A bowl of red lentil soup. Very tasty!

Once I didn't have any traditional cereals, noodles, noodles and pasta at home that could be added to the soup. Rice, semolina ran out, 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 of value that was in the house and cooked a very tasty soup from almost nothing. On the, fortunately, delicious beef broth.

What you need for a soup with lentils in meat broth

for a 2-2.5 liter saucepan

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

How to make red lentil soup

Make Soup Dressing

• Chop the onions thinly and finely (I cut the rings into thin quarters, like noodles and it did not feel like onions in soup).
• Fry-stew onions with carrots (coarse grater) in vegetable oil. Vegetables should soften, but not burn or brown..

Season the soup with cereals and vegetables

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

Salt lentil soup

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

Serve lentil soup to the table

Before serving lentil soup, you can put finely chopped dill, parsley or basil in it. The soup will become even tastier.

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

Delicious homemade beef broth soup with red lentils

You can also add the meat you used to make the broth to your lentil soup (cut into cubes). And finely chopped garlic (or a little chopped chili). It will be super!

Lentil soup with red lentils it turns out to be very light and tender. Pleasure. Especially in the cold winter.

Do not confuse red lentils with ordinary (green-brown) lentils, dark lentils do not boil in mashed potatoes (like red-orange ones), they remain grains and you can cook another delicious Greek brown lentil soup from them - 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 the traditional pea soup, smoked or lean. However, before the revolution, red lentil soup with meat was much more popular. This dish has always been on the table among boyars and nobles, as well as among ordinary peasants. It is certainly worth preparing such a dish for a modern housewife.

Benefits of lentils

Lentils are a plant in the legume family with reddish or orange fruits. V Soviet time in domestic locations Catering this product was undeservedly forgotten: lentil soup, so widespread 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 cooked and mashed in mashed potatoes, taste like meat. Porridge and pies are cooked with lentils, and vegetable purees... And of course, these vibrant beans are added to the first courses. Experts say this product is very beneficial because:

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

How to make a delicious and satisfying meal

Cooking lentil soup is no more difficult than making pea soup. The main thing is to follow the sequence of actions indicated in the selected recipe and use for cooking quality products... Some housewives prefer to cook such a dish in a multicooker. 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 a regular saucepan or in a cast iron pot 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 add an oriental flavor to the dish.

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 is tastiest 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 placed only in boiling water (or a broth prepared in advance from meat or fish) so that all vitamins are preserved in vegetables during cooking. 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.

Turkish or Indian lentil puree soup is included in the menu of many cafes and restaurants that specialize in oriental cuisine.

The cooking procedure will be as follows:

If the soup is cooked in meat or fish broth, you can put finely chopped pieces of meat or fish, disassembled and completely deboned, into the plates before serving. To shorten the boil time of the broth, can be used instead of meat boiled sausage no fat of good quality, for example, "doctoral". But in this case, you will have to add more spices, since semi-finished meat products do not give such a bright aroma taste as natural meat, and may also have an off-flavor that does not combine well with the taste of the rest of the ingredients.

Features of registration and presentation

A thick meat or fish first course of legumes is usually garnished with fresh black Rye bread, it can be spread with butter. When submitting, keep in mind the following:

The Indian version of the first course can be served for the second boiled rice with curry seasoning. 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 puree soup is good to serve with pita bread or with tortillas cooked on a tandoor, in oriental style... Lavash or tortillas should be bland, since the first course itself has sufficient pungency. In addition to the tortillas, you can serve tomato or sour cream sauce as well as greens.

Lean version of the soup

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 to get enough during the days of Great Lent, when Orthodox Christians do not eat meat and fish. To lean soup was nutritious and satisfying, it is advisable to add as many vegetables there as possible so that the consistency ready meal was not liquid, but puree. The following ingredients work 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 pies from yeast dough stuffed with the same lentils. To do this, the beans, boiled until tender, are mashed and seasoned with spices. The finished filling is light brown in color and tastes very similar to meat.

If the hostess decides to make red lentil soup, any recipe will do. If the recipe includes meat or fish broth, it is replaced with water, more fundamental differences no.

How to choose food to cook

Before preparing a soup, you need to choose quality products for it. When buying legumes, you should pay attention to the packaging and appearance lentils. It is best to purchase the product in transparent packaging. There should be no foreign objects among the lentils, as they indicate that the legumes were stored in inappropriate conditions. The grains should be approximately the same size and the same color and shape.

If you can't buy lentils, you can replace them with home-dried beans from your own summer cottage. Best of all for making soup are "black Russian" beans, the ripe grains of which have a rich dark purple color. This variety boils well, you get an excellent first course, reminiscent of puree or thick cream in consistency.

The spices for the Indian lentil stew called masurdal should be purchased from specialty stores or agricultural markets, preferably in clear bags. When purchasing products of this kind in large supermarkets, you should carefully study the information on the packaging, since many spices contain industrial production is dangerous to health food supplement"Monosodium glutamate".

Hot lentil soup is a great way to diversify your everyday and holiday menu... Such a dish will be an excellent alternative to the usual Russian cabbage soup, borscht, pickle soup. Lentil fruits are rich in vitamins and delicious, so master the preparation of this original dish definitely worth it. 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 assortment of spices.

Attention, only TODAY!

Simple and tasty recipes for hot in its most popular variations will help to cook lentil soup. Any dish is ideal for a hearty and nutritious meal and will be appreciated even by fastidious eaters and gourmets.

How to make lentil soup?

Cooking soup with lentils is tasty quickly, it will be possible to get acquainted with the basic technique of cooking hot and choose 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. Groats 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 its participation, performing in practice the lean version of the recipe.
3. Traditionally, laurel and allspice peas are added from the spices, or they are seasoned hot to taste with dried herbs, garlic, and all kinds of herbs.

Red Lentil Soup - Recipe

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

Ingredients:

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

Preparation

1. The required amount of broth is prepared.
2. Add red lentils, sautéed onions, carrots and garlic made in butter, grated tomatoes, all seasonings.
3. Cook red lentil soup for another 10-15 minutes, let it brew a little and serve with finely chopped fresh herbs.

Green Lentil Soup

Tasty soup lentils are obtained from green cereals. There is an opinion that such cereals are completely incompatible with potatoes. However, if you first fry the potato slices in butter until a slight blush, and then add to the pan, the taste of hot is transformed at times, as can be seen 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 tsp;
• butter - 2 tbsp. spoons;
• salt, pepper, laurel, cumin.

Preparation

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

Lentil soup with meat

Soup with lentils will be as satisfying and nutritious as possible 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 poultry, beef, pork, lamb. When using meat on bones, the broth should be filtered before adding the rest of the products, and meat fillet chop and return to the pot 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 tsp;
• vegetable or butter oil - 2 tbsp. spoons;
• salt, pepper, laurel, herbs.

Preparation

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, cook for 15 minutes.
4. Add garlic, herbs to the hot, let it brew.

Lentil puree soup

The following recipe is for fans of puréed 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 tsp;
• garlic - 3 cloves;
• tomatoes - 2 pcs.;
• tomato paste - 1 tbsp. spoon;
• broth - 1 l;
• salt, pepper, herbs, sour cream, crackers.

Preparation

1. The lentils are boiled in the broth for 10 minutes.
2. Add sautéed onions with carrots and tomatoes, pasta, curry, salt, pepper, simmer the dish for another 10 minutes, purée with a blender.
3. Serve with creamy lentil soup with sour cream, fresh herbs and croutons.

Lean Lentil Soup

It is simple and tasty to cook lean lentil soup, recipes for which do not contain meat, you can use vegetable or mushroom broth... The resulting hot, 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.;
• bell peppers and zucchini - 0.5 pcs.;
• olives - 5 pcs.;
• lean broth - 1.5 l;

• salt, pepper, laurel, herbs.

Preparation

1. Boil potatoes and lentils for 10 minutes.
2. Lay in diced zucchini, bell peppers, roasted onions and carrots, pitted olives cut into circles, seasonings.
3. Lean lentil soup is boiled for another 10 minutes, served with finely chopped herbs.

Turkish lentil soup - recipe

Cooked with the addition of wheat grits or bulgur. The final texture of the hot should be almost puree, which is achieved by boiling the ingredients or puréing them with a blender. An invariable condiment is dried mint, which is often complemented with thyme, paprika and chili.

Ingredients:

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

Preparation

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

Lentil soup with smoked meats - recipe

In fact, you can cook any lentils with smoked meats, resulting in the most delicious and aromatic hot, worthy of the highest praise. Instead of brown cereals, the use of green or red is allowed. Italian herbs and a little curry powder will perfectly set off 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.

Preparation

1. The smoked meats are boiled until tender, separated from the bones and cut as needed.
2. Add lentils, and after 10 minutes potatoes, peppers and sautéed onions with carrots and tomatoes.
3. Season the lentil soup with smoked meats, add curry, herbs, salt, boil for 10 minutes, serve with herbs.

Lentil tomato soup - recipe

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

Preparation

1. Lentils are boiled until half cooked.
2. Onions, carrots and bell peppers are fried in oil.
3. Add broth and let the vegetable mix simmer until soft.
4. Transfer vegetable dressing to lentils, add tomato juice, seasonings, garlic and boil together for 10 minutes.

Lentil and mushroom soup - recipe

With lentils, they are prepared from green or brown cereals, less often they use red. Instead of lemon for juice, you can take lime, and replace dry chili with chopped fresh without seeds, without skipping the stage of grinding 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.

Preparation

1. Mushrooms and onions are fried in oil.
2. Add chili peppers, pounded in a mortar, with garlic and salt.
3. Pour in broth, lay lentils, seasonings, cook for 30 minutes.
4. Add lemon juice, let it brew a little hot, serve with parsley.

Lentil and meatball soup

The traditional recipe for meat lentil soup can be effectively transformed by chopping the pulp with a meat grinder and shaping delicious meatballs... Minced meat is often added with a chopped small onion, freshly ground black pepper, herbs, less often garlic and other flavoring additives.

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.

Preparation

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

Pumpkin and Lentil Soup

Lentils are often prepared from peeled red cereals, which are in perfect harmony with almost all vegetables. The amount of pumpkin pulp is allowed to vary according 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.

Preparation

1. Onion, garlic and grated fresh ginger are fried in oil.
2. Add lentils, chopped pumpkin, broth, cook for 15-20 minutes.
3. Purée hot with a blender, season with pink pepper and sprigs of fresh herbs.

Lentil soup in a slow cooker

Maintains integrity vegetable slices and lentils, if you use cereals of green or brown varieties. The composition of the dish can be expanded by adding chopped mushrooms or slices chicken fillet after frying the meat for the most intense taste of the food.

Lentil soup can be prepared in a variety of ways. In Turkey, for example, lentil soups are necessarily cooked with the addition of lemon juice to better absorb the iron in the lentils. The Greeks add tomatoes to such dishes to give lentils special taste... And we just collect the best recipes of the world's cuisines and cook them not only correctly, but also incredibly tasty.

To prevent lentils from causing discomfort in the intestines, you can add a pinch of soda to the soup when cooking.

How to make lentil soup - 12 varieties

Classic Lentil Soup Recipe

Ingredients:

• Potatoes - 4 pieces
• Pork - 300 g
• Lentils - 200 g
• Carrots - 2 pieces
• Onion - 1 piece
• Spices for meat - 1 tsp.
• Salt, pepper - to taste
• Bay leaf - 1 piece
• Vegetable oil - 2 tbsp. l.
• Water - 2.5 l

Preparation:

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

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

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

Stir-fried bacon and tomatoes add to the soup refined taste and a special flavor

Ingredients:

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

Preparation:

Pour the lentils into a deep plate and sort out, then rinse cold water... Chop the tomato and onion small cubes, rub the carrots on a coarse grater, chop the garlic with a knife. Put 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 aroma 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, throw in the tomato, immerse the washed lentils here, fill it all 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. Serve very tasty with cream and fresh herbs.

A combination of mushrooms and legumes? It is very interesting and original.

Ingredients:

• Lentils - 150 g
• Mushrooms - 200 g
• Potatoes - 300 g
• Carrots - 150 g
• Onions - 80 g
• Vegetable oil - 60 ml
• Bay leaf - 2 pieces
• Salt, pepper - to taste
• Water - 1.5 l

Preparation:

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

Traditional bulgarian dish, which is cooked with green lentils and ... of course bell pepper

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 salt, or seasonings:
• Salt, savory, fenugreek, paprika, ground coriander.

Preparation:

Soak the lentils in cold water for 2 hours to swell, then drain the water. Chop the carrots very finely (the carrot pieces should be smaller than the swollen lentils). Then finely chop the onion, garlic, pepper and celery root. Remove the skin from the tomato and chop finely too. Heat the oil in a saucepan and fry the onions, celery root, carrots over medium heat for 5 minutes. Then add the tomato, garlic, pour in a glass hot water, stir 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 the seasoning sharen salt (if there is no such seasoning, you can put salt, savory, fenugreek, paprika, ground coriander), mix and fill in water. Cook under a lid over medium heat for another 10-15 minutes. Everything, the deliciousness 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
• Onion - 1 piece
• Carrots - 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

Preparation:

We wash the lentils under running water, put a saucepan on the fire, pour out the lentils, fill with water and boil for 10 minutes. Meanwhile, chop the onion, grate the carrots on a coarse grater. Pour 50 ml into a preheated pan olive oil, add the onion, chopped garlic and fry for 2 minutes, then lay the carrots and fry for another 3-5 minutes. We send our roast in a pan with lentils, lay oregano and bay leaves. 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 our head held high, serve.

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

Ingredients:

• W / c bacon - 250 g
• Broth - 2 l
• Lentils - 300 g
• Onions - 200 g
• Tomato - 100 ml
• Carrots - 200 g
• Chili pepper - 1-2 pieces
• Bay leaf - 1-2 pcs

Preparation:

Pour the washed lentils into a saucepan and fill it with pre-cooked chicken broth. Bring to a boil and simmer for 20 minutes. Peel the carrots, cut into cubes and add to the lentils. In the meantime, chop the bacon and fry over medium heat, after 5 minutes send the sliced ​​medium cubes to the bacon onion and garlic crushed by the larger surface of a knife. Fry until browning for 10-15 minutes. Add tomatoes, chili peppers to our roast 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 most best recipe lentil soup for chicken lovers.

Ingredients:

• Lentils - 200 g
• Chicken - 700 g
• Onion - 1 piece
• Fresh greens - 1 bunch
• Carrots - 2 pieces
• Potatoes - 4 pieces
• Curry seasoning - 1 tsp
• Salt, pepper - to taste
• Water - 2 l

Preparation:

We clean vegetables, cut potatoes, carrots and peppers into large pieces. Fill the chicken with cold water, bring to a boil and cook, not forgetting to remove the foam. We also send a whole onion, carrots, stalks of herbs and bell peppers to the boiling broth. Cook our broth for another 40-60 minutes. Then we take out the stalks of herbs and the onion from the broth, add the potatoes and lentils. As soon as the potatoes are cooked, add salt, pepper, curry seasoning to taste. Now you can add herbs 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 pc
• Mint, vegetable oil, salt, pepper.

Preparation:

Fry the onions in a saucepan in vegetable oil until transparent or golden brown. Cut the sausage into the same cubes as the onion. In the process of frying the onion, add the sausage to it. When the onion and sausage are golden brown, add the tomato paste and stir constantly so that it does not burn. As soon as the moisture has left 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 petals. After 30 minutes, remove the soup from the heat, squeeze the lemon into it, salt and pepper. Mint lays down in portions.

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

Ingredients:

• Sunflower oil - 1 tbsp. l
• Chicken leg - 1 pc
• Potatoes - 3 pieces
• Onion - 1/2 pc
• Pepper - 1 piece
• Red lentils - 5/4 multi-glasses
• Carrots - 1 piece
• Salt, dried mint, bay leaf, peppercorns.

Preparation:

Turn on the Baking mode, pour into the multicooker bowl sunflower oil, pour out the grated carrots, lightly fry, then add finely chopped onions, peppers and continue to sauté. Place the diced potatoes, chicken leg and washed lentils. Add water to the 3L mark, add salt, add dried mint. Close the lid and turn on the Soup mode for 50 minutes. After the time has elapsed, add bay leaves, peppercorns and leave for 5 minutes in the Warm mode.

This very aromatic soup will suit real connoisseurs of Spanish cuisine.

Ingredients:

• Lentils -200 g
• Bacon - 350 g
• Churisu sausage - 400 g
• Carrots - 1 piece
• Onion - 1 piece
• Garlic - 5 cloves
• Hot pepper - 1 piece
• Ground black pepper, paprika

Preparation:

We rinse the lentils under running water, fill with water and set to cook 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 slices and fry in a dry skillet. Chop the onion finely. As soon as the bacon has fried a little and the fat has begun to melt, add the onion and fry over low heat. Chop the carrots and pour them over the bacon and onions, add 2 tablespoons of vegetable oil. When vegetables are fried, add finely chopped garlic. Cut the sausage into rings and hot peppers, sprinkle with black pepper and paprika. We send the frying to the pan and boil for another 5-10 minutes. Bon Appetit!

Mercimek korbasi - traditional Turkish soup

This exquisite creamy soup will pleasantly surprise you with its airiness and piquancy.

Ingredients:

• Red lentils - 500 g
• Water - 2 l
• Medium onion - 1 piece
• Medium carrots - 1 pc
• Medium potatoes - 1 piece
• 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 piece

Preparation:

Finely chop the onion, carrot, potato and garlic. Fry vegetables in vegetable oil, add tomato paste, add washed lentils and fill with water, cook for 25 minutes. Punch the finished soup with a blender and salt. We drown for refueling butter, add paprika and mint. Pour into plates, pour over the dressing, squeeze out one lemon wedge and put in a few fresh mint petals.

This soup is loaded with vitamins and other beneficial micronutrients.

Ingredients:

• Cauliflower - 300 g
• Potatoes - 300 g
• Carrots - 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

Preparation:

Pour over 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 the roots cut into cubes. Cut the potatoes into cubes or slices, cauliflower we divide into separate cats. Put the roots, potatoes, cauliflower into the boiling broth at the same time and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the boiled lentils along with the broth. Season with fresh herbs and basil.

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

The green lentils used in this recipe take longer to cook than other types - up to 40 minutes. But it does not boil soft and retains its shape. Rest assured: the soup with tiny green beans will not only be delicious, but also beautiful, which, you see, is also of great importance!

Lentil and Meat Soup Recipe

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, peel and wash the vegetables. Cut the potatoes into cubes. Finely chop the onion.

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

Put all the vegetables and lentils in the broth. Season with salt and pepper, put on fire and simmer for 15 minutes (or until lentils are tender). Wash the parsley, dry and chop. Remove soup from heat. Place meat in each serving plate, top with soup and sprinkle with fresh parsley. Serve hot.