Lentil soup

Soup “It’s impossible to slow down”

This soup is my winner. Having tried it for the first time, I fell in love with it from the first spoon, and since then I cook it often and with pleasure. Recklessly savory, filling, nutritious and quite fragrant. I hope this soup will take root in your family too!

Red lentil soup

This creamy soup is one of the most favorite soups in Turkey. There are a huge number of recipes, and any housewife prepares it to her own taste. The recipe is not at all complicated, everything is prepared very quickly, and the cumin and mint make it unforgettable! By the way, it is a Turkish personality to serve soups for breakfast) Recipe from LiveJournal – Nadya (from_turkey)

Turkish lentil soup with mushrooms

“Merjimek chorbasy.” The taste of reddish lentils is piquant and mild. Red lentils contain precious vegetable protein, fiber, a minimum of fat, omega-3 and omega-6 fatty acids, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, folic acid, phosphorus, iron, magnesium and calcium, what is especially needed in Lent.

Lentil soup with cauliflower

Soup for lentil lovers. Lean! The healing properties of lentils have been known since ancient times. On the basis of lentil grains, European healers prepared “Arabian strengthening”, which was considered a panacea. Eating lentil dishes is good for the heart and is necessary for blood formation. The introduction of lentil salads, lentil soups and porridges into the diet helps restore blood sugar levels (in the internal environment of the human and animal body) , preventing unhealthy diabetes. Lentil puree is useful for digestive diseases (colitis, ulcers, etc.).

Soup “Conti”

France is considered the birthplace of traditional soups with clear broth, but the most common here are puree soups - they are very nutritious and are easily absorbed by the human body. Nutritionists say that puree soup is an impeccable dish that is both tasty and healthy at once. Eating puree soup (without a second course) is a direct path to a slim figure. Soup “Conti” contains a small set of goods, prepares in a minimum of time and requires a minimum of effort. And what comes out is a tasty, tender, airy, sunny dish.

Moroccan soup “Harera”

Devout Muslims eat this soup once a year - during Ramadan. Moreover, not only for dinner (after sunset), but also for breakfast (before sunrise). To my question: “Why is this particular dish eaten in Ramadan?”, the answer was: “Very satisfying.” If you eat it during the day, you won’t feel like eating all day.” And this is very important, since during Ramadan Muslims are not only allowed to eat, but also drink from the advent of the morning Fajr prayer until the advent of the evening Maghrib prayer. The recipe for this dish was posted on the website in 2010 by user syndys under the title “Moroccan Harera Soup” and illustrated by me as part of the “Coloring Book” campaign.

Tomato soup with lentils and meatballs

This is a very comforting, warming, flavorful soup that is perfect for cooler days. The combination of lentils, tomatoes and meat is very harmonious, soy sauce adds a fascinating deep taste, and thyme imparts an indescribable smell. The soup is prepared quite quickly, as it does not require long cooking of the broth. But with all this it turns out to be very rich and satisfying. My family appreciated the soup, I hope you will like it too.

Lentil soup with cabbage

I suggest you try a meat soup made from reddish lentils and cabbage. You can use any kind of meat - at your discretion. The recipe contains a version made from beef pulp. The soup comes out very fragrant, thick, rich and warming.

Lentil soup with rice

My family really loves pureed soups and I experiment with them all the time. I offer you a delicious and necessary puree soup made from rice and lentils. If you cook this soup with water, it will be suitable for fasting.

Thick Swiss barley soup

In one of his programs, Jamie Oliver visited Switzerland and talked about the state dish - thick soup with barley groats. The soup is ordinary, but very tasty, satisfying, necessary and does not require long standing at the stove. Our family really loves pearl barley, so I immediately cooked a soup inspired by the Swiss one. My ingredients are different, but the principle is the same. The soup came out very rich, thick and tasty. Try it, I'm sure you'll like it too.

Lentil soup . Lentils are intensively used in dietary nutrition due to their valuable composition. Vegetable protein and complex carbohydrates allow lentils to be easily digested and, at the same time, maintain a feeling of fullness forever. And thanks to the minimum fat in the product, lentils become one of the favorites in dietary nutrition. As for the vitamin and mineral composition, here too the product is ahead of the rest. The high content of iron, potassium, starch, folic acid, and B vitamins is a good reason to include lentils in your diet.

You can prepare a huge number of dishes from lentils, the main space of which is occupied by soups. Brown and reddish lentils are ideal for making soups. These are mature crops (as opposed to unripe greenish ones), which cook quite quickly, so they do not need soaking. With all this, it is important to monitor the production process so that the lentils do not overcook and retain their shape.

Lentils give the soup a pleasant nutty flavor. Its taste mixes well with various spices, which allows you to prepare fragrant, rich soups and add plenty to the menu almost any day.

For medium-thick lentil soup, you will need a glass of lentils per two liters of water.

You can cook an ordinary vegetable soup with lentils, tomatoes, onions and carrots, or you can amaze your household with a popular dish of Greek cuisine by preparing fakes lentil soup. A hearty “male” option would be lentil soup with sausages and sour cream, taken from German cuisine. A summer option is lentil and sorrel soup, for which it is better to take greenish lentils (they will suit the color better, but it is better to soak them for a couple of hours).

Lentil soup is the perfect dish for a cool winter evening. It will not only warm you up and relieve hunger, but also create an atmosphere of comfort and warmth in the house. Creamy Lentil and Cauliflower Soup is a velvety blended dish that will leave no one feeling indifferent.

Absolutely, lentils mix well with tomatoes, so be sure to try making tomato-lentil soup. A slice of lemon is often added to lentil soups. If you are a fan of "sour" things, it's worth a try.

Lentil soup - 6 recipes for every taste

Nowadays you can buy grain that is not only reddish in color. In stores there is a selection of greenish, yellowish, brown and reddish lentils. The dish is popular among vegans and vegetable eaters because lentils are a valuable source of vegetable protein. Using lentils, you can cook soup with meat or lean soup, with a huge amount of herbs and seasonings. The gentle, soft taste of the dish is liked by both children and adults.

Vegetarian lentil soup

This is one of the most favorite soup recipes during the fasting period and the menu of vegetable eaters. Lenten, vegetarian lentil soup has a smooth, light texture and is an instantly satisfying and nutritious meal. Lentil soup can be prepared for lunch or dinner.

Lentil soup with beef

Dietary light lentil soup with beef or veal is a hearty and healthy dish. You can prepare the dish for lunch or an afternoon snack.

The preparation of the dish takes 1 hour 30 minutes.

Ingredients:

beef – 400 gr;
tomato – 2 pcs;
reddish bell pepper – 1 piece;
onion – 1 piece;
carrots – 1 piece;
lentils – 150 gr;
garlic – 2 cloves;
celery root;
vegetable oil;
salt and pepper to taste;
greenery.

Manufacturing:

Place the meat in a saucepan with water, boil the water, skim off the foam and reduce the heat. Salt the broth and cook for 1 hour.
Peel all vegetables and cut into cubes of similar size.
Heat vegetable oil in a frying pan and add onions, carrots and celery root one by one. Fry until golden brown. Salt and add pepper.
Then add pepper to the pan. Fry the peppers with vegetables for 2 minutes.
Peel the tomatoes and cut into cubes. Add the tomato to the pan and simmer for 7-8 minutes.
Remove the meat from the broth, tear it into fibers or cut it into cubes and put it back in the pan.
Place the lentils into the bubbling broth and simmer for 10-15 minutes.
Add vegetables to the soup and cook everything together for another 5 minutes.
A couple of minutes before readiness, add finely chopped greens.

Turkish lentil soup

The unique recipe for Turkish lentil soup differs in richness and spicy taste. The silky smooth texture of the creamy soup is loved by almost everyone. If you cook for children, then control the amount of hot spices. You can cook soup for lunch, afternoon snack or dinner.

Making 4 servings of soup will take 40-45 minutes.

Ingredients:

water or vegetable broth - 1.5 l;
reddish lentils – 1 cup;
carrots – 1 piece;
onion – 1 piece;
tomato paste – 2 tbsp. l;
olive oil – 2 tbsp. l;
mint – 1 sprig;
flour – 1 tbsp. l.;
ground paprika – 1 tsp;
reddish hot pepper taste;
caraway;
thyme;
lemon;
salt.

Manufacturing:

Dice the onion.
Grate the carrots.
Fry the onion in oil in a frying pan, add carrots and simmer until softened.
Add tomato paste, cumin, flour, thyme and mint to the pan. Stir and fry for 30 seconds.
Transfer the ingredients from the frying pan into a saucepan, pour in water or broth and add the lentils.
Bring the soup to a boil, add salt to taste and simmer for 30 minutes over low heat.
Puree the soup with a blender. Place the dish on the fire, boil, add salt and pepper to taste.
When serving, garnish with a slice of lemon and a mint leaf.

Lentil soup with smoked meats

This is an indescribably fragrant dish with a special smoky flavor. Both children and adults will enjoy this rich, satisfying soup. The dish can be served for lunch or afternoon tea.

It will take 2.5 hours to prepare 8 servings of the dish.

Ingredients:

lentils – 2 cups;
smoked pork ribs – 500 g;
onion – 1 piece;
potatoes – 4-5 pcs;
carrots – 1 piece;
vegetable oil;
salt and pepper to taste;
Bay leaf;
greenery.

Manufacturing:

Place pork ribs in boiling water. Cook the ribs for 1.5 hours.
Remove the ribs from the broth and separate the meat from the bone.
Cut the potatoes into cubes.
Chop the onion.
Grate the carrots.
Place the potatoes into the bubbling broth.
Sauté onions and carrots in vegetable oil until the vegetables are soft.
Soak the lentils in cool water for 10 minutes.
When the potatoes are almost ready, add the lentils to the pan. Cook for 5-7 minutes.
Add stewed vegetables and ribs to the soup.
Season with salt and pepper to taste, add bay leaf.
At the end, add chopped herbs to the soup.
Turn off the heat and let the soup sit for 12-20 minutes.

Lentil soup with chicken

Lentil soup with chicken is healthy and nutritious. To make the dish, you can take any part of the chicken on the bone - drumstick, thigh, wings or back. A fragrant and tasty dish can be served for lunch or dinner.

Making the dish takes 1.5 hours.

Ingredients:

lentils – 0.5 cups;
chicken – 250 gr;
potatoes - 3 pcs;
onion – 1 piece;
carrots – 1 piece;
Bay leaf;
peppercorns;
dark ground pepper;
salt;
greenery.

Manufacturing:

Pour cool water over chicken meat. Add washed lentils. Place on the fire, bring to a boil, skim off the foam and cook until the meat is cooked.
Chop the onion and potatoes into cubes. Grate the carrots on a large grater.
Add potatoes to soup. Cook for 10 minutes.
Fry the onions and carrots in vegetable oil until tender.
Remove the chicken from the broth, separate the meat from the bone and disassemble into pieces. Place the meat back into the soup.
Add the roasted vegetables to the pan.
Salt the dish to taste, add spices, herbs and cook for 10-15 minutes.
Cover the pan with a lid and leave the soup for 15 minutes.

Lentil soup with meat

This is another popular recipe for lentil soup with meat. For production, you can use pork or beef. With young veal, the soup will turn out very tender and light. Can be served for lunch.

Making 4 servings of soup takes 1 hour 20 minutes.

Ingredients:

lentils – 150 gr;
meat – 400 gr;
carrots – 1 piece;
onion – 1 piece;
potatoes – 3-4 pcs;
garlic – 3 cloves;
tomato – 1 piece;
salt and pepper to taste;
greenery;
vegetable oil.

Manufacturing:

Boil the meat in salted water.
Cut the potatoes into medium cubes.
Cut carrots and onions into small cubes.
Soak the lentils in cool water for 15 minutes.
Cut the cooked meat into cubes. Place the meat back into the pan.
Fry the carrots and onions until golden brown, add chopped garlic.
Cut the tomato into cubes and add to the pan with the vegetables.
Add lentils to the bubbling broth with meat. Boil the grains for 20-25 minutes.
Add potatoes to the soup, boil until half cooked and add stewed vegetables.
Add salt, seasonings and herbs to the soup to taste. Cover the pan with a lid and simmer the soup until done.

Lentil soups

The benefits of lentils are hard to refute. All that remains is to learn how to cook it. In cookery books there are a sufficient number of recipes for soups and stews with lentils of any color. At the same time, these soups are cooked in both vegetable and meat broths. Before adding to the broth, the lentils are pre-soaked, but it is possible to do without this procedure.

Soup with beef, lentils and olives

The soup, cooked with beef brisket with greenish lentils and olives, is reminiscent of solyanka. It is just as thick, rich and tasty. If desired, greenish lentils can be replaced with any other. For example, if you take yellowish or reddish lentils, then...

Chicken soup with yellowish lentils

It takes very little time to cook yellowish lentils, which is why they are suitable for soups. In this recipe I used chicken for the broth, because... there was a chicken skeleton left that needed to be placed somewhere. But any kind of meat will do (or without it at all, just .

Chicken minestrone with lentils and spaghetti

The list of ingredients is longer than the cooking itself. The recipe is especially good because leftover chicken that is not eaten during the main meal is suitable for making it. The skeleton and bones will become the basis for the chicken broth on which the Italian will be prepared.

Red lentil soup with smoked meats in 10 minutes

Necessary and nutritious, and also incredibly tasty, lentil soup with smoked brisket is prepared, phenomenally, in just 10 minutes. And the secret is simple - the recipe for lentil soup uses specifically reddish lentils, which instantly boil.

Lentil and meatball soup

For this soup recipe, I chose greenish lentils, which do not boil into porridge in the soup and cook quite quickly, especially if you soak them in cool water for several hours or overnight (that is, in the dark) . In the soup, the greenish lentils will be ready at.

Lentil and Bacon Soup

The usual recipe for a savory yellowish lentil soup with bacon. Depending on how many lentils you put in the broth, the soup will be either just thick or very thick. Among spices, give preference to ground turmeric, which will not only add aromas.

Lentil soup in the microwave

Lentils are a worthy candidate for peas. Its advantage is that it is not only more easily absorbed by the body, but also cooks faster. This especially applies to reddish lentils. It makes good soups and side dishes. We offer a regular soup recipe.

Jacob's Lentil Stew

What was this unusual dish for which Esau sold Jacob his birthright? It is generally accepted that it was a thick stew. What did she smell like that made the older brother lose his head right away? The Bible does not give us a recipe, only a hint that it would be cooked.

Lenten pumpkin lentil soup

Lenten warm pumpkin puree soup is a real gift on fasting days or on fasting days. It entwines, warms and saturates. Either cook the lentils separately, or take ready-made canned ones. It works perfectly with canned lentils.

Mexican Seven Bean Soup

For this Mexican soup, all legumes are taken in approximately the same quantity, so that the total weight is 120-150g. Seasonings suitable for soup include turmeric, basil, dark pepper, cumin and salt. For spiciness, you can add chili pepper. To ready grief.

Harira – Moroccan meat soup

Harira is a Moroccan meat soup made with chickpeas, lentils and vermicelli. And don’t let this combination scare you. Imagine that all this is seasoned with a set of oriental spices, making the soup spicy and spicy.

Minestrone with lentils

Puy lentils (or French lentils) are perfect for minestrone. It cooks in about 20 minutes and holds its shape. As with any vegetable soup, choose any seasonal vegetables. It’s great if you have vegetable or meat boule in stock.

Root vegetable soup with lentils and feta cheese

A frisky, thick and satisfying soup, but at the same time light on the stomach. Choose root vegetables for soup according to your own taste. You can only take carrots. To add more flavor to vegetable soup, season it with prepared Indian garam masala and juice.

Georgian lentil soup

Lentil soup is made with beef broth and fresh tomatoes and potatoes. Instead of meat broth, you can use just water, then you will get a vegetarian version of lentil soup.

Duck soup with reddish lentils

I still had the skeleton from the smoked duck I ate, which I was sorry to throw away. It turns out that these bones can be used to make good broth. And with the broth you can cook a regular but delicious lentil soup.

Green Lentil Soup with Bacon

A quick-to-make green lentil soup with fried bacon. So that the lentils in the soup quickly reach the appropriate mixture, they can be soaked overnight (that is, in the dark) . Apart from salt, I didn’t put any spices in the soup, but you can season lentil soup with whatever.

Italian lentil soup with sausages

Thick lentil soup with sausages. Italian sausage is a mixture of ground pork and beef with the addition of fennel and other Italian spices. When all the ingredients are placed in the pan, the soup needs to be cooked over low heat for about 45 minutes.

section: Lentil soups

Sambar – thick lentil soup with spices and vegetables (Sambar)

water, lentils (yellowish or reddish), eggplant, tomato, carrots, sweet bell pepper, coconut, cumin, turmeric, coriander, salt

section: Indian cuisine, Lentil soups

Turkish lentil soup

reddish lentils, onions (large), potatoes, carrots, tomato paste, basil (dried), sweet pepper (ground), dark pepper (ground), butter.

section: Cream soups, Lentil soups, Turkish cuisine

Lentil soup

lentils, water, garlic, salt, dried herbs, vinegar

section: Lentil soups

Reddish lentil soup

reddish lentils, broth, water, flour, onions, carrots, butter, white bread, eggs, milk, salt

section: Turkish cuisine, Lentil soups

Bean and lentil soup

meat broth, bean puree, lentil puree, cream, butter, egg, white bread, salt.

section: Turkish cuisine, Lentil soups

Lentil cream soup

lentils, onions, garlic, flour, olive oil, croutons, eggs, ground reddish and dark pepper, salt.

section: Cream soup, Lentil soups

Creamy milk soup with bacon and lentils

water, milk, bacon, carrots, onions, lentils, bouillon cube, parsley

section: Cream soups, Lentil soups

Tomato soup with lentils

reddish lentils, onions, bay leaves, garlic, thyme (chopped), chicken broth, canned tomatoes

section: Tomato soups, Lentil soups

Lentil soup with arishta

lentils, arishta, onions, ghee, raisins, walnuts, salt, pepper, parsley

section: Armenian cuisine, Lentil soups

Lentil soup: simple and delicious

Cooking legumes always takes a long time, but you can whip up a delicious lentil soup in no time. To do this, you just need to find out a few necessary tips, basic or new recipes. You can create a vegetable or meat first course, depending on personal preferences and the goods available at home. It is recommended to choose reddish lentils, because they can only be cooked for 10-15 minutes. The greenish variety takes a little longer to brew – a quarter of an hour, while the coffee variety will take 40 minutes.

Vegetable soups with lentils
Savory meat broth for soup
Soups with meat and legumes

Vegetable soups with lentils

The first dish without meat is no less tasty and nutritious, but it cooks much faster. Lentils are supplemented with various vegetables and cereals, as well as a huge amount of spices. Ground black pepper, turmeric, curry, chili pepper, and dried herbs will help enhance the taste.

Red lentil soup is one of the most popular dishes in Turkey. It has a beautiful taste and a catchy smell, which is achieved thanks to seasonings. Ingredients for the dish:

lentils – 250 g;
vegetable broth – 1.5-2 l;
onions – 1 pc.;
small carrots – 1 pc.;
butter – 2 tbsp. l;
salt, a mixture of peppers, curry and cumin.

It is recommended to soak the legumes in cool water (for almost 10 minutes while the rest of the products are being prepared) so that they literally have time to boil in the soup. Then they are washed, filled with water and sent to cook for 10 minutes. Finely chop the onions and carrots, then fry until soft with a small amount of oil. Drain the lentils and pour in the vegetable broth and bring to a boil. Place the sautéed mixture into the pan, season well with spices and salt. Cook everything together for about 10-15 minutes until the beans are soft. Grind everything with a blender into a watery mass, add a piece of butter and mix. Prepare croutons from snow-white bread by frying pieces of bread in a dry frying pan and adding them to the plate.

Savory meat broth for soup

The most satisfying soup is made from lentils with chicken or beef. But it is necessary to correctly select and cut the meat, and then cook the broth. If you follow certain rules, the first dish will turn out indescribably tasty and wonderful. Some tips:

Meat selection. You can use chicken or beef for lentil soup, but what part should you use? It is recommended to take legs, loin or a whole carcass from poultry. There is no need to eat lean, snow-white meat, because the dish will turn out bland and very dietary. Beef is suitable with or without a bone, but with a bone the soup will be the richest and most fragrant.
Preparing meat. Before starting the cooking process, you should thoroughly wash the product and cut it: remove all veins, fat and skin. If you use a whole carcass, then it needs to be cut into 4 parts so that the broth can be cooked more quickly. Beef on the bone must be cut into several huge pieces. It is recommended to boil the fillet, cutting it into several slices in advance.
Cooking the broth. The meat is constantly poured with cool or ice water, but not hot. Place on the fire and wait for it to boil, and then skim off the foam. From time to time it is necessary to cook soup with a second broth if industrial meat is consumed. Without removing the foam, the liquid will turn out cloudy, which means the dish will not turn out great. This can be corrected by straining the broth before adding vegetables. The boiled meat must be removed from the pan and cut into small pieces - it is returned almost at the very end.

Some people use a little trick by boiling the lentils right away with the meat. This method is suitable when using coffee beans and chicken, because the production time for these products is approximately the same. The main thing when preparing meat soup is to properly boil the chicken, beef or pork. With this broth you can create just about any dish, including one with lentils.

Soups with meat and legumes

Lentil soup with chicken is a beautiful option that quickly fills you up and warms you up. Cooking it is not so difficult, so even a novice culinary lover can handle it. You need to prepare the following ingredients:

chicken (legs, legs or fillet) – 450 g;
legumes -150-200 g;
potatoes – 4 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
garlic – 2-3 cloves;
vegetable oil – 3 tbsp. l;
lemon - a few slices for serving;
salt, several bay leaves, turmeric and dark pepper.

Wash the lentils (if you use greenish or brown ones, you need to soak them first), add water and put on medium heat. Cook until soft, then drain. Create a broth from the chicken, adding a little spices and bay leaves. Place the peeled and chopped potatoes into the pan with the prepared meat and cook covered for 10 minutes. Fry the onion, garlic and carrots with butter until soft, add to the broth. Remove the chicken, cut into small pieces and return to the pan. Place the boiled lentils in a saucepan, add salt, season with spices and cook for another 15 minutes. Pour the lentil soup into bowls and add a small piece of lemon each.

Lentil puree soup is prepared using the reddish type of legume. The greenish variety is the hardest and does not soften, so it is suitable for watery stew. The recipe is delicious and simple:

reddish lentils – 350 g;
potato tubers – 2-3 pcs.;
medium-sized carrots – 1 pc.;
onions – ½ pcs.;
meat (beef or chicken) – 100-150 g;
tomatoes – 2 pcs.;
dill or parsley - a small bunch;
olive or vegetable oil – 4-5 tbsp. l;
butter – 2 tbsp. l;
salt, pepper mixture.

For lovers of the toughest foods, green lentil soup is suitable, because it does not turn into porridge. Boiling time reaches 25-30 minutes; in general, preparing the dish will take about an hour. If you use pre-prepared products (for example, frozen sauteed mixture or ready-made chicken broth), the duration of the process is reduced. List of ingredients and how to prepare the dish:

legumes – 1 cup;
onions and carrots - 1 pc.;
small potatoes – 2-3 pcs.;
celery – 2 pcs.;
medium-sized zucchini - 1 pc.;
tomatoes – 2 pcs.;
vegetable oil – 3 tbsp. l;
salt, seasonings and herbs.

Wash and peel all vegetables, including tomatoes. Pour the washed lentils with cool water and cook for 20 minutes, removing the foam after boiling. Cut the potatoes into cubes and add them to the bowl with the legumes. Chop onions and carrots and fry in oil. Throw in chopped tomatoes, peeled and chopped zucchini, and celery. Sprinkle generously with spices, add salt and simmer until the vegetables are soft. Pour the entire mixture into a saucepan, boil for 5-6 minutes and check readiness, then serve with herbs.

You can prepare a large number of dishes from lentils, but the most delicious is soup. It is made with vegetables or meat, in the form of puree or stew. It is recommended to supplement with fragrant spices, pieces of lemon, mint and fresh herbs. The reddish variety cooks fastest, but it is suitable for thick soup. For the most watery first course, it is better to take greenish legumes, which do not boil over and remain dense.