Lentil soup ideal 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. The options below will help to make it simple and tasty.

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, caraway seeds). And also: 1 cup of red lentils, 6 glasses of meat or vegetable broth, 1 piece of carrots and onions, 20 g of butter.

1. The legumes are pre-soaked overnight.
2. Vegetables are fried in any kind of oil.
3. Drain off the liquid where the lentils were cooked. Transfer the fruits to the pan with the sautéed onions and carrots. Season with salt, sprinkle with a mixture of spices.
4. The ingredients are cooked over low heat until lentils are soft.
5. Beat the soup straight in a saucepan or saucepan, using a blender. Then dilute with broth.
6. Finally add a slice of butter, stirring well.

On top of the warming lentil puree soup, lightly sprinkle with ground paprika.

Chicken recipe

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

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 butter.
4. Miniature potato cubes are added to the finished broth, after which the components are boiled together for another 12-15 minutes.
5. The chicken caught from the soup is removed 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 to it. The dish will be ready in 5-7 minutes.

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 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 piece of tomatoes, onions and carrots, 4-5 garlic cloves, several small potatoes, salt, pepper, fat.

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

Served soup with lentils and potatoes for dinner, garnished with a fresh sprig of parsley.

Vegetarian Lentil Soup

Vegetarians can indulge in a light lentil soup. The hardest part of the recipe is preparing the green legumes. They will need to be rinsed well in advance and removed from 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. Vegetables are thoroughly sautéed in fat right at the bottom of the pan.
3. Lentils are doused with boiling water, mixed with pepper and turmeric, and then added to the frying.
4. It remains to fill the food with water, and cook vegetarian soup from green lentils for 25 minutes, covered with a lid.

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

Green Soup Recipe

Green lentil soup is perfect even for a late dinner. it diet dish which does not create heaviness in the stomach. It contains: 230 g of green lentils, 1 piece of zucchini, onion, celery, 2 potatoes, salt, spices, ghee.

1. The lentils are cooked for about 35 minutes over medium heat. After boiling water, it is imperative to remove the foam from its surface. You cannot salt the legumes at this stage.
2. The onions are sautéed 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 cooked for another 10 minutes.
4. When the lentils are 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

Red lentil soup with tomato paste turns out to be especially tasty. To prepare it, use: 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. The red lentils are thoroughly washed, changing the water several times, and left in the liquid for 20 minutes.
2. In the hot oil of a frying pan, fry the chopped onion is cooked.
3. Add to the softened vegetable tomato sauce, together the products are stewed for a couple of minutes.
4. Roast and lentils are added to the boiling liquid.
5. After 25 minutes, potatoes, salt, spices, grated on a coarse grater are poured into the container.
6. The soup is cooked before the potatoes are cooked.
7. While still hot, the dish turns into mashed potatoes with a blender.

Each portion of the soup is garnished with a lemon slice as it is served. Garnish with finely chopped parsley if desired.

Traditional Turkish Lentil Puree Soup

The original Turkish red soup contains ingredients that seem unusual at first glance. For example, fresh mint (a couple of twigs) 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. Chopped onions and carrots are sautéed in fat right in the saucepan. When the vegetables become soft, tomato paste, spices, flour and finely chopped mint are added to them. The products languish for another couple of 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, you can add salt to it.
4. Next, the dish is cooked until the lentils are completely boiled down and it thickens.

Before serving, the discussed dish turns into a puree. A little ground paprika is poured into each separate plate and lemon juice is squeezed out, which are poured on top with soup.

Cooking with smoked meats

It is best to use smoked lentils for making meaty lentil soup. rack of 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 cooked for 1.5 hours.
2. When the pulp begins to easily lag behind the bone, it is detached from the ribs, sliced ​​and returned to the pan.
3. The potatoes are chopped into small pieces and added to the broth.
4. Onions and carrots are lightly sautéed in the melted fat.
5. Lentils are washed well cold water, soaked in liquid for 10-15 minutes, after which it is also sent to the soup.
6. It remains to pour the onion-carrot frying, salt, pepper into the pan and cook until the legumes and potatoes are soft.

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

In a multicooker

A slow cooker will make it easier for the hostess to cook lentil soup. Best to use red legumes (1 tbsp) plus: 800 g pork ribs, 3 potatoes, each carrot and onion, 2.5 l. purified water, salt, soup spice mixture.

1. Broth is cooked from the ribs, separated one by one, 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. In the soup under discussion, raw onions and carrots should be sent, and not fried.
3. It remains to add seasonings to the dish. Provencal herbs, curry, paprika go well with the discussed soup.
4. 5-7 minutes after the vegetables, pre-washed lentils are placed in the multicooker bowl.

The finished dish is added to taste.

Yellow Lentil Cream Soup - Step by Step Recipe

Lentil soup made from yellow beans turns out to be not only tasty, but also very appetizing in appearance. In addition to 200 g of lentils, for its preparation is used: carrots, onions, 3 potatoes, 2 tomatoes, 4 garlic cloves, a couple of bay leaves, salt, oil.

1. The lentils are washed, filled with water and boiled. Immediately after the first bubbles appear, chopped garlic cloves and bay leaves are added to the pan. Products are boiled for about half an hour with constant stirring.
2. Fry is prepared in onion and carrot oil. Tomatoes grated on a coarse grater together 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 cooked for about half an hour.
5. It remains to turn it into mashed potatoes using a blender (the lavrushka must first be taken out and discarded).

The soup goes well with garlic croutons.

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 with cold water. Cut the tomato and onion into small cubes, grate 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 pepper... 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 sprinkle them with the bacon and onions, add 2 tablespoons 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.

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 will be the preparation of soup. But after all, ordinary everyday vegetable or chicken soups are already tired of the order and do not bring much joy. Is not it?

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

It's digestible, dietary and at the same time very satisfying - you need a very small portion of lentil soup in order to feel full. So its use will not affect your figure in any way.

A simple recipe

Cooking Lentil Soup with Meat:

How to Make Spicy Lentil Soup with Beef

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

So, if you look after your health and figure - this type of first course is just 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 very careful with this soup recipe, as it turns out to be very burning. Alternatively, you can slightly reduce the amount of chili and garlic you use.

Ingredients:

• fast-cooking lentils - 1 glass;
• beef (preferably with 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.

Preparation:

1. Cook the beef 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, cut into small pieces, return it to the saucepan with the broth;
2. It is not worth soaking lentils in water in advance, like other types of the legume family, they boil so well. Just rinse it and add it to the broth;
3. Put the peeled and chopped potato tubers together with chopped onions and carrots in the boiling broth. Add salt to your liking. A few peas will suffice for allspice;
4. Cut a pod of hot pepper in half, and then, along with turmeric and bay leaf, add to the boiling soup;
5. Cook the spicy lentil soup for 40-50 minutes. Then add the chopped head of garlic to it, remove from heat and let it brew (2-3 minutes), then pour into portioned broths and serve.

How to cook lentil soup with meat in a slow cooker

Multicooker lentil soup - what could be simpler? All that is required of you is to put the prepared ingredients in the multicooker bowl, fill them with water and, turning on the program, wait for the end of cooking.

Ready-made lentil soup turns out to be 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 served for a long time. heat treatment- 30-40 minutes of cooking will be enough. And if a kitchen unit such as a multicooker is also used for this, then the process becomes even easier, 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.

Cooking a dish:

1. Melt the chicken fat in a multicooker bowl and fry the chopped onions and carrots on it (choose the chopping method at your discretion);
2. Then place the chicken (any pieces), lentils, diced potato tubers, and tomatoes (cut into quarters) into the bowl. Fill everything with water, season with salt, pepper and a pinch of hops-suneli. Switch the program to the "Cooking" mode, set the cooking time on the timer for 50 minutes and, after closing the lid of the multicooker, wait for the signal to finish cooking;
3. Wash the parsley greens under running water, shake off excess liquid and, finely chop, add to the ready-made lentil soup with meat. The soup turns out to be so tasty and rich that you can not add anything to it, in addition to a piece of bread or (for an amateur) - a sheet of pita bread.

1. The cooking time for lentils depends on the variety (color). So, orange lentils boil faster than anyone else - 15 minutes will be enough for it. It will take a little more time to cook yellow lentils - 25-30 minutes. Well, green lentils lend themselves to the most prolonged heat treatment, namely, 40-45 minutes. Be sure to take this fact into account when preparing dishes from it;
2. Lentils are the only legume that does not need to be soaked in water. All its varieties are boiled down relatively quickly even without this procedure;
3. 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 to be 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;
4. Lentil soups can be cooked not only in meat broths, but also in ordinary water. The soup prepared in this way turns out to be less high-calorie and, accordingly, dietary. Lentils, as an independent element, are able to adequately replace the meat component and saturate the body with the necessary vital energy;
5. 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.

Cold days are the time for warming meals that are hearty and thick, such as bean soups. Pea and bean soup we have already cooked with you, and today I propose to cook lentil soup for lunch. At the same time, let us take a closer look at this interesting and healthy cereal - find out why lentils are called “the queen of all legumes”? Thick, aromatic lentil soup resembles pea soup, but has a special flavor. Some tasters will notice a nutty note in it. A small amount of aromatic thyme (thyme) will add an even more interesting taste to the soup. This herb goes well with lentils, and together they get an even more harmonious taste than with the traditional bay leaf for soups.

There are many varieties of lentil soups: vegetarian and meat; with sausages in Italian and bacon in English; with the addition of pumpkin or celery root; tomato or spinach; as well as all kinds of vegetables - cauliflower, broccoli, bell peppers ... I suggest you cook lentil soup with beef.

However, lentil soup will be hearty even without meat, since lentils are very nutritious in their composition. It contains a large amount of vegetable proteins and carbohydrates, but there is practically no fat. That is why lentils are considered a dietary cereal, a portion of which is equivalent to the same portion of meat, but, moreover, it is absorbed by the body much more easily. Dishes from the "queen-lentil" are easy to get enough of, and the energy is enough for a long time.

Want to know more about useful properties this valuable cereal? Oh, they can be listed for a long time! These include the high content of folic acid (vitamin B9, especially important for women expecting a baby, and for growing organisms - children and adolescents). Lentils improve digestion thanks to a large number fiber; strengthens the immune system and nerves, lowers blood sugar and cholesterol levels. This amazing cereal is useful for everyone - both children from 2 years old, both women and men.

Perhaps you have come across cereals of different colors: green, orange-red, brown.

Green lentils are not fully ripe cereals. Therefore, it does not boil over and cooks a little longer than other types - about 40 minutes. The kernels stay intact and look good in salads.

Red lentils are cereals, peeled from the shell, they cook quickly - only 15-20 minutes, and boil well, therefore they are great for mashed soups.

Brown lentils are also called continental lentils. This variety takes about 20-25 minutes to cook.

• Cooking time: 1 hour
• Servings: 6

Ingredients for Lentil Beef Broth Soup

For 2.5 liters of water we need:

• 200-300 g of meat;
• 1 cup lentils
• 2-3 medium potatoes;
• 1 carrot;
• 1 onion;
• 1-2 tablespoons of sunflower oil;
• 1 tablespoon of topless salt (or to taste, try)
• a pinch of dried thyme;
• a bunch of fresh herbs (dill, parsley).

Method of making lentil soup with beef broth

If you decide to cook a soup with meat, then the first step is to boil the beef, since meat takes much longer to cook than cereals and vegetables. After rinsing the meat, cut it into small cubes, put it in water and put it on fire. Bringing to a boil and boiling for 1-2 minutes, drain the first water. We collect a new one, on which we will cook the broth, and cook it for no high fire covered for 40 minutes.

While the meat is cooking, prepare the other ingredients. Rinse the lentils 2-3 times and fill it with clean cold water: after being saturated with it, the cereals, like peas or beans, will cook faster.

Peel the potatoes, carrots and onions. Chop the onion, and grate the carrots on a coarse grater or cut into strips. With the help of a vegetable cutter, I cut the carrots into long cubes: they look more original in the soup than grated carrot or circles.

Heat vegetable oil in a frying pan and add finely chopped onion. Stirring, sauté for 2-3 minutes until soft.

Then add the carrot sticks and fry for another 2-3 minutes, stirring occasionally. After turning off the frying, we leave it on for now.

When the meat is tender, it's time to add cereal to the soup. In the meantime, the lentils have absorbed almost all the water. We put it in a saucepan, mix and cook for 10 minutes.

In the meantime, the groats are boiling, cut the potatoes into small cubes.

Pour the potatoes into the soup, stir.

After another 5 minutes, add the carrot and onion frying to the pan. Let everything simmer together for 2-3 minutes, but for now you can wash and finely chop the herbs.

Add parsley and dill, dried thyme or a couple of fresh sprigs to the soup, salt, mix. After 1-2 minutes, the soup is ready.

Pour fresh, tantalizing lentil soup into bowls and serve. You can add some fresh herbs to each plate: it will be brighter and healthier!

Lentil soup on beef broth ready. Bon Appetit!

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

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

• Pork ribs - 600 g
• Petiole celery - 2 pieces
• Tomato (canned, I have very small ones) - 6 pieces
• Carrots - 1 piece
• Bulb onion - 1 piece
• Garlic - 3 teeth.
• Potatoes - 2 pieces
• Lentils (red) - 250 g
• Sweet paprika - 1 tsp
• Basil - 1 tsp
• Laurel leaf

Wash the ribs and send them to the pan to boil, along with the celery. Cooking approx. 35-40 minutes.

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

We clean the tomatoes and cut them into small pieces (I left the seeds).

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

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

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

Finally, add the tomatoes, paprika, basil and bay leaves. Leave on low heat for a few minutes.

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

Recipe 2: Turkish red lentil soup (with photo)

Creamy creamy lentil soup is a traditional Turkish dish. Similar recipes there is also in other countries, for example, gave soup in India with a mixture of masala spices, red lentil soup with tomatoes in Morocco, Syrian - with spinach, and so on.

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

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

Leave the lentils in the water overnight.

Drain and rinse the beans in the morning.

Heat the lentils in salted water. Not Salt the soup water too much, as you will add salt to the fry.

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

While the red lentils are cooking, fry them.

For frying, you need carrots and onions.

Cut the onion into large cubes. Grate the carrots.

First fry the onions.

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

Roast vegetables until golden brown.

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

Cool the finished lentil soup and begin converting it into a puree soup.

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

Ice so as not to boil.

Lentil puree soup is great with traditional Turkish tortillas or something crunchy like chickpea chips or pita bread.

Bon Appetit!

Recipe 3: red lentil puree soup (step by step)

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

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

Let's start the preparation by peeling all the vegetables.

Then we take the onion and chop it finely.

We also cut the carrots into medium-sized pieces.

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

Cut the potatoes into small cubes.

Pour vegetable oil to the bottom of the saucepan in which we will cook the soup.

Heat up and put onion and garlic first.

Fry lightly and after two to three minutes add carrots and potatoes.

Mix and add tomato paste.

Rinse the lentils well and put them in a saucepan too.

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

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

We put on low heat and bring to a boil.

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

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

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

Combine soup and dressing.

Recipe 4: red lentil soup with chicken

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

• Lentils (red) - ¾ cup.
• Chicken - legs - 4 pcs., Breast - ½ pcs.
• Large potatoes - 1 pc.
• Medium carrots - 1 pc.
• Medium onion - 1 pc.
• Tomatoes - 2 pcs.
• Lemon juice - 1 tbsp spoon.
• Mint - ½ tsp.
• Basil - 1/3 tsp.
• Salt and pepper to taste.

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

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

Rinse lentils thoroughly and drain.

Cut the potatoes into small cubes.

Chop the onion in any way.

Coarsely grate the carrots.

Chop the tomatoes, cut them into pieces.

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

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

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

Add drained lentils and fry for 1-2 minutes. Stir it constantly so that it does not burn.

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

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

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

Add a little salt to the dish to taste. You can add lightly pepper.

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

In a dry hot frying pan, fry the fillet, giving it a golden brown crust, as in the photo. If you have a grill pan, it's best to use it.

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

Now season the first course with herbs. Add salt if necessary.

Pour in lemon juice.

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

Recipe 5: how to make red lentil soup

Very aromatic, tasty, satisfying and at the same time so easy to prepare chicken soup with the addition of lentils!

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

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

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

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

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

We wash the lentils.

Peel the potatoes, then cut them into small cubes.

After 40 minutes, take out the chicken breast from the broth and put the potatoes in a saucepan (the broth can be filtered if desired).

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

And at this time, we "disassemble" the chicken breast: we separate the chicken meat from the bones, then we cut the chicken meat (or simply divide it with our hands) into small pieces.

After that, add carrots and onions to the soup.

Next - we lower the chicken meat.

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

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

And we serve chicken soup with lentils on the table!

Recipe 6: Simple Red Lentil Meat Soup

Lentils are extremely beneficial for the body, because they are rich in protein, trace elements and vitamins. Moreover, it is also very tasty and is used in a wide variety of dishes. Lentil soup with meat broth is a great option for every day, it is fragrant and quite satisfying. Lentils are cooked for a short time, so they are laid in the broth at the same time as the potatoes. Overcooking in vegetable oil adds thickness and vegetable flavor.

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

Make sure you have all the products you need in stock. Tomato paste can be substituted tomato juice or fresh tomatoes... It is better to take red lentils. The taste is no worse from green, but the look is for an amateur, because the soup takes on a gray-green color.

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

Peel, wash and chop onions and carrots. Cut the onion into small cubes, and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and fry vegetables until soft, add tomato paste.

Add the overcooking to the saucepan, add your favorite spices there and taste with salt. Peel the garlic, pass it through a press or finely chop it and also put it in the soup. Turn off the fire and let the dish come on a cooling stove for about 10 minutes. Pour into plates, sprinkle with herbs and serve. You can add a little more minced garlic to each serving for extra flavor.

Recipe 7: spicy lentil soup with tomatoes

Spicy red lentil soup with tomatoes is one of the most tasty first dishes. Bright, aromatic, colorful, intense - all this is about him, about a soup that everyone should try.

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

Spicy red lentil soup, the recipe for which I will now tell you, is very easy to prepare. First, we set the vegetable broth to cook.

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

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

Blanch the tomatoes, that is, peel them. Cut the peeled tomatoes into small cubes and put them on the onions and carrots, stir, add half of the spices, salt and pepper, stir and simmer again for 5 minutes, then remove from heat.

Meanwhile, measure out the required amount of red lentils and cut the bell pepper into strips. Soon we'll put it all in diet soup from lentils.

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

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

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

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

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

Recipe 8 Step by Step: Creamy Red Lentil Soup

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

Fill the lentils with cold water, changing the water several times until the lentils become clean. We drain the water.

According to the recipe, lentil puree soup is cooked on chicken broth, but you can use meat, vegetable or water-boiled soup. The liquid must be brought to an intense boil and covered with clean lentils. When it gets into a hot liquid, it will turn yellowish, but then, when chopped, it will give the soup a bright, rich color.

Cut the leek stalk into thin rings (we also use the green part). Chop the onions into small cubes.

Cut the carrots into circles or plates, then cut them into smaller cubes, thin strips.

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

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

While the lentils and potatoes are being cooked, we pass the vegetables for the soup. Pour some vegetable oil into a frying pan (or put a piece of butter), heat and simmer the onion in hot oil until soft.

Pour the carrot cubes to the half-finished onion, mix everything. Continue simmering on low heat for 3-4 minutes. During this time, the carrots and onions will absorb the oil and become almost cooked.

We send vegetable stew into the soup. Bring to a boil, toss in the spices, cook over low heat until all the components of the soup are soft. The lentils should be slightly boiled. Turn off the heat, cool the soup a little.

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