Lenten red lentil soup

Everyone understands the medicinal properties of lentils. Red lentil soup is very healthy and low in calories. The Lenten recipe will appeal even to those who cannot imagine a first meal without meat, since the taste of lentil soup is very nutritious. To add special oriental notes we will add apple, carrots, lemon juice and spices. Unusual ingredients will create an extravaganza of taste and diversify the usual menu. The lunch option will be appropriate not only during Lent; it will be suitable for vegetable eaters. It is especially important on cool days, as legumes have a warming effect on the body.

How to make Lenten Lentil Soup
Ingredients:
Recipe with photos step by step:

How to make Lenten Lentil Soup

Lentils are a type of legume. The most versatile, narrow and flexible representative of the legume family. There are a number of types: green, yellow, reddish, brown. Reddish lentils are more common here. The product is most often used to make soups, as it boils very quickly.

It takes little time to prepare a delicious lentil soup. No additional manipulations, such as, for example, with beans, chickpeas (soaking) are needed. You just need to wash the reddish lentils well before cooking. We do not use potatoes in the recipe; instead we will add an apple or celery (optional), also carrots and bell peppers - optional.

We will cook reddish lentil soup in a saucepan on the stove, but it will also work perfectly in a slow cooker. The result exceeds any expectations. The special notes that arise during the manufacturing process in advance awaken the appetite, and the taste properties are difficult to convey in words. A very tasty, fragrant and satisfying recipe that deserves to be in the kitchen of every family.

Cuisine: Turkish Type of dish: Soup Method of preparation: On the stove, slow cooker Servings: 6 30-40 min

Ingredients:

Recipe with photos step by step:

Preparing the vegetables. Wash and peel carrots, apples, and onions. Cut into small cubes; carrots can be grated on a large grater.

Fry the onion in a frying pan with the addition of vegetable oil, then add the carrots, and after 2-3 minutes add the apple. Cook the vegetables until half cooked. Transfer to a saucepan in which we will cook the soup.

Wash the lentils well and add to the vegetables. Mix everything and fry for a couple of minutes.

Pour in hot boiled water or vegetable broth, bring the soup to a boil, reduce the heat and cook for 20-30 minutes until tender.
At the very end, add spices and salt. Squeeze the lemon juice evenly, constantly tasting so as not to overdo it (usually the juice of half a lemon is enough).

The soup is ready. For a homogeneous mixture, you can blend it with an immersion blender directly in the pan. After obtaining an even mass, put the pan on the fire, bring to a boil, and turn off.

Serve lean lentil soup with walnuts or pine nuts, herbs, and tofu. If you are not fasting, you can eat it with cottage cheese, cream, or serve baked meat separately.

Lenten Lentil Soup

Ingredients

Reddish lentils – 150 g

Tomatoes – 2 pcs. (little ones)

Garlic – 2 cloves

Vegetable oil – 2 tbsp.

Dried paprika pieces – 1 tsp.

Mint – 5 leaves

Rosemary - to taste

Olives for serving

Sesame optional

52 kcal
30 min.
30 min.

Photo of the finished dish

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Step-by-step recipe with photos

Lentils are a product that our Russian stomach is still getting used to and studying, but in vain. It is very popular in the East, in Europe and has long and forever fallen in love with the bulk of the world's population. Reddish lentils cook very quickly and always come in handy if time is short. Lentil soups should be constantly acidified, only in this case it fully reveals its own taste. The soup turns out very tasty, cook it, you won’t regret it.

Ingredients for Lenten Lentil Soup.

Wash the lentils until the water is clear and cook. Do not add salt. Skim off the resulting foam, cover halfway and reduce heat. Make sure she doesn't run away.

Cut the carrots into strips and chop the onion into smaller pieces. I just don’t like boiled onions in soup, and small ones are completely unnoticeable.

Chop the tomatoes and garlic as well. You can remove the skin from a tomato, but I didn’t peel it, I just cut it smaller. You can't feel the tomato skin in the soup at all.

Fry onions and carrots in vegetable oil until golden brown.

Add tomatoes, paprika flakes, and garlic to the fry. Fry for another 3 minutes to release the garlic scent.

The lentils are already cooked, so we add the frying mixture to the soup with the lentils and keep it on the fire for another 5 minutes. Now the soup can be salted to taste and acidified with olive brine. Add it to taste, always tasting until you are satisfied with the taste.

Serve the lentil soup sprinkled with mint and green onions, put a few green olives with lemon in a plate. If desired, you can sprinkle with sesame seeds.

This soup is very tasty with garlic croutons.

Lenten Lentil Soup

It is now common knowledge that soup, like a liquid dish, should be part of a person’s diet every day.

All the nutrients of the goods are not lost during the process of making soup, but are transferred to the broth.

Thanks to these unique properties, a person receives all the necessary vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and microelements, which helps regulate the functioning of the entire digestive system. In addition, it enriches the body with energy.

You can prepare soup from a wide variety of combinations of ingredients - from the obvious potatoes and cabbage to the addition of rare, exotic goods. And additives from various cereals or pasta can give them enormous nutritional value.

If for one reason or another you have given up meat or limit yourself to eating it, then it is useful to introduce dishes with lentils into your diet. After all, it is very rich in protein.

Lentils can be called a natural antidepressant. It is believed that its constant use calms the nerves, helps to cope with stress (Stress from the English stress - pressure, pressure, pressure; oppression; load; tension) . In addition, lentils improve the overall tone of the body and strengthen the immune system. Lentils are rich in fiber and contain virtually no fat, which is why they are considered a dietary product.

Now let's prepare a completely non-sour cauliflower soup. Very tasty and quite quick to make.

Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 20 minutes
Cost - very economical
Calorie content per 100 g – 62 kcal
Number of servings – 6 servings

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How to make Lenten Lentil Soup

Ingredients:

Lentils – 200 g reddish
Cauliflower – 400 g
Carrots – 1 pc. average
Onions – 1 pc. average
Garlic – 2 teeth.
Vegetable oil – 3 tbsp.
Tomato – 2 pcs. huge
Water – 1 l
Oregano – 1 tsp. dry
Salt - to taste
Dark pepper - to taste
Wine vinegar – 1 tsp. reddish
Greens - to taste

A savory, lean lentil soup recipe with step-by-step photos.

Hello, dear reader. Now I will show you how to make lean lentil soup. The recipe is as always with photos. Recently, I began to pay more attention to foods that athletes and vegetable eaters adore. And all because I run, and I need to restore my strength after exercise. And from my own experience I have already seen that it is harder to run after meat products. Like most guys, I like to inspect everything for myself. So I came to the conclusion that before a long distance it is better to give up meat. And then it’s easier for the body, and it’s somehow more fun to run. And this lean lentil soup will perfectly restore your strength. I will show you the recipe, as usual, with a step-by-step description.

Lenten lentil soup recipe

To make soup we will need:

1 cup lentils
6 medium potatoes
1 glass of tomato juice
1 small carrot
1 small onion
1 clove of garlic
30 g vegetable oil
2 bay leaves
small bunch of dill
salt, pepper to taste

We will start making with potatoes, because they take the longest to cook.

To do this, we will peel, wash and cut the potatoes into cubes, or as you are used to. You can cut the potatoes the way you like best. It’s just that later we will look at the readiness of the potatoes and when to load the next ingredient.

I take a 3 liter pan, cut potatoes into it and fill it with water, about 2 liters. We put it on the stove and move on to the next step.

Specifically, we peel onions and carrots. I chop the onion finely and grate the carrots on a small grater. It was true that it would have been natural to cut the carrots, but I was too lazy. As some chefs say, when you grate carrots, they may have a slightly bitter taste. But because I will also be adding pepper, I reduced my time by using a grater. (I didn’t grate all the carrots, they are big)

Lightly fry the onions and carrots in vegetable oil, then add one glass of tomato juice. We have homemade tomato juice, you can even see how we made it in the article “Making homemade tomato juice for the winter using an improved ordinary juicer.”

If you don’t have tomato juice, you can replace it with paste diluted with water. Our vegetables should boil slightly, or even more precisely, I evaporate the tomato juice. During this period of time, the onions and carrots are ready and do not need to be cooked in the soup.

When we prepare the sauté, we don’t forget about the potatoes. When the potatoes boil, I remove the foam (noise). It took me another 10 minutes. Now I rinse the lentils under running water and add them to the pan. If you wash the lentils earlier, then after standing for a little while, they will stick together, and it will not be convenient to pour them into the pan. A piece of it can fall into the pan and “sprinkle” you.

We used orange lentils, or they are also called reddish lentils. It just cooks faster, and my children liked it. Let’s mix everything well and switch again to the upcoming production of the final ingredients.

Wash the dill and chop it. I removed the thick trunks. They can be added to boiled meat. You can see how I boil meat in the article “Dietary boiled meat.” Naturally, not everyone will eat meat during a fast, but after fasting, such low-fat meat will be very good for the stomach.

Then we peel and chop the garlic. I crushed the garlic with a knife on a cutting board and chopped it. Or you can just crush it into a garlic clove. This is more convenient for anyone.

Our soup is not ready yet, and I am starting to reduce the production time. To do this, I add two bay leaves to the sauté, add 4 pieces of aromatic pepper, and the consistency of peppers from a grinder. I do this specifically above the frying pan, so that it is already standing to the side, not on the fire, and the steam will not get into the mill. The pepper should be dry, so it will be better preserved and ground later.

After we added the lentils, 10 minutes passed. Because the cooking time for reddish lentils is about 15 minutes, then after 10 minutes, after we added the lentils, we add our sautéing. Now you can add salt. I add about 1/3 of a spoonful of salt to a 3 liter saucepan.

After everything has boiled, I add the last ingredient, namely garlic and dill. Our soup should boil for a couple of minutes. That's it, the lentil soup is ready. I recommend eating this soup immediately. Let it sit for 30-40 minutes. It won’t have time to cool down, but it will brew and become even tastier, that’s just it.

If you don’t adhere to fasting, then I can tell you one little secret on how to make it even tastier. I don’t fast, and not long ago I boiled lard in a bag. You can see the recipe in the article “How to cook lard in a bag. Recipe with garlic and spices." So, you can replace the garlic with brine, or with the water that remained in the bag after cooking the lard. You just don’t need to add everything; for example, I added one tablespoon to the pan. The taste becomes simply fabulous. And our lean lentil soup, the recipe for which I outlined, becomes very tasty, albeit with a few drops of fat. But you don’t pay attention to this anymore.

Bon appetit!

Lenten red lentil soup