Lentil soup puree. Red lentil puree soup Red lentil puree soup

Lentil soup has long been appreciated by adherents of a healthy diet. The dish came to Russia from the East and gained well-deserved popularity. Due to its low calorie content, it can be included in the diet even for those who are on a diet.

Unfortunately, lentils are not a very frequent guest in Russian kitchens, but in vain, because they are a healthy product that is rich in vegetable protein.

You can cook a delicious puree soup from any variety of lentils. Most often, red lentils are used for this, as they cook quickly and are ideal for pureed soup. The product is thoroughly washed and only after that they begin to prepare the lentil puree soup. The cooking time for the product depends on the type of lentil. Yellow and red are cooked for about 20 minutes. But if we are talking about pureed lentil soup at home, it is advisable to increase the time by another 10 minutes. It is advisable to pre-soak other varieties of legumes for several hours in clean water. This will significantly reduce cooking time and result in a tender texture. Lentil cream soup is cooked with the addition of a large number of herbs and spices. If preference is given to a more refined and soft version, the dish is prepared with cream, adding a minimum of spices. The soup will be richer and the texture more tender if you add potatoes to the soup. Grind the ingredients using an immersion blender or a regular potato masher. Vegetables are added to the soup at your discretion, depending on taste preferences.

Ingredients

Servings: – +

• vegetable oil20 ml
• red lentils240 gr
• table salt 3 g
• carrot 1 piece
• tomatoes 2 pcs
• onion 1 piece
• tomato paste 30 gr
• ground red and black peppers to taste
• water 800 ml

Calories: 167.14 kcal

Proteins: 8.97 g

Fats: 3.66 g

Carbohydrates: 22.25 g

60 min. Video recipe Print

Rinse the lentils under running proton water and leave to drain. Peel the onion and finely chop. Wash the carrots, cut off the peel and chop into cubes.

Wash the tomatoes and make a cross-shaped cut on each with a sharp knife. Place in a bowl and pour boiling water over it. Leave for 2 minutes and then transfer to ice water. Remove the skin and cut into small cubes.

Pour vegetable oil into a thick-bottomed pan. Place on the stove and heat up. Add chopped onions and carrots, season with peppers and fry, stirring constantly, for 3 minutes.

Add washed lentils to the fried vegetables and continue sautéing for a couple more minutes. Pour in water, add tomato paste, salt and stir. Bring to a boil and cook for a quarter of an hour. Add fresh tomatoes and cook for another 10 minutes.

Remove the soup from the heat and puree the ingredients with an immersion blender until smooth and creamy. Return to low heat, wait until it boils and remove from heat.

Serve soup with croutons and sour cream.

Lentil puree soup is a tasty, healthy and nutritious dish with a delicate creamy texture that will diversify your diet.

Lentils remained an important product as a meat substitute during the October Revolution, then their production declined during the twentieth century to almost nothing. Its place was taken by high-calorie potatoes, the beneficial properties of which are much lower. Today, after a long period of oblivion, we are pleased to rediscover this product! Read on to learn how to make lentil puree soup.

Nutritionists have been paying attention to lentils for a long time. It must be said that it is rich in many beneficial nutrients:

• Minerals. Iron (three times more than spinach!), which is why doctors recommend lentils for anemia; potassium, responsible for heart function; zinc; iodine.
• Vitamins. There is a particularly large amount of B vitamins, which have a beneficial effect on the nervous system.
• Dietary fiber. They are known to be very beneficial for the intestinal tract, but also protect against cardiovascular disease and promote rapid saturation of the body while consuming reasonable calories.
• Squirrels. Lentils are among the most protein-rich plant foods. Combined with carbohydrates, they make up a complete vegetarian menu.
• "Interesting" carbohydrates, that is, providing energy for a long time, and not causing an increase in blood sugar levels after eating (lentils have a low glycemic index)

In general, all legumes are nutritionally beneficial, ideally they should be eaten several times a week. Take note of several recipes for pureed soups made from a variety of products: (c), .

Lentils are, without a doubt, the easiest to select, prepare and... digest - they contain a minimal amount of cellulose.

Cereals of all colors

On store shelves you can see lentils of various colors. In fact, such diversity is explained not by a large number of varieties, but by different degrees of ripeness of the food crop.

• Green- the most common lentil. These are not completely ripened grains that have a thin skin, but do not burst when cooked.
• Red or coral— its aroma is delicate, almost sweet. It cooks quickly and has the ability to boil softly, which is ideal for making purees. Please note that when cooked, the dish takes on an orange-yellow hue.
• White- has larger grains than green or coral lentils. Has a fairly neutral taste.
• Black- its taste is delicate, and after cooking it retains a firm texture and acquires an anthracite gray hue.
• Brown— is able to retain its shape after heat treatment and has the most delicate creamy texture.

You can prepare many healthy and very tasty dishes from lentils. Today we will talk about one of the most common - lentil soup-puree.

There is a huge variety of such soups, depending on the type of lentil, its ingredients and preparation methods.

Varieties of dishes

Turkish red cereal (Mercimek Çorbası)

One of the most famous lentil puree soups is the Turkish coral lentil soup Mercimek Çorbası. In Turkey it is served in any restaurant, and in Turkish families it is present on the dinner table almost every day.

Energy value (per 100 grams of dish):

• Calorie content: 132 kcal.
• Proteins: 5 gr.
• Fat: 8 gr.
• Carbohydrates: 10 gr.
• Protein/fat/carbohydrate ratio: 22 / 35 / 43.

Cooking time: 50 min.

Difficulty level: easy.

Cooking method: cooking.

Number of servings: 6.

Ingredients:

• 250 grams of coral lentils;
• 1 large carrot;
• 1.5 liters of water or chicken broth;
• 2 tbsp. spoons of olive oil;
• 1 large onion;
• 1-2 tablespoons of tomato paste;
• 1 tbsp. dried mint;
• a pinch of cumin;
• sweet paprika, salt to taste.

Preparation:

Serve this soup hot, sprinkled with a mixture of paprika and dried mint. And before eating, it’s good to add a few drops of lemon juice to the plate.

This video will help you prepare this dish:

From green

Green lentils take longer to puree, so the cooking process will take 10 minutes longer.

And to obtain the necessary creamy consistency, potatoes and other vegetables are often added to such soups.

From yellow

Since yellow lentils are the same as green ones, only without the shell, they only need about 10 minutes to be fully cooked. When cooked, they are completely softened, so they are ideal for making purees.

From pumpkin

The cooking time in this case will depend on the speed of cooking the pumpkin. When serving, drizzle the soup well with pumpkin seed oil. and sprinkle with pumpkin seeds.

How to make pumpkin lentil soup, watch the video:

With cream

This soup can be prepared from almost any type of lentil, if after chopping you add cream and boil. In this version, the puree soup will acquire a delicate velvety consistency and a pleasant creamy taste. You can practically add cream to all pureed soups, and you will learn how to do this in.

How to cook a dish in a slow cooker?

The advantages of such a piece of kitchen equipment as a multicooker have already been appreciated by, perhaps, all housewives. It allows you to avoid standing at the stove for a long time, worrying that something will boil over or burn.

You can load all the ingredients and go do your own thing.; The smart oven will turn itself off and keep the finished dish warm.

And pureed soups in a slow cooker turn out perfectly, thanks to a specially selected mode. The only drawback in this case is probably the rather long cooking time. Here is an example of such a lentil puree soup.

Ingredients:

• Lentils - 150 grams (you can take both red and green).
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Mushrooms - 300 grams (a wide variety of mushrooms, both fresh and frozen).
• Garlic - 3 cloves.
• Vegetable oil - 4 tbsp. spoons.
• Bay leaf - 1 pc.
• Thyme - 1/2 teaspoon.
• Salt, pepper - to taste.
• Green.

Preparation:

1. Wash the lentils well.
2. We clean and chop the carrots.
3. Peel the onion and garlic and chop finely.
4. Wash the mushrooms and cut into large pieces.
5. Peel and cut the potatoes.
6. Pour vegetable oil into the multicooker bowl.
7. Add carrots, onions and garlic. Select the “Frying” mode, cooking time – 20 minutes, stirring during the process.
8. Then put the mushrooms and potatoes in the bowl, add the bay leaf.
9. Pour water and turn on the timer for 10 minutes.
10. After the signal at the end of the program, pour in the washed lentils.
11. Add thyme, salt and pepper.
12. Turn on the “Extinguishing” mode for 1 hour.
13. When finished, grind the contents of the bowl with a blender.
14. Serve sprinkled with herbs. You can add crackers or croutons.

A useful video on preparing lentil puree soup for your attention:

Lentils are a very healthy food and can be used to make delicious soups, as well as other dishes that I will share with you soon. And today I offer you a vegetarian recipe lentil soup puree– tender, healthy and tasty. Like, it is more suitable for winter.

Lentils contain a lot of protein, complex carbohydrates, as well as various vitamins and minerals. And what is especially pleasing is that it does not accumulate harmful elements and has a good effect on our nervous system. Therefore, I recommend not to neglect such a valuable food product.

Lentils come in different types: green, yellow, red, black, brown. You can use any, they are all very healthy and tasty.

Compound:

• 2 liters of water
• 1 cup (300 ml) lentils
• 2 potatoes
• 1 carrot
• piece of celery root
• 1 tomato (fresh or canned)
• 2 tbsp. l. vegetable oil (or ghee)
• a piece of butter (or 1 tbsp. ghee)
• 1 tbsp. l. salt
• spices: 1/2 tsp. ground coriander, turmeric, curry (or garam masala, whichever you prefer)
• 2 tsp. grated fresh ginger (or 1/2 tsp ground dry)
• greens (or herbs)
• 2-3 tbsp. l. sour cream

1. Sort the lentils just in case, so as not to get any pebbles, and rinse.

   Green lentils for soup

2. Boil water in a saucepan and add lentils.

   Boiling lentils

3. Cook until soft. Depending on the type, the cooking time will differ (green takes about 30 minutes).
4. Add chopped potatoes and butter. Cook until potatoes are tender (about 10 minutes).

   Making soup

5. Heat vegetable oil (or ghee) in a frying pan, add grated ginger, coriander, and after a few seconds - turmeric and asafoetida (and ground ginger, if you don’t have fresh). If there are no spices, it’s okay.

   Toasting spices

6. Add grated carrots and celery and sauté until soft.

   Sautéing vegetables

7. Then cut the tomato there, sprinkle with curry (or garam masala) and simmer for another couple of minutes.

   

8. Add the roast to the pan, stir and remove from heat.
9. Using a blender, grind the soup into a liquid puree (if you don’t grind it, it will also turn out very tasty).

   Lentil soup is almost ready

10. Now all that remains is to add salt, sour cream, dry herbs (I added 1 teaspoon each of dry dill, parsley and shamballa leaves) and bring to a boil.

    Vegetarian lentil soup
    

11. Instead of dry herbs, you can sprinkle finely chopped herbs at the end.

You can serve lentil puree soup garnished with croutons, herbs or sour cream, and it will also be served in an original way. And children will like this decoration:

Green lentil soup with croutons and sour cream

The soup according to this recipe is not very thick, so if you want to make it thicker, take 1.5 liters of water.

P.S. If you liked the recipe, don’t miss new interesting dishes.

Bon appetit!

Julia author of the recipe

Europeans pay undeservedly little attention to the oldest representative of the legume family – lentils. Unlike oriental cuisine, where its benefits and taste are appreciated, and this product has become the basis for many delicious dishes, for example, puree soups.

Traditional recipe

This first dish does not contain any animal fats, however, those who eat this soup will not feel hungry soon. This happens due to the high content of vegetable protein and fiber, which has an additional beneficial effect on the functioning of the intestines and a slim figure.

Step-by-step preparation:

Turkish lentil puree soup

“Mercimek Chorbasi” is the hallmark of Turkish cuisine. This name hides a delicious and nutritious red lentil soup that can warm you up during the cold season. Why is this dish made from red lentils? The answer is simple: it cooks faster and gives a more beautiful, rich color.

The proportions of the required products will be as follows:

• 1000 ml filtered water;
• 200 g red lentils;
• 120 g onions;
• 120 g carrots;
• 100 g butter;
• 13 g dried mint;
• 4 g ground red pepper;
• 60 ml fresh lemon juice;
• salt to taste.

Since red lentils cook quickly enough, preparing the soup will take no more than 40-50 minutes.

The calorie content of the finished dish will be 89.1 kcal per 100 g.

Sequence of actions:

1. It is better to cook soup in a saucepan with thick walls. First, you need to melt the butter in it and fry finely chopped vegetables (onions and carrots). There is no need to achieve a caramel color, the vegetables should just become soft;
2. Place the washed lentils several times in a saucepan with soft onions and carrots, add water and cook for fifteen minutes after the water boils under the lid;
3. When the lentils become soft, add dried mint, ground pepper to the pan, add salt to taste and cook for another minute or two;
4. Now all that remains is to puree the finished soup. When serving, add a little lemon juice to each bowl of soup to add freshness to the dish. You can decorate the dish with a sprig of fresh mint.

Turkish lentil soup with mushrooms

This version of lentil soup can add variety to the Lenten menu, since during its preparation only products of plant origin are used. You can take absolutely any mushrooms (champignons, white mushrooms or oyster mushrooms). They can be either fresh or frozen.

What you need to make this soup:

• 1000 ml water;
• 200 g red lentils of the Mistral variety;
• 200 g champignons;
• 100 ml olive oil;
• 100 g carrots;
• 70 g white onions;
• salt, spices and herbs to taste.

This dish of Turkish cuisine is prepared easily and relatively quickly; after just 40 minutes you can pour the mushroom-flavored treat onto plates.

Calorie content (or energy value) calculated per 100 g will be 99.7 kcal.

Work progress:

1. Heat olive oil in a saucepan and fry in it until soft, first finely chopped onion and grated carrots, and then chopped champignons. Each frying step will take approximately five minutes;
2. After this, add the washed lentils to the ingredients simmering in the pan, add water and cook, covering with a lid. A quarter of an hour after the water boils, the lentils will be ready;
3. Add spices and salt to the almost finished soup and let it simmer for another minute. After this, cool slightly and puree. Serve garnished with a sprig of fresh herbs or several beautiful slices of fried champignons.

Lentil cream soup

Children often refuse to eat traditional Turkish lentil puree soup, even if garlic is removed from its composition. But when you add a product such as cream, the dish acquires a delicate texture and taste that even the most picky kids and adults will enjoy.

For soft puree with cream you will need:

• 1000 ml of drinking water;
• 300 g red lentils;
• 150 ml cream 15% fat;
• 100 g carrots;
• 100 g onion;
• 35 ml vegetable oil;
• salt and spices to taste.

The duration of all stages of preparation is 40-60 minutes.

How to cook:

1. Rinse the legumes thoroughly, cover with cold water and leave there while preparing the vegetable frying;
2. In heated oil, sauté the onion chopped into small pieces and grated carrots. Vegetables should become soft;
3. Drain the water in which the lentils were soaked and place them in a saucepan along with the onions and carrots. Pour the ingredients with the prescribed amount of water, add spices and salt;
4. Then put on fire and cook until the beans are soft. After this, puree the contents of the pan using an immersion blender;
5. Pour the finished puree back into the pan, add cream, stir and bring to a boil. The soup can be served.

Cooking in a slow cooker

In a multicooker, you can prepare puree soup according to any of the recipes already given above, using the appropriate programs (“Frying” and “Stewing/Soup”). But you can slightly diversify the traditional Turkish recipe by adding more vegetables (potatoes and zucchini).

List of products for vegetable puree soup with lentils in a slow cooker:

• 600 ml beef broth;
• 1 multi cup red lentils;
• 200 g potato tubers;
• 200 g young zucchini;
• 100 g onion;
• 100 g carrots;
• 6 g garlic;
• salt and seasonings to taste.

Cooking this dish in an electric saucepan will take a little over half an hour.

The energy value of the soup is 85.0 kcal/100 g.

Cooking method:

1. The peculiarity of this recipe is that the carrots and onions will not be pre-fried in oil, so all vegetables need to be washed, peeled if necessary (onions, potatoes and zucchini), and then cut into small pieces;
2. Place the prepared chopped vegetables into a multi-pan, and add well-washed lentils there. Pour the meat broth over everything until it completely covers all the ingredients. Salt and pepper;
3. Cook the dish using the “Baking” mode for 30 minutes. Puree the finished soup and serve with herbs, sour cream and crispy croutons.

Lentil cream soup with smoked ribs

Lentils belong to the legume family, like peas, so it is not surprising that along with pea soup with smoked meats, lentil puree soup with smoked ribs also appeared. By the way, you can prepare regular lentil soup using the same recipe, but then all the ingredients need to be cut into neat, beautiful and even pieces.

Products you will need for cooking:

• 2000 ml water;
• thoroughly washed lentils;
• 600 g smoked pork ribs;
• 250 g red lentils;
• 200 g potatoes;
• 100 g onions;
• 100 g carrots;
• 100 g red sweet pepper;
• 12 g garlic;
• 3 bay leaves;
• 3 peas of allspice;
• salt and other spices to taste.

Cooking time – 1 hour 20 minutes.

Calorie content of soup with smoked meats is 68.3 kcal per 100 g.

Sequence of culinary processes:

1. Place the thoroughly washed beans into a saucepan and add water. Place a whole peeled onion, allspice peas and bay leaves there. Next, cook the lentils over low heat for just under one hour;
2. The remaining vegetables (potatoes, carrots, garlic and bell peppers) need to be peeled, washed and chopped. The pieces can be quite large, since the mass will subsequently be pureed;
3. Smoked pork ribs need to be cut into bones;
4. After the lentils are well cooked, add the chopped vegetables and smoked meats to the pan. Now the soup should be cooked until all ingredients are soft;
5. Then you should remove the onion, bay leaf and peppercorns from the soup. We throw them away and take the pork ribs out onto a separate plate. Puree the rest of the pan using a food processor or blender;
6. Return the resulting puree to the pan, place the pork ribs in it, add salt and spices. Let it simmer for five minutes and you can serve.

Lentil soup recipe for vegetarians

Lentils are loved by vegetarians due to their nutritional properties. After all, it can easily replace meat for a person. This product is often used to prepare various soups, for example, with spinach, cauliflower with canned tomatoes and others.

For lentil and cauliflower puree soup you need to take:

• 1700 ml water or vegetable broth;
• 200 g red lentils;
• 300 g cauliflower;
• 200 g ripe tomatoes;
• 100 g onions;
• 100 g carrots;
• 50 ml vegetable oil;
• salt, pepper and dill to taste.

Vegetarian puree soup will be ready in 40 minutes.

The number of calories in one hundred grams of the finished first course will be equal to 72.3 kilocalories.

Cooking steps:

1. Fry the chopped onions and carrots lightly (until soft). Then pour boiling water or vegetable broth over the vegetables;
2. Boil the washed lentils in water along with the vegetables for 20 minutes. Pour hot salted water over the cauliflower inflorescence and leave for five minutes. Then separate into smaller florets and add to the pan with the lentils;
3. Scald the tomatoes with boiling water and peel them, then cut them into cubes and add to the rest of the ingredients. Cook the soup, adding salt and spices, until all ingredients are fully cooked;
4. Grind the finished dish into puree and serve, garnished with chopped dill or one sprig.

To make the taste of lentil soup much brighter and richer, the legumes must be thoroughly washed in cold water.

There are different types of lentils, but red lentils are best for making pureed soups because they cook faster and have a better texture.

You can make the consistency of the soup more tender and silky by adding one or two potato tubers to it. The dish will not lose anything in its taste, but will gain a “velvety” texture.

Oriental dishes are impossible without spices. The taste of lentils is favorably emphasized and complemented by turmeric, saffron, caraway seeds and thyme.

"Merjimek Chorbasy" ( Mercimek çorbası) literally translates as "lentil soup". This is an exceptionally tasty and nutritious dish that will appeal to many and will warm you up perfectly on cold days. Merdzhimek Chorbasy, as a rule, is brewed from red lentils, because... green does not give such a rich taste and color.

Ingredients

• red lentils 200 g
• water 1 liter
• onion 1 piece
• carrot 1 piece
• butter 100 g
• dried mint 1 tbsp. spoon
• red pepper 1 teaspoon
• lemon juice 4 tbsp. spoons
• salt

Preparation

Peel the onions and carrots and chop them finely.

Melt butter in a saucepan.

Add finely chopped onions and carrots to the oil and fry for about 5 minutes until soft.

Now let's look at lentils. When I first decided to make this soup, I was faced with the fact that in Russian stores (perhaps in other countries it’s different) I found two different types of red lentils. The first red lentils that we sell are quite large and rather brown in color, the second is smaller and orange in color. So, for this soup we need the orange one, because... it is smaller, peeled, and accordingly cooks faster; in general, this type is better suited for pureed soups. If you can't find orange "red" lentils, you can use brown ones, but you'll need to cook them much longer (or pre-soak them) and the color of the soup will not be as vibrant, more gray in color.

Wash the lentils thoroughly several times until the water becomes clear.

Add lentils to onions and carrots.

Fill the lentils with 1 liter of cold water.

Cook the soup for 15 minutes after boiling water over low heat with the lid closed.

When the lentils become soft, salt the soup, add dried mint and red pepper. Stir and cook for about 1 more minute.

Now grind the soup in a blender. I have a blender with a plastic bowl, so I cooled the soup slightly before pureeing it (I don't know how plastic will behave if you pour boiling soup into it). If you have an immersion blender with a metal attachment, you may be able to puree the soup right away without letting it cool (however, check the instructions for your blender).

Pour the soup into bowls and add 1 tablespoon of lemon juice to each bowl. You can serve the soup with croutons. Delicious Turkish Lentil cream soup Merdzhimek chorbasy ready. Bon appetit!