Meat soup with lentils recipe. Delicious red lentil soup with meat

A bowl of soup with red lentils. Delicious!

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

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

What you need for soup with lentils in meat broth

for a 2-2.5 liter pot

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

How to make Red Lentil Soup

Make soup dressing

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

Fill the soup with cereals and vegetables

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

Salt lentil soup

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

Serve Lentil Soup

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

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

Delicious homemade beef broth soup with red lentils

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

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

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

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

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

About the benefits of lentils

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

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

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

How to cook a tasty and satisfying meal

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

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

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

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

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

The order of preparation will be as follows:

If the soup is cooked 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 during 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 spices of industrial production include the food additive monosodium glutamate, which is hazardous to health.

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

Attention, only TODAY!

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.

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

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

Lentil soup

Ingredients

Servings: - + 12

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

per serving

Calories: 124 kcal

Proteins: 11.6 g

Fats: 2.8 g

Carbohydrates: 13.2 g

1 hour. 20 minutes. Video recipe Print

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

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

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

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

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

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

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

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

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

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

Red lentil soup

Cooking time: 2 hours

Servings: 12

The energy value

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

Ingredients

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

Step by step cooking

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

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

Lentil soup with meat broth

Cooking time: 45 minutes

Servings: 7

The energy value

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

Ingredients

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

Step by step cooking

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

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

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

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

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

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

Sometimes you really want to pamper yourself and your family with something tasty, light and at the same time satiating for a long time. An excellent solution to this issue would be the preparation of soup. But after all, ordinary everyday vegetable or chicken soups are already rather tired and do not bring much joy. Is not it?

In this case, lentil soup boiled in meat broth is exactly the dish that you should definitely try. Lentils are the smallest member of the legume family.

It is easily digestible, dietary and, at the same time, very satisfying - you will need a very small portion of lentil soup in order to get enough. So it will not affect your figure in any way.

simple recipe

Preparation of lentil soup with meat:

How to cook spicy beef lentil soup

Spicy lentil soup is a wonderful dish that is best cooked in the cold winter season. It remarkably satisfies the appetite, improves digestion and warms, the use of hot chili peppers in the cooking process gives the soup a special pleasant hotness, which, moreover, also accelerates the metabolism.

So, if you look after your health and figure - this type of first course is simply created for you. You will definitely like it!

If you have problems with the gastrointestinal tract (for example, gastritis or frequent bouts of heartburn), then you should be especially careful with this soup recipe, as it turns out to be very hot. Alternatively, you can slightly reduce the amount of chili and garlic used.

Ingredients:

quick-cooking lentils - 1 cup;
beef (preferably with a bone) - 0.5 kg;
garlic (winter) - 1 head;
chili pepper - 1 pod;
rock salt, allspice;
potatoes - 2 tubers;
onion - 1 pc.;
carrots - 1 pc.;
lavrushka - 1 pc.;
turmeric - on the tip of a knife.

Cooking time: 90 min.

Calories per 100 g: 349 kcal.

Cooking:

Boil the beef-based broth (about 40 minutes). At the time of the first boil, remove the resulting foam from its surface. After the broth is ready, remove the meat from it, free it from the bone and, cutting it into small pieces, return it to the pot with the broth again;
Soaking lentils in water in advance, like other types of the legume family, is not worth it, it is already well boiled. Just rinse it and pour it into the broth;
Send peeled and chopped potato tubers along with chopped onions and carrots to a boiling broth. Add salt to your taste. A few peas will suffice for allspice;
Cut the hot pepper pod in half, and then, together with turmeric and bay leaf, add to the boiled soup;
Boil the spicy lentil soup for 40-50 minutes. Then add chopped head of garlic to it, remove from heat and let it brew (2-3 minutes), then pour into portioned broth bowls and serve.

How to cook lentil soup with meat in a slow cooker

Lentil soup cooked in a slow cooker - what could be easier? All that is required of you is to put the prepared ingredients into the multicooker bowl, fill them with water and, turning on the program, wait for the end of cooking.

Ready lentil soup turns out incredibly tasty and rich. The advantage of this soup, in comparison with other legume dishes, is its speed of preparation.

Lentils do not need to be pre-soaked in water, and then subjected to prolonged heat treatment - 30-40 minutes of cooking will be enough. And if such a kitchen unit as a multicooker is also used for this, then the process is completely facilitated, since it will not need to be monitored. So let's get started.

Required Ingredients:

lentils - 1 multi-glass;
tomatoes (fresh) - 2 pcs.;
onions - 2 pcs.;
carrot - 1 pc.;
bulb - 2 tubers;
salt;
black pepper;
hops-suneli;
meat (chicken) - 200 g;
water - 3 l;
chicken fat (melted) - 1 tbsp;
parsley - a few branches.

Cooking time: 1 hour.

Calories per 100 g: 337 kcal.

Meal preparation:

Melt chicken fat in a multicooker bowl and fry chopped onions and carrots on it (choose the method of chopping at your discretion);
Then place chicken (any parts), lentils, chopped potato tubers and tomatoes (cut into quarters) into the bowl. Pour everything with water, season with salt, pepper and a pinch of suneli hops. Switch the program to the “Cooking” mode, set the cooking time on the timer to 50 minutes and, after closing the multicooker lid, wait for the signal about the end of cooking;
Wash the parsley under running water, shake off excess liquid and, finely chopped, add to the already prepared lentil soup with meat. The soup turns out to be so tasty and rich that it can be supplemented with nothing, in addition to a piece of bread or (for an amateur) - a sheet of pita bread.

The cooking time of lentil beans depends on its variety (color). So, orange-colored lentils boil faster than anyone else - 15 minutes will be enough for her. It will take a little longer to cook yellow lentils - 25-30 minutes. Well, green lentils lend themselves to the longest heat treatment, namely, 40-45 minutes. Be sure to take this fact into account in the process of preparing dishes from it;
Lentils are the only type of legume that does not need to be soaked in water first. All its varieties are relatively quickly boiled soft without this procedure;
If the recipe for lentil soup contains fresh tomatoes, but for some reason you do not have them available, you can replace them with canned ones. The dish will turn out no less tasty, and even slightly spicy. However, they should be added directly at the end of cooking, since the acid present in them can slow down the cooking process of all other ingredients;
Lentil soups can be cooked not only on meat broths, but also on ordinary water. Soup prepared in this way turns out to be less high-calorie and, accordingly, dietary. Lentils, as an independent element, can adequately replace the meat component and saturate the body with the necessary vital energy;
When eating lentil dishes, do not forget that it still belongs to the legume family and, like all their subspecies, can cause increased gas formation in the intestines.

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