Delicious lentil soup with meat. Lentil soup: simple and tasty recipes for everyone

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 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 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.

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They will help to cook lentil soup simply and tasty hot recipes in its most popular variations. A dish in any version will be an ideal option for a hearty and nutritious lunch and will be received with approval even by fastidious eaters and gourmets.

How to cook lentil soup?

It will be possible to cook soup with lentils quickly and deliciously by familiarizing yourself with the basic technique of cooking hot and choosing the recipe you like.

1. For soup, you can use any kind of lentils, adjusting the cooking time of the dish, according to the recommendations on the product packaging. Grains of red varieties are cooked for no more than 15 minutes, and green ones require a longer boil and cook for about half an hour.
2. Often, soup with lentils is cooked in meat broth, mushroom, with the addition of smoked meats, slices of meat or without his participation, performing in practice the lean version of the recipe.
3. Traditionally, laurel and allspice peas are added from spices or seasoned hot to taste with dried herbs, garlic, and all kinds of herbs.

Red Lentil Soup - Recipe

Cooking red lentil soup is simple and delicious recipes available will help without much hassle. The most delicious and rich hot is obtained on beef broth, instead of which you can take chicken or just vegetable broth. Instead of tomatoes in their juice, grated fresh tomatoes and tomato paste are also suitable.

Ingredients:

• red lentils - 200 g;
• onions and carrots - 1 pc.;
• tomatoes in their juice - 200 g;
• garlic - 2-3 cloves;
• lemon juice - 1 tbsp. a spoon;
• broth - 2 l;
• vegetable oil - 2 tbsp. spoons;
• salt, pepper, laurel, coriander, cumin.

Cooking

1. Prepare the right amount of broth.
2. Add red lentils, fried onions, carrots and garlic, made in oil, grated tomatoes, all seasonings.
3. Boil red lentil soup for another 10-15 minutes, let it brew a little and serve with finely chopped fresh herbs.

Green lentil soup

Delicious lentil soup is obtained from green cereals. There is an opinion that such cereals are completely incompatible with potatoes. However, if the potato slices are first fried a little in butter until a light blush, and then added to the pan, the taste of the hot changes significantly, as you can see by following the following recipe.

Ingredients:

• green lentils - 200 g;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• celery stalks - 2 pcs.;
• sweet pepper - 0.5 pcs.;
• garlic - 2 cloves;
• curry - 1 teaspoon;
• butter - 2 tbsp. spoons;
• salt, pepper, laurel, cumin.

Cooking

1. Green lentils are placed in the broth, boiled for 10 minutes.
2. Separately fried potatoes, onions with carrots and celery are added, grated tomatoes, bell peppers and curry are added.
3. Season the soup with lentils and potatoes to taste, cook for 15 minutes.
4. Flavor hot with garlic, herbs, let it brew a little.

Lentil soup with meat

Soup with lentils will be the most satisfying and nutritious if you cook it with the addition of meat. The following is a variant of a dish with chicken, instead of which it is allowed to use another bird, beef, pork, lamb. When using meat on the bone, the broth should be filtered before adding the rest of the products, and the meat fillet should be cut and returned to the pan at the end of cooking.

Ingredients:

• chicken - 300 g;
• lentils - 200 g;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• garlic - 2 cloves;
• dried basil - 1 teaspoon;
• vegetable oil or butter - 2 tbsp. spoons;
• salt, pepper, laurel, herbs.

Cooking

1. Boil the meat in oil until almost cooked.
2. Add lentils, chopped potatoes, sautéed onions and carrots.
3. Season the soup with lentils and chicken with basil, salt, pepper, laurel, boil for 15 minutes.
4. Garlic, greens are added to hot, let it brew.

Lentil soup

The following recipe is for fans of pureed hot versions. You can cook a similar lentil soup without meat or with meat, taking a little more time to bring the product to full readiness. The laconic composition of the dish, if desired, is supplemented with other vegetables, including zucchini, potatoes, bell peppers and others to choose from.

Ingredients:

• lentils - 250 g;
• onions and carrots - 1 pc.;
• curry - 1-2 teaspoons;
• garlic - 3 cloves;
• tomatoes - 2 pcs.;
• tomato paste - 1 tbsp. a spoon;
• broth - 1 l;
• salt, pepper, herbs, sour cream, croutons.

Cooking

1. Lentils are boiled in broth for 10 minutes.
2. Add sautéed onions with carrots and tomatoes, pasta, curry, salt, pepper, simmer the dish for another 10 minutes, puree with a blender.
3. Lentil soup-puree is served with sour cream, fresh herbs and croutons.

Lean lentil soup

Cooking lentil soup is simple and tasty, the recipes of which do not contain meat, you can use vegetable or mushroom broth. The resulting hot food, due to the properties of the cereals used, will qualitatively complement the daily diet, make it balanced and nutritious. If desired, the composition can be supplemented with fried or boiled mushrooms.

Ingredients:

• lentils - 200 g;
• onions and carrots - 1 pc.;
• potatoes - 4 pcs.;
• sweet pepper and zucchini - 0.5 pcs.;
• olives - 5 pcs.;
• lean broth - 1.5 l;

• salt, pepper, laurel, herbs.

Cooking

1. Boil potatoes and lentils for 10 minutes.
2. Diced zucchini, sweet peppers, fried onions and carrots, pitted olives cut into circles, seasonings are laid.
3. Cook lean lentil soup for another 10 minutes, serve with finely chopped greens.

Turkish Lentil Soup - Recipe

Cooked with the addition of wheat groats or bulgur. The final texture of the hot should be almost in the form of a puree, which is achieved by boiling the ingredients or mashing them with a blender. An invariable seasoning is dried mint, which is often supplemented with thyme, paprika and chili.

Ingredients:

• lentils - 200 g;
• bulgur - 120 g;
• onion - 1 pc.;
• tomato paste and butter - 1 tbsp. spoon
• broth - 2 l;
• lemon - 0.5 pcs.;
• salt, pepper, thyme, paprika, dry mint, chili, herbs.

Cooking

1. Boil the lentils and bulgur until soft in the broth.
2. Fry onions in oil, add tomato paste diluted in a small portion of broth, simmer the dressing for 5 minutes, pour into a saucepan.
3. Season the soup with spices and herbs, boil for another 10 minutes, serve with lemon or lemon juice and herbs.

Lentil soup with smoked meats - recipe

With smoked meats, in fact, you can cook any lentils, resulting in a delicious and fragrant hot dish worthy of the highest praise. Instead of brown cereals, green or red is allowed. Italian herbs and a little curry powder added to the composition will ideally shade the taste of the dish.

Ingredients:

• brown lentils - 200 g;
• smoked meats - 350 g;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• tomato and bell pepper - 1 pc.;
• broth - 3 l;
• lemon - 0.5 pcs.;
• butter - 50 g;
• salt, pepper, curry, Italian herbs, herbs.

Cooking

1. Smoked meats are boiled until cooked, if necessary, separated from the bones and cut.
2. Lentils are added, and after 10 minutes, potatoes, peppers and sautéed onions with carrots and tomatoes.
3. Season the lentil soup with smoked meats, adding curry, herbs, salt, boil for 10 minutes, serve with herbs.

Tomato soup with lentils - recipe

With lentils, it will turn out delicious on the basis of ready-made tomato juice, puree from fresh or canned tomatoes in their juice. Instead of meat broth, you can use water or vegetable broth. The dish is equally appetizing both hot and cold, and is served with fresh sour cream and parsley.

Ingredients:

• lentils - 200 g;
• tomato juice - 600 ml;
• onions and carrots - 1 pc.;
• garlic - 2 cloves;
• bell pepper - 1 pc.;
• broth - 200 ml;
• butter - 50 g;
• salt, pepper, herbs.

Cooking

1. Boil the lentils until half cooked.
2. Fry onions, carrots and sweet peppers in oil.
3. Add the broth and simmer the vegetable mix until soft.
4. Shift vegetable dressing to lentils, add tomato juice, seasonings, garlic and boil together for 10 minutes.

Soup with lentils and mushrooms - recipe

With lentils, they are prepared from green or brown cereals, less often they use red. Instead of lemon for juice, you can take a lime, and replace dry chili with chopped fresh without seeds, without skipping the stage of rubbing it in a mortar along with parsley, peeled garlic cloves and a pinch of sea salt.

Ingredients:

• lentils - 250 g;
• mushrooms - 200 g;
• onions - 4 pcs.;
• lemon - 1 pc.;
• garlic - 4 cloves;
• dry chili - 1 pc.;
• broth - 1.5 l;
• vegetable oil - 50 ml;
• salt, pepper, parsley, laurel.

Cooking

1. Fried mushrooms with onions in oil.
2. Add crushed chili peppers with garlic and salt.
3. Pour in the broth, lay the lentils, seasonings, cook for 30 minutes.
4. Add lemon juice, let the hot brew a little, serve with parsley.

Soup with lentils and meatballs

The traditional recipe for lentil soup with meat can be effectively transformed by grinding the pulp with a meat grinder and forming delicious meatballs. A chopped small onion, freshly ground black pepper, herbs, less often garlic and other flavorings are often added to minced meat.

Ingredients:

• lentils - 150 g;
• potatoes - 200 g;
• onion - 1 pc.;
• leek and chili - 1 pc.;
• garlic - 2 cloves;
• minced meat - 300 g;
• vegetable oil - 50 ml;
• salt, pepper, laurel, paprika, basil, oregano.

Cooking

1. Grind meat and onions, season, roll round balls from the resulting mass.
2. Leek fried in oil with garlic and chili.
3. Add lentils, broth, potatoes, prepared meatballs.
4. Season hot with herbs and spices, cook for 15-20 minutes.

Soup with pumpkin and lentils

With lentils, they are often prepared from peeled red varieties, which are in perfect harmony with almost all vegetables. The amount of pumpkin pulp can be varied to taste, and instead of the presented set of seasonings, add a fragrant mix of Provencal or Italian dry herbs.

Ingredients:

• lentils - 200 g;
• pumpkin - 200 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• broth - 1 l;
• vegetable oil - 50 ml;
• salt, ginger and pink pepper.

Cooking

1. Fry onion, garlic and grated fresh ginger in oil.
2. Add lentils, chopped pumpkin, broth, cook for 15-20 minutes.
3. Puree hot with a blender, season with pink pepper when serving and supplement with sprigs of fresh herbs.

Lentil soup in a slow cooker

Preserves the integrity of cut vegetables and lentils when using green or brown cereals. The composition of the dish can be expanded by adding chopped mushrooms or chicken fillet slices, after frying the meat for the most intense taste of the dish.

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 onion.

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 dining 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.

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.

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, lightly fry, 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. Bon Appetit!

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.