, fry for 1 minute, put carrots and garlic to it, mix, fry for 5 minutes.

We blanch the tomatoes, that is, we clean them from the skin. We cut the peeled tomatoes into small cubes and put them to the onions with carrots, mix, put half the spices, salt, pepper, mix again and simmer for 5 minutes, then remove from heat.

In the meantime, measure the right amount of red lentils and cut the bell pepper into strips. Soon we will put it all in diet lentil soup.

Throw the lentils into the boiling broth and cook for 10 minutes, after which we throw the bell pepper and frying from the pan. The lentils will give their bright, rich color to the broth and the vegetarian lentil soup will become colorful and beautiful. Cook lentil soup for 10 minutes after boiling over low heat.

While the Indian or Turkish lentil soup (or just from mom, as you call it)) is being cooked, we cut the prepared greens, which we will later decorate and bring to taste. Purple basil and cilantro are perfect.

5 minutes before readiness, we throw the remaining spices into the spicy red lentil soup with tomatoes and stir well.

That's all! Now you know how to cook lentil soup, the recipe with a photo of which you just viewed.

Pour the spicy lentil soup into bowls, sprinkle with herbs and serve.

Recipe 8, Step by Step: Cream of Red Lentil Soup

• red lentils (dry) - 0.5 cups;
• onion - 1 large;
• carrots - 1 medium;
• potatoes - 3 small tubers;
• leek - 1 small stalk (with green part);
• chicken broth - 3 cups;
• vegetable oil - 2 tbsp. l (or a small piece of cream);
• ground coriander, hot pepper, ground cumin - a third of a teaspoon;
• ground black pepper, salt - all to taste;
• ground cinnamon - two pinches.

Pour the lentils with cold water, changing the water several times until the lentils are clean. We drain the water.

According to the recipe, lentil soup is boiled in chicken broth, but you can use meat, vegetable or boil the soup in water. The liquid must be brought to an intense boil and pour clean lentils. When it gets into a hot liquid, it will turn yellowish, but then, when crushed, it will give the soup a bright saturated color.

We cut the stem of the leek into thin rings (we also use the green part). Chop the onion into small cubes.

We cut the carrot into circles or plates, then cut it smaller - into cubes, thin strips.

We also cut the potatoes into small pieces - thin straws or small pieces.

10-15 minutes after the lentils were poured into the pan, we send the potatoes to it and cook until the potatoes are ready.

While the lentils and potatoes are cooking, saute the vegetables for the soup. Pour a little vegetable oil into the pan (or put a piece of butter), heat it up and simmer the onion in hot oil until soft.

Pour the cubes of carrots to the half-finished onion, mix everything. Continue to simmer on low heat for 3-4 minutes. Carrots and onions will absorb the oil during this time and become almost ready.

We send the stewed vegetables to the soup. Bring to a boil, add spices, cook over low heat until all the components of the soup are soft. The lentils should soften a little. Turn off the heat and let the soup cool down a bit.

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Lentil soup is perfect for winter and off-season. It not only satisfies hunger well, but also warms. In addition, the dish contains many useful trace elements, folic acid, fiber, vitamins. They will tell you how to prepare lentil soup, recipes. Simple and tasty to make it will help the options below.

The classic recipe for lentil soup came to us from Turkey. That is why there are so many spices in it (a pinch of red and black ground pepper, turmeric, cumin). And also: 1 cup of red lentils, 6 cups of meat or vegetable broth, 1 each of carrots and onions, 20 g of butter.

1. Legumes are pre-soaked overnight.
2. Vegetables are overcooked in any kind of oil.
3. Drain the liquid where the lentils were cooked. Transfer the fruits to the frying pan with the sautéed onions and carrots. Salt, sprinkle with a mixture of spices.
4. On a low heat, the ingredients are cooked until the lentils are soft.
5. Directly in a saucepan or saucepan, puree the soup using a blender. After that, dilute with broth.
6. At the end, add a slice of butter, stirring it thoroughly.

The warming lentil soup is lightly sprinkled with ground paprika on top.

Chicken Recipe

Lentils in soup go well with chicken. Such a treat will turn out to be dietary if you do not sauté vegetables, but add them fresh. From the products you will need: 400 g of chicken thighs, half a glass of legumes, 4 medium-sized potato tubers, one carrot and one onion each, 3 garlic cloves, a couple of parsley leaves, a pinch of turmeric, half a lemon, oil, salt. To make Chicken Lentil Soup, follow these steps:

1. Rinse the lentils and cook after boiling for about 30 minutes.
2. Dip the thighs in hot salted water and boil the broth.
3. Small cubes of vegetables, together with garlic, lightly sauté in oil.
4. Miniature potato cubes are added to the finished broth, after which the components are cooked together for another 12-15 minutes.
5. The chicken fished out of the soup is separated from the bones and returned to the pot.
6. Boiled lentils and frying are poured into the broth.
7. As soon as the liquid boils, turmeric, salt, bay leaves are sent into it. After 5-7 minutes, the dish will be ready.

Served hot with lemon slices.

With meat and potatoes

This recipe was popular in Russia. This soup perfectly satisfies hunger and was prepared for workers working in the field. Today he is able to saturate the modern man. In addition to lentils (130 g) and pork pulp (480 g), you will need: 1 each of tomatoes, onions and carrots, 4-5 garlic cloves, several small potatoes, salt, pepper, fat.

1. Boil the meat over medium heat for an hour.
2. Rinse vegetables, peel and cut into small cubes.
3. Soak lentils in cool water.
4. On any type of fat, fry onions and carrots, then add garlic and tomato to them. It is better to remove the skin from the tomato first. Together, the ingredients are stewed over low heat for 6-8 minutes.
5. The meat is crumbled into medium-sized cubes and placed back into the pan. All ingredients are added here.
6. The dish is languishing under the lid until the potatoes are ready.

Served with lentil and potato soup for dinner, garnished with a fresh sprig of parsley.

Vegetarian lentil soup

Vegetarians can treat themselves to a light lentil soup. The hardest part of the recipe is preparing the green beans. They will need to be washed well in advance and rid of the husk. Ingredients: 250 g green lentils, 1 pc. celery, onions, carrots and garlic cloves, a pinch of turmeric and black pepper, salt, lemon.

1. Vegetables are washed, peeled and cut into miniature cubes. Garlic can be chopped into slices or passed through a garlic press.
2. Right at the bottom of the pan, vegetables are well sautéed in fat.
3. Lentils are boiled, mixed with pepper and turmeric, and then added to the fry.
4. It remains to fill the food with water, and cook the vegetarian green lentil soup for 25 minutes, covered with a lid.

Each serving of the dish, before serving, is sprinkled with lemon juice.

green soup recipe

Green lentil soup is suitable even for a late dinner. This is a dietary dish that does not create heaviness in the stomach. It consists of: 230 g of green lentils, 1 piece of zucchini, onion, celery, 2 potatoes, salt, spices, ghee.

1. Lentils are cooked for about 35 minutes over medium heat. After boiling water, it is necessary to remove the foam from its surface. Beans should not be salted at this stage.
2. Onions are sauteed in ghee until golden brown.
3. Chopped celery and zucchini are poured into the pan to the already softened vegetable. After that, the products are still cooked for 10 minutes.
4. When the lentils become soft, you can send all the other ingredients to it - frying, diced potatoes, salt, selected spices.
5. The dish is cooked until the potatoes are soft.

Served green soup with finely chopped herbs.

Red lentil soup

Especially tasty is red lentil soup with tomato paste. For its preparation, it is used: 190 g of red legumes, 2 potato tubers, 60 g of tomato paste without additives, a medium onion, a pinch of red and black pepper, lemon, salt, oil.

1. Red lentils are thoroughly washed, changing the water several times, and left in the liquid for 20 minutes.
2. In the hot oil of the frying pan, roasted chopped onions are cooked.
3. Tomato sauce is added to the softened vegetable, and the products are stewed together for another couple of minutes.
4. Roasting and lentils are added to the boiling liquid.
5. After 25 minutes, grated potatoes, salt, spices are poured into the container.
6. The soup is cooked before the potatoes are cooked.
7. While still hot, the blender turns the dish into a puree.

When serving, each serving of soup is garnished with a lemon slice. Garnish with finely chopped parsley if desired.

Traditional Turkish Lentil Soup

The original Turkish red soup contains ingredients that are unusual at first glance. For example, fresh mint (a couple of sprigs) and cumin (0.5 tsp). In addition to these products, you will need: 1 pc. carrots and onions, a little more than a liter of vegetable broth, 1 tbsp. red lentils, 1 tbsp. flour, a pinch of ground paprika, dried thyme and salt, 2 tbsp. tomato paste.

1. Right in the pan, chopped onions and carrots are sautéed in fat. When the vegetables become soft, tomato mass, spices, flour and finely chopped mint are added to them. Products languish for a couple more minutes.
2. Well-washed lentils are poured into the container to the rest of the ingredients and water is added.
3. As soon as the soup boils, it can be salted.
4. Next, the dish is cooked until the lentils are completely boiled and it thickens.

Before serving, the dish in question is mashed. A little ground paprika is poured into each separate plate and lemon juice is squeezed out, which are poured with soup on top.

Cooking with smoked meats

For cooking lentil soup with meat, it is best to use smoked pork ribs. And, besides them: 5-6 potatoes, 2 tbsp. red lentils, onions and carrots for frying, oil, salt, a mixture of peppers.

1. The meat component is divided into ribs, filled with water and boiled for 1.5 hours.
2. When the flesh begins to easily lag behind the bone, it is separated from the ribs, chopped and returned to the pan.
3. The potatoes are chopped into cubes and added to the broth.
4. Onions and carrots are lightly sautéed in melted fat.
5. Lentils are thoroughly washed with cold water, soaked in liquid for 10-15 minutes, after which they are also sent to the soup.
6. It remains to pour the onion-carrot frying, salt, pepper into the pan and cook the legumes and potatoes until soft.

Before serving for dinner, the soup should be infused under the lid for at least 20 minutes.

In a slow cooker

A slow cooker will make it easier for the hostess to prepare lentil soup. It is best to use red legumes (1 tbsp.), As well as: 800 g of pork ribs, 3 potatoes, carrots and onions, 2.5 liters. purified water, salt, spice mixture for soup.

1. From the ribs, divided one by one, the broth is boiled in salted water. To do this, select the "Stew" or "Soup" mode for 90 minutes.
2. After an hour, you can add all the finely chopped vegetables. Raw onions and carrots should be sent to the soup under discussion, and not frying.
3. It remains to add seasonings to the dish. Provence herbs, curry, paprika go well with the soup under discussion.
4. 5-7 minutes after the vegetables, pre-washed lentils are placed in the multicooker bowl.

The finished dish is salted to taste.

Creamy Yellow Lentil Soup - Step by Step Recipe

Yellow bean lentil soup is not only tasty, but also very appetizing in appearance. In addition to 200 g of lentils, it is used for its preparation: carrots, onions, 3 potatoes, 2 tomatoes, 4 garlic cloves, a couple of bay leaves, salt, oil.

1. Lentils are washed, filled with water and boiled. Immediately after the appearance of the first bubbles, chopped garlic cloves and bay leaves are added to the pan. Food is cooked for about half an hour with constant stirring.
2. A fry is prepared in oil from onions and carrots. Tomatoes grated on a coarse grater along with the skin are added to the mass. Together, the ingredients are stewed for 12-14 minutes.
3. Place the tomato dressing and diced potatoes in the broth.
4. The dish is salted and boiled for about half an hour.
5. It remains to turn it into puree using a blender (you must first remove and discard the parsley).

The soup goes well with garlic croutons.

Soup with lentils and potatoes is a popular and tasty first course. To prepare it, you need a minimum of time and the simplest ingredients. You can cook this soup with or without meat. In both cases, the food will turn out hearty and with a pleasant aftertaste.

Quick Lentil Soup Recipe

Since ancient times, lentils have been one of the first places in cooking. Soup cooked from this type of cereal turns out to be rich and satisfying. Having prepared such a first course, you can be sure that the whole family will be satisfied and ask for more.

To make green lentils cook faster, leave them in water for a while.

To prepare a simple and at the same time unusual dish, you will need to take:

• 0.5 cups red;
• 270 g of beef;
• 4 medium potatoes;
• 1 onion and carrot;
• a couple of cloves of garlic;
• 2 liters of clean water;
• salt and herbs to taste.

Steps to prepare Lentil and Potato Soup Recipe:

To make the soup transparent, the foam that has collected on the surface should be collected.

This dish is very tasty. It should be served with a slice of black bread or pita bread.

Making lentil soup for breakfast is the best solution that all family members will appreciate. To make such a first dish incredibly tasty, just use the above recipe and tips.

Video recipe for lentil soup in a slow cooker

Step 1: Prepare the beef.

We thoroughly wash the beef under running warm water and spread it on a cutting board. Next, using a knife, we clean the meat from films and veins, which may contain bone fragments. In general, we need a component to prepare the broth. Therefore, if desired, it can be immediately cut into medium pieces. I like to boil the whole beef and only after dividing it into fibers or chopping into cubes. So the meat broth turns out much tastier and more beautiful. And there is already a matter of taste. In any case, we shift the prepared component into a medium saucepan.

Step 2: prepare the lentils.

Pour the lentils into a sieve and rinse thoroughly under running warm water until it becomes transparent. Next, leave the beans aside so that excess liquid is drained from them.

Step 3: prepare the carrots.

Using a vegetable cutter, peel the carrots from the skin. Then thoroughly rinse the vegetable under running water and spread it on a cutting board. We rub the component on a coarse grater and then move it to a free plate.

Attention: who loves the taste of carrots in soup, then I advise you to just cut it into large circles.

Step 4: prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 5: Prepare the Potatoes.

Using a vegetable cutter, peel the potatoes. Then we thoroughly wash the tubers under running warm water to wash off the remnants of earth and other dirt. We spread the component on a cutting board and cut it into small cubes with a knife. We move the chopped potatoes into a small bowl and completely fill them with ordinary cold water so that the pieces do not interact with the air and begin to darken.

Step 6: Prepare the garlic.

We spread the garlic on a cutting board and, lightly pressing down with the tip of a knife, peel it from the husk. Now finely chop the cloves and immediately pour into a free saucer.

Step 7: Prepare the parsley.

Rinse parsley under running water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and pour into a clean plate. Attention: the component does not have to be added to the soup. In principle, it can be easily replaced with dried parsley (for the amount of ingredients indicated in the recipe, we need about a couple of pinches).

Step 8: Prepare Lentil Soup with Meat.

Pour clean cold water into a saucepan with beef so that it covers the meat by at least two fingers. We put the container on a large fire and wait for the liquid to begin to boil. Closer to this, foam will begin to form on its surface. Be sure to remove it with a slotted spoon and throw it away, otherwise the broth will turn out to be cloudy. Then we fasten the burner and add salt and black pepper to taste to the pan. Cover the container with a lid and cook the beef for 10–15 minutes.
Then add the washed lentils here, mix everything well with a tablespoon and continue to cook the soup for about 30 minutes. In the meantime, let's make vegetable frying.

Pour a small amount of vegetable oil into a frying pan and place over medium heat. When the contents of the container warm up well, put the carrot chips here, as well as chopped onion and garlic. From time to time, stirring with a wooden spatula, fry the vegetables until a soft golden color. Important: since carrots can absorb a sufficient amount of vegetable oil, if necessary, add this component, focusing on the eye. At the end, turn off the burner and return to our soup.

When the beef and lentils become soft, we take the meat out of the pan and put it on a cutting board. Holding it with a fork, use a knife to cut the component into small pieces. Gently return the chopped beef to the container and continue to cook the soup, slightly increasing the heat. We also lay out pieces of potatoes here and, having mixed everything well with improvised equipment, we wait for the finely chopped tubers to become almost soft. Immediately after that, add vegetable frying here, a few bay leaves, basil to taste, and fresh parsley if desired. Cover the pan with a lid and cook the soup (after boiling again) 5 minutes. At the end, turn off the burner and start inviting everyone to dinner.

Step 9: Serve the lentil soup with meat.

Using a scoop, pour the soup into deep bowls and serve to the dinner table. The dish turns out so tasty and satisfying that it can only be enjoyed with slices of bread or slices of pita bread.
Bon appetit everyone!

In the process of cooking, you can add dried chopped parsley to the soup, and just before serving, sprinkle the dish with finely chopped fresh herbs;

The broth can also be made with pork, veal, or chicken;

- Attention: depending on the color (variety) of lentils, the cooking time will also vary. For example, orange beans take 10-15 minutes to cook, while green beans take 40. As for yellow lentils, it will take about 20-30 minutes to cook. In this regard, it is very important to add the beans at the right time so as not to overcook the meat in the boiling broth.