Lentil soup

A selection of lentil cream soup recipes with step-by-step photos and instructions. We will tell you and show you how to make lentil puree soup simply and deliciously!

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Lentil puree soup recipes

Ingredients

Reddish lentils – 250 g

Vegetable oil – 2 tbsp.

Onions – 1 pc.

Garlic – 3 cloves

Potatoes – 200-300 g

Tomato paste – 1 tbsp. (with a slide)

Water (boiling water) – 1 l

Ground dark pepper - to taste

Dried herbs – 1-2 tsp.

Ground coriander – 1 tsp.

Lemon (juice) – 1 pc. (taste)

Sauce:

Butter – 30 g

Ground red pepper – 0.25-0.5 tsp. (taste)

Ingredients

Reddish lentils – 1 cup;

Onion – 1 piece;

Pumpkin – 250-300 gr;

Dry thyme – 0.5 tsp;

Mixture of peppers - to taste;

Olive oil – 3 tbsp.

Ingredients

Lentils yellowish, reddish or orange - 1 cup

Bacon – 4 strips

Tomato juice – 1 l

Leek (or onion) – 1 pc.

Celery – 1 stem

Vegetable oil – 4 tbsp. l.

Fresh greens (cilantro)

Ground coriander – 0.5 tsp.

Fragrant herbs - to taste

Ingredients

Onions – 1 pc.

Garlic – 2 cloves

Reddish lentils – 300 g

Tomato paste – 2 tbsp.

Salt, pepper - to taste

Ingredients

Chicken broth (water) – 250 ml

Potatoes – 2 pcs.

Broccoli – 100 gr

Lentils – 2 tbsp.

Salt – 2 pinches

Ingredients

Frozen spinach – 5-6 balls;

Greenish lentils – 1-1.5 cups;

Potatoes – 3 pieces;

Chicken legs – 3 pieces;

Olive oil – for frying;

Greens to taste;

Spices for chicken - to taste;

Water – 2-2.5 liters.

Ingredients

Assorted reddish and yellowish lentils – 200 g

Chicken fillet – 200 g

Onions – 1 pc.

Potatoes – 2 pcs.

Vegetable oil – 4 tbsp.

Garlic – 4 cloves

Dried thyme – 3 sprigs

Ground pepper - to taste

Ingredients

Lentils – 1 cup

Garlic – 1-2 cloves

Adjika sauce – 1 tsp.

Vegetable oil - for frying

Sesame - for serving

Ingredients

Reddish lentils – 210 g

Potatoes – 420 g

Butter – 40 g

Vegetable oil – 2 tbsp.

Dark ground pepper - on the tip of a knife

Ingredients

Reddish lentils – 150 g

Champignons – 350 g

Water or broth – 600 ml

Vegetable oil – 3 tbsp.

Salt, pepper - to taste

Oregano - optional

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Puree soup with lentils: fast, simple, delicious

The first dishes from legumes are rich in protein and perfectly satiate. The only drawback is that beans and peas take a very long time to cook, which cannot be said about lentils. Lentil puree soup is prepared simply and very quickly. Its calorie content is on average 110 kcal per 100 g.

Reddish lentil puree soup - recipe with photo

A tasty, nutritious and very healthy puree soup is prepared in just 15 minutes. All vegetables are fried and stewed directly in the pan, and this simplifies the housewife’s work, while lentils cook very quickly, without requiring preparatory soaking.

Because all the ingredients will be pureed, the shape and size of the tenderloin is not particularly important. But to speed up the process, it is better to chop the vegetables finely.

Ingredients

Potatoes: 420 g
Carrots: 80 g
Onion: 50 g
Lentils: 150 g
Vegetable oil: 25 ml
Butter: 25 g
Parsley: bunch
Salt, pepper: to taste

{Instructions} manufacturing

Peel and chop the onion.

Heat the oil mixture in a soup pot.

Creamy Lentil Soup Recipe

A very tender version of creamy lentil soup with a slight garlic flavor. The dish is prepared in water, but you can use broth. We choose the greens for serving according to our own taste.

Products:

100 g onion;
80 g carrots;
900 ml water;
300 g reddish or orange lentils;
160 ml cream 15%;
12 g garlic;
50 g sl. oils;
greenery;
0.3 tsp. pepper

How to cook:

Boil lentils in water until soft. Pour off excess broth so that the liquid barely covers the finished product.
Sauté the onions and carrots until soft over medium heat, add the garlic at the end and cook for another minute.
Transfer the vegetables to the main ingredient, add salt, cover and simmer for 10 minutes.
Beat the products with a blender, pour in the cream, stir. Check thickness. If it does not suit you, dilute it with the previously poured decoction.
Place the soup on the stove and heat over low heat.
When serving, add aromatic peppers and herbs to the dish.

This soup can be prepared not only with cream, but also with melted cheese. In this case, you first need to add more water so that the puree does not become too thick.

How to make Turkish lentil puree soup

A well-known Turkish soup in world cuisine, which is simply prepared at home. It is also found under the title “Merjimek Chorbasy”.

Ingredients:

200 g reddish lentils;
1 tsp. dried mint;
0.5 lemon;
0.9 l of water;
2 carrots;
2 onions;
1 pinch of reddish pepper;
85 g butter.

Manufacturing method:

Place the butter in a saucepan and let it melt.
Chop the vegetables into strips; no need to chop them. Dump the carrots and onions into the oil and sauté for 3-4 minutes.
Add the washed lentils, add water, and cook until the goods are completely soft.
Remove the pan from the heat and puree the contents with a blender.
Add salt, hot pepper, bring to a boil.
Season the Turkish soup with lemon juice and mint.

It is important not to fry vegetables until golden brown, but lightly sauté them in oil to create a pleasant, non-burnt smell.

With Chiken

A variation of a hearty chicken broth soup. We use whatever lentils we like best. We also choose the parts of the bird for the broth at our discretion.

Ingredients:

500 g chicken;
2.5 liters of water;
3 potatoes;
1 tomato;
1 carrot;
450 g lentils;
70 g butter;
1 onion;
spices.

Manufacturing step by step:

Using the traditional method, cook chicken broth and skim off the foam. Remove the finished bird from the pan. The output should be approximately 2 liters of chicken broth.
Throw in the chopped potatoes, and then the washed lentils, cook for 20 minutes.
Saute the onions and carrots, add the grated tomato, simmer for 5 minutes. It’s tastier to fry vegetables in butter, but you can use other fats as needed.
Place the vegetables in the pan with the main component, cook for 10-15 minutes, then add salt and season with spices.
Whisk the soup into a cream; when serving the dish, add a piece of chicken to each serving.

You can remove the bones from the chicken and grind it together with the other ingredients until creamy.

Green lentil soup recipe

Creamy green lentil soup can amaze not only with its unusual color, but also with its great taste. The base contains water and vegetables; if desired, you can cook the soup in chicken or meat broth.

Ingredients:

300 g potatoes;
half a lemon;
150 g onion;
100 g carrots;
400 g lentils;
1.7 liters of water;
4 tablespoons of oil;
spices, parsley.

What to create:

Wash the lentils and add to boiling water or broth.
Boil for 10 minutes, add chopped potatoes.
Chop onions, carrots, fry in oil, you can use any fat.
After 20 minutes of cooking the potatoes, add the frying agent to the pan, add salt, season with spices, and boil for 5 minutes.
Beat the ingredients with a blender, test again, add salt if necessary.
When serving, add a slice of lemon and a sprig of parsley to each plate.

Any creamy soup mixes perfectly with crackers. If you don’t have the time or ability to fry bread in the oven, you can quickly and easily create it in a frying pan.

Tips and advice

Lentils do not require preparatory soaking. But, if you don’t have a lot of time to prepare, you can fill the product with water for 10-15 minutes. Let sit while the remaining ingredients are prepared.

Reddish, orange, greenish lentils differ not only in size and cooking time, but also in taste.

Spices are very important in lentil soup; they change the taste beyond recognition. Feel free to add herbs, lemon juice, various types of peppers, mixed seasonings.

Lentil soup

Delicious, necessary, very nutritious and at the same time very easy to make soup - reddish lentil puree. This soup can vary your Lenten menu. The soup is very tasty - I highly recommend making it!

Ingredients for Lentil Soup:

Lentils (reddish) – 300 g
Carrots (large) - 1 pc.
Onion (large) - 1 pc.
Tomatoes in their juice (or tomato paste – 1 tbsp) – 200 g
Coriander - 0.3 tsp.
Ginger - 0.3 tsp.
Red hot pepper (or chili) - 0.3 tsp.
Vegetable oil - 2 tbsp. l.
Salt - to taste

Production time: 45 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 1348.1 kcal	proteins 78.9 g	fat 34.4 g	carbohydrates 182.1 g
Portions
kcal 337 kcal	proteins 19.7 g	fat 8.6 g	carbohydrates 45.5 g
100 g dish
kcal 198.3 kcal	proteins 11.6 g	fat 5.1 g	carbohydrates 26.8 g

Lentil soup recipe:

Peel the onions and garlic. Finely chop the onion, cut the garlic into slices.

Heat vegetable oil in a thick-bottomed saucepan. Fry the onion and garlic for about 5 minutes until lightly golden and translucent.

Add the tomatoes in their juice along with the liquid. Mash the tomatoes with a spatula. Stir and fry for one minute.

Peel the carrots and grate on a large grater.

Add carrots to the pan and fry for about 3 minutes.

For this puree soup, you need specifically reddish lentils; they boil well, do not require preparatory soaking, and cook quickly.

Add the washed reddish lentils to the pan.

Pour one liter of boiling water from the kettle. Bring to a boil and cook for approximately 20-25 minutes until the lentils are tender.

Spices for the soup are ginger, coriander and hot reddish pepper.

5 minutes before it’s ready, add spices and salt to the soup.

To add texture to the soup, you can set aside a few tablespoons of lentils and return them to the soup after chopping.

Carefully grind the soup with a blender. Depending on how thick the soup you prefer, you can add a little more boiling water. Heat the soup over the fire for a couple of minutes.

If desired, you can additionally brown the onions and place them on the bread and on top of the puree soup.

Pour the soup into bowls and feed your family quickly!

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