Puree soup with lentils: fast, simple, delicious

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.

Add carrots to it.

Transfer it to frying.

Wash the lentils and add to a common pan.

Pour in hot water - at first only 700 ml (to cover the ingredients).

After boiling, add a little salt.

Send it into the pan.

After 10 minutes, when the potatoes begin to boil, blend the entire mixture with a blender.

Put the pan back on the heat and pour in about 500 ml more hot water (the amount can be adjusted based on the desired thickness). Bring the mixture to a boil, add the missing salt and remove from heat.

Puree lentil soup is served with sour cream and fresh or toasted bread. This frisky and nutritious dish will appeal to lovers of savory soups.

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:

1. Boil lentils in water until soft. Pour off excess broth so that the liquid barely covers the finished product.
2. Sauté the onions and carrots until soft over medium heat, add the garlic at the end and cook for another minute.
3. Transfer the vegetables to the main ingredient, add salt, cover and simmer for 10 minutes.
4. 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.
5. Place the soup on the stove and heat over low heat.
6. 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 famous Turkish soup in the world of 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:

1. Place the butter in a saucepan and let it melt.
2. Chop the vegetables into strips; no need to chop them. Dump the carrots and onions into the oil and sauté for 3-4 minutes.
3. Add the washed lentils, add water, and cook until the goods are completely soft.
4. Remove the pan from the heat and puree the contents with a blender.
5. Add salt, hot pepper, bring to a boil.
6. 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:

1. 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.
2. Throw in the chopped potatoes, and then the washed lentils, cook for 20 minutes.
3. 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.
4. Place the vegetables in the pan with the main component, cook for 10-15 minutes, then add salt and season with spices.
5. 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:

1. Wash the lentils and add to boiling water or broth.
2. Boil for 10 minutes, add chopped potatoes.
3. Chop onions, carrots, fry in oil, you can use any fat.
4. After 20 minutes of cooking the potatoes, add the frying agent to the pan, add salt, season with spices, and boil for 5 minutes.
5. Beat the ingredients with a blender, test again, add salt if necessary.
6. 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.

How to make lentil puree soup so it’s tasty and satisfying

The cookbook of an experienced housewife contains recipes for various soups. The ingredients for their manufacture are selected according to personal taste. I would like to pay special attention to healthy and satisfying soups made from legumes. Lentil puree soup has a creamy texture. This dish can be prepared using various methods.

Regular Lentil Soup Recipe

How to cook lentil puree soup? This question is asked by those who have never prepared this dish. In fact, the process is not labor-intensive if a simple set of goods is taken as a base.

• Garlic – 3 teeth.
• Carrots – 0.5 pcs.
• Lentils – 180 g.
• Potatoes – 200 g.
• Onion – 30 g.
• Water – 1.8 l.
• Tomatoes – 200 g.
• Olive oil – 3 tbsp.
• Salt – ½ tsp.

1. Pour water over the cereal and peeled garlic. Bring to a boil, skim off the foam, and cook for half an hour.
2. Grate the carrots on a large grater and chop the onion finely. Fry the ingredients with tomato puree.
3. Cut the peeled tubers into cubes.
4. Add the roasted tomatoes, potatoes, and salt to the pan. Cook for 25-28 minutes, puree the mixture with a blender.

We looked at how to prepare a dish according to a traditional recipe. Use grains that are reddish or yellowish in color because they cook quickly. A kitchen machine is also suitable for chopping.

Green lentils with cream

Lentil puree soup with cream has a delicate texture. Cereals contain a lot of protein, vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B1 and iron. It is an environmentally friendly product.

• Greenish lentils – 250 g.
• Water – 900 ml.
• Onions – 2 pcs.
• Carrots – 100 g.
• Sunflower oil – 35 ml.
• Garlic – 3 teeth.
• Heavy cream – 150 ml.
• Salt, pepper – ½ tsp.

1. overnight (that is, in the dark) .
2. Chop the onion into half rings and the root vegetable into circles. Chop the garlic.
3. Fry the chopped vegetables for 4-5 minutes.
4. Pour vegetables and cereals into the pan. Pour in water, pepper and salt. Cook for about 35 minutes, crush into puree. Pour in the cream and heat it up.

You can serve the soup with crackers. They are simply prepared from ordinary bread or loaf. If desired, you can sprinkle with green onions.

I would like to note that this soup can be eaten by children. It turns out to be a satisfying and quite tasty dish. It is allowed for diabetes and stomach ulcers.

Lentil soup with chicken

We bring to your attention a delicious soup made with chicken broth. This hearty dish is a must-have during the cold season. Warm chicken and cereal harmonize perfectly in one dish.

• Broth – 1.6 l.
• Chicken breast – 250 g.
• Potatoes – 200 g.
• Onion – 1 pc.
• Carrot – 1 pc.
• Reddish lentils – 85 g.
• Squash caviar – 50 ml.
• Cream – 30 ml.
• Vegetable oil – 35 ml.
• Salt – 0.5 tsp.
• Dark pepper – 0.25 tsp.

1. Fry the diced meat. Enter potato wedges.
2. Grate the carrots and chop the onion. Pour into meat, fry for 6 minutes. Sprinkle with salt and pepper.
3. Pour into a saucepan, add caviar, cereal and broth. Simmer for 35 minutes, make puree. Pour in the cream and heat.

What came out was the most delicate, fragrant pureed lentil soup with chicken. Garlic croutons are suitable as an addition. You can also make soup from chicken thighs.

Cheese soup

Lentil puree soup will be dietary if you cook it with chicken. Bean lovers will definitely enjoy this dish. Lentils by themselves do not have a specific taste, so the soup is supplemented with other ingredients.

• Chicken drumstick – 300 g.
• Water – 1.9 l.
• Lentils – 170 g.
• Onion – 1 pc.
• Olive oil – 20 ml.
• Potatoes – 2 pcs.
• Carrot – 90 g.
• Processed cheese – 90 g.
• Salt, spices - to taste.

1. Lentil puree soup is easy to prepare. First, boil the chicken until done.
2. Then cook the potatoes and cereal in the broth.
3. Fry the chopped onion and root vegetable. Pour into a saucepan and simmer for 20 minutes.
4. Salt, add cheese and spices. After 5 minutes, turn off the fire.

Velvety lentil puree soup with melted cheese can be served hot. The cheese makes for a tender dish. It is better to eat this soup hot.

Turkish dish

Let's look at how to make lentil puree soup without meat. The Turkish soup recipe is made from cereals and vegetables. And the distinctive personality is the addition of mint and citrus juice.

• Water – 1.3 l.
• Carrot – 50 g.
• Onions – 50 g.
• Reddish lentils – 190 g.
• Butter – 80 g.
• Mint – 1/2 tbsp.
• Hot pepper – 1/4 tsp.
• Lemon juice – 40 ml.
• Table salt – 1 tsp.

1. Turkish puree soup consists only of reddish lentils. The cereal cooks amazingly, making the dish rich and smooth. Cut the onion and carrot into small cubes.
2. Fry vegetables in melted butter for 5 minutes.
3. Enter the cereal with water. Cook until the cereal softens. Add salt, mint, pepper.
4. Use a blender to puree the ingredients and add citrus juice before serving.

This is what the recipe for Turkish pureed lentil soup looks like. This savory and tender dish can be eaten with crackers. Dried mint imparts a fascinating flavor.

Recipe for vegetable eaters

Vegetarian lentil puree soup cooked with eggplants. You can add basil for flavor. It is recommended to soak the cereal in cold water for 3-4 hours.

• Eggplants – 180 g.
• Tomatoes – 190 g.
• Reddish lentils – 110 g.
• Basil – 3rd branch.
• Sunflower oil – 20 ml.
• Garlic – 1 tooth.
• Drinking water – 1.6 l.
• Onion – 1 pc.
• Salt, pepper - to taste.

1. Boil the cereal for 15 minutes.
2. Peel the eggplant and chop into cubes. Fry with onions and tomatoes. Add to soup and simmer for 12 minutes.
3. Remove from heat, add herbs, chop. This lean version of lentil puree soup can be cooked for lunch. And the croutons turn out delicious from bran bread.

This recipe for pureed lentil soup is a must have for vegetarians. You can safely prepare the dish during Lent. Eggplant is very tasty, the soup has low calorie content.

Other recipes

You can cook various soups at home. Let’s say that almost all housewives add minced meat to tomato puree soup with lentils. The dish is prepared with a significant amount of tomatoes or tomato paste.

Pea and lentil puree soup is another lean version of the dish. Zucchini and coriander make a delicious soup. Vegetables are not fried.

Puree soup made from lentils and cauliflower is considered easy to make. This treat is suitable for dietary and vegetarian diets. Let's take a look at the manufacturing process.

1. Finely chop one onion. Grate the root vegetable with a large straw.
2. Divide about 300 g of cauliflower into small florets.
3. Pour vegetables and cereals with 2 liters of water. Cook until soft, add salt, turmeric and paprika. Using a food processor, puree.

The pureed lentil soup has a thick consistency. The cereal is rich in vegetable protein and is popular due to its low calorie content. The dish is especially appreciated by fans of healthy eating.

Lentil cream soup

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)

• 96 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Video recipe: Lentil cream soup

Step-by-step recipe with photos and videos

Light, silky creamy red lentil soup is a popular dish in Turkish cuisine. In its essence, it is a thick, nutritious, lean in composition and neutral in taste soup, which is seasoned with lemon juice and/or spicy sauce - a dressing made from melted butter and ground hot pepper. In addition to lentils, the dish usually includes the most basic vegetables: onions, carrots and garlic, as well as a small amount of potatoes or wheat flour to give the soup thickness. With this composition, the soup comes out light and bright in appearance, tender and creamy in texture, satisfying and very appetizing in taste. Try it!

To make creamy lentil soup, you will need the following ingredients.

Thoroughly wash and strain the lentils.

Heat vegetable oil over medium heat. Add chopped onions and stir-fry for 5-6 minutes.

Add finely chopped garlic, potatoes and carrots cut into small pieces. Stirring, fry the vegetables for 2-3 minutes.

Add tomato paste and fry for another 1 minute.

Add lentils to the pan, pour in 1 liter of boiling water and stir everything thoroughly.

Bring the mixture to a boil, cover the pan with a lid and, reducing the heat, cook for 25-30 minutes.

Then taste the soup, add salt, ground dark pepper, ground coriander and dried herbs to taste (dried thyme or mint would be especially appropriate). Bring the soup to a boil and cook for 1 minute.

Turn off the heat and blend the ingredients with an immersion blender until smooth.

To make a spicy dressing sauce: combine 30 g of melted butter, 0.25-0.5 tsp. ground hot pepper and 1 tsp. paprika. Stir everything thoroughly.

Garnish each serving of soup by adding 1-2 tsp. spicy sauce. Sprinkle the soup with a small amount of lemon juice and serve.

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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