Lentil soup with beef broth recipe. How to cook delicious lentil soup with meat

A bright, hearty, delicious soup with the aroma of the East - red lentil soup! Cook with chicken or meat broth or make puree soup.

Delicious, hearty, very “winter” soup with pork ribs.

Pork ribs - 600 g
Petiole celery - 2 pcs.
Tomato (canned, I have very small ones) - 6 pcs.
Carrots - 1 pc.
Onion - 1 piece
Garlic - 3 teeth.
Potatoes - 2 pcs.
Lentils (red) - 250 g
Sweet paprika - 1 tsp.
Basil - 1 tsp.
Bay leaf

Wash the ribs and put them in a saucepan to cook, along with the celery. Cooking approx. 35-40 minutes.

Let's take care of the carrots and onions while our ribs cook. Clean, cut, grate))) Fry in a frying pan along with garlic until almost done.

Peel the tomatoes and cut them into small pieces (I left the seeds).

We strain our finished broth, remove the ribs and celery. Bring to a boil and add diced potatoes and salt.

After boiling, add lentils. Boil for a few minutes. At the same time, remove the meat from the bones.

Add back the meat from the ribs and our frying, bring to a boil.

At the end, add tomatoes, paprika, basil and bay leaf. Leave on low heat for a few minutes.

The soup is ready. All that remains is to submit it.

Recipe 2: Turkish red lentil soup (with photo)

Turkish lentil soup in the form of creamy puree is a traditional dish of Turkic cuisine. There are similar recipes in other countries, for example, dal soup in India with a mixture of masala spices, red lentil soup with tomatoes in Morocco, Syrian soup with spinach, and so on.

Each country has its own cooking technique, special ingredients, and spices. Thanks to this, lentil soup is always a dish that tastes new. And even in Turkey, lentil puree soup is prepared in different ways, for example, recipes with mint, basil, oregano, lemon, potatoes, carrots, tomatoes, and various spices are popular. Different cafes or restaurants may have lentil soups that are completely different from each other, although the chef will tell you with confidence that this is a traditional Turkish recipe.

200-250 grams of red lentils;
2 large carrots about 400 grams;
2 large onions about 300 grams;
1 tsp. without a slide of turmeric;
0.5 tsp. ground red pepper;
0.5 tsp. ground coriander;
salt to taste.

Leave the lentils in the water overnight.

In the morning, drain the water and rinse the beans.

Place the lentils on the fire in salted water. Not Salt the water for the soup too much, as you will add additional salt to the roast.

You can cook it either in vegetable broth or in water, so the soup turns out equally tasty. In Turkey, this soup is almost always cooked in broth.

While the red lentils are cooking, fry them.

For frying you will need carrots and onions.

Cut the onion into large cubes. Grate the carrots.

First, fry the onion.

After 3-4 minutes, when the onion is browned, add the carrots and spices.

Fry vegetables until golden brown.

Cook the finished frying with the lentils for about half an hour.

Cool the finished lentil soup and begin turning it into a puree soup.

After you make it homogeneous, you need to reheat it again.

Leave it in so it doesn't boil.

Lentil soup is great served with traditional Turkish flatbread or something crunchy like chickpea chips or pita bread.

Bon appetit!

Recipe 3: red lentil puree soup (step by step)

One of the healthiest types of legumes is lentils. It is easily digestible and has a beneficial effect on digestion and the entire body as a whole. In addition, dishes made from it are very filling and tasty. I suggest you prepare a traditional Turkish puree soup from red lentils, which no Turkish family can do without, as well as a puree soup from equally healthy green lentils, which is also no less tasty.

Tomato paste 1 tbsp. l.
Carrot 1 pc.
Dried mint 1 tsp.
Onion 1 pc.
Potato 1 pc.
Red lentils 500 g
Garlic 1 clove
Oil (vegetable) 4-5 tbsp. l.
Wig 1 tsp.
Water 2 l
Butter (butter) 50-70 g
Salt To taste
Lemon To taste

Let's start cooking by peeling all the vegetables.

Then take the onion and finely chop it.

We also cut the carrots into small pieces.

Chop the garlic with a knife or other method convenient for you.

Cut the potatoes into small cubes.

Pour vegetable oil into the bottom of the pan in which we will prepare the soup.

Heat it up and add the onion and garlic first.

Lightly fry and after two to three minutes add carrots and potatoes.

Mix and add tomato paste.

We wash the lentils well and also put them in the pan.

Cook, covered, over low heat for approximately 20-25 minutes until the vegetables are cooked.

When everything is cooked, take a blender and use it to turn the entire contents of the pan into puree.

Place on low heat and bring to a boil.

During this time, melt the butter in a small container.

Sprinkle paprika and dried mint into it. Mix thoroughly and bring until smooth.

Squeeze the juice out of half a lemon using a convenient method for you and add to the dressing. Mix again.

Combine soup and dressing.

Recipe 4: Red Lentil Soup with Chicken

Lentil soup with chicken. This traditional Turkish dish is very easy to prepare, and there is no need to tell you how healthy and nutritious it is.

Lentils (red) - ¾ cup.
Chicken - legs - 4 pcs., breast - ½ pc.
Large potatoes - 1 pc.
Medium carrots - 1 pc.
Medium onion - 1 pc.
Tomatoes - 2 pcs.
Lemon juice - 1 tbsp. spoon.
Mint - ½ teaspoon.
Basil - 1/3 teaspoon.
Salt, pepper - to taste.

First you need to prepare a strong chicken broth. To do this, boil any parts of the bird in a saucepan, but fillet must be present among them.

To obtain a clean brew, do not forget to skim off all rising foam. While the broth is cooking, you should step by step prepare all the remaining necessary products.

Rinse the lentils thoroughly and let them drain.

Cut the potatoes into small cubes.

Chop the onion in any way.

Coarsely grate the carrots.

Chop the tomatoes and cut them into pieces.

How to cook to get the right soup? - Cook in a saucepan with a thick bottom.

But I don’t have one, so I pre-prepare the products in a deep frying pan, and then finish cooking them in a regular pan. Sauté the onion in vegetable oil for several minutes. It should change color to clear, not brown.

Add carrots to it and continue stewing the vegetables. Stir, do not let the fry burn, it should just soften.

Add drained lentils and fry for 1-2 minutes. Stir it constantly so it doesn't burn.

Add tomatoes to the steamed beans. In winter, they can be replaced with tomato paste. Pass for 3-4 minutes.

If you initially cook in a thick pan, then continue to make soup in it, but I transfer everything to a regular one. Throw potatoes into it.

Pour in 5 cups of chicken broth. Bring the red lentil soup to a boil, turn the heat down to low and let the dish simmer for 35-40 minutes.

Add a little salt to the dish to taste. You can add a little pepper.

During this time, start working on poultry meat. Cut the boiled breast into thin slices. Lightly salt them, sprinkle with lemon juice and sprinkle with herbs: mint and basil.

Fry the fillet in a dry hot frying pan, giving it a golden brown crust, as in the photo. If you have a grill pan, it is better to use it.

Beat the finished soup with an immersion blender. The result should be a homogeneous mass. If the dish turns out thick, pour broth or boiled water into it.

Now season the first dish with herbs. If necessary, add additional salt.

Pour in lemon juice.

Mix everything and let it boil again. The finished stew should sit for 20-30 minutes.

Recipe 5: How to Make Red Lentil Soup

Very aromatic, tasty, satisfying and at the same time so easy to prepare chicken soup with the addition of lentils!

potatoes - 400 g;
carrots - 100 g;
red lentils - 150 g;
salt - to taste;
chicken breast - 1 pc.;
ground black pepper - to taste;
onion - 100 g;
vegetable oil - 2 tbsp;
green dill - 1 small bunch

Place the chicken breast in a pan and fill it with cold water (you need about 3 liters of water).

Then put the pan on the stove, bring everything to a boil, then add salt and cook for 40 minutes, not forgetting to skim off the foam.

While the chicken breast is cooking, grate the carrots and finely chop the onion.

Then fry the onions and carrots together over low heat in vegetable oil until soft.

We wash the lentils.

Peel the potatoes, then cut them into small cubes.

After 40 minutes, remove the chicken breast from the broth and put the potatoes in the pan (you can strain the broth if desired).

As soon as the chicken broth boils, add the lentils to the broth. Salt and pepper the soup to taste. Cook for another 5 minutes.

And at this time, we “disassemble” the chicken breast: we separate the chicken meat from the bones, then we cut the chicken meat (or simply separate it with our hands) into small pieces.

After this, add carrots and onions to the soup.

Next, add the chicken meat.

Then cook the soup for another 5 minutes, taste and add salt if necessary. We wash the dill with running water, chop it finely and add it to the chicken soup.

Remove the pan from the stove and let the soup brew for a few minutes.

And serve chicken soup with lentils on the table!

Recipe 6: Simple Red Lentil Meat Soup

Lentils have exceptional benefits for the body, because they are rich in protein, microelements and vitamins. At the same time, it is also very tasty and is used in a wide variety of dishes. Lentil soup with meat broth is an excellent option for every day, it is aromatic and quite filling. The lentils do not cook for long, so they are added to the broth at the same time as the potatoes. Overcooking in vegetable oil adds thickness and vegetable flavor.

Pork on the bone - 0.5 kg
Potatoes - 3-4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Tomato paste - 2 tbsp.
Lentils (red) – 100 g
Salt, pepper, spices - to taste
Vegetable oil - for frying

Make sure you have all the necessary products on hand. Tomato paste can be replaced with tomato juice or fresh tomatoes. It is better to take red lentils. The green one turns out to taste no worse, but the appearance is not for everyone, because the soup takes on a gray-green color.

We wash the pork and fill it with cold water, add a little salt. Bring to a boil over high heat, constantly skimming off the foam. After this, reduce the temperature to medium and cook under the lid for 35-40 minutes. Peel the potatoes, wash them and cut them into cubes. We sort and wash the lentils. Place both ingredients into the broth. Remove the meat, cool, cut into pieces and also return to the pan. Mix the contents so that the lentils do not stick to the bottom of the dish, and cook for about 20 minutes.

Peel, wash and chop the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and fry the vegetables until soft, add tomato paste.

Add the overcooked mixture to the pan, add your favorite spices and taste for salt. Peel the garlic, pass it through a press or finely chop it and also add it to the soup. Turn off the heat and let the dish simmer on the cooling stove for about 10 minutes. Pour into plates, sprinkle with herbs and serve. You can add a little more minced garlic to each serving for more flavor.

Recipe 7: Spicy Lentil Soup with Tomatoes

Spicy red lentil soup with tomatoes is one of the most delicious first courses. Bright, aromatic, colorful, rich - this is all about this soup that everyone should try.

broth - vegetable or any other - 2.5 l (recipes below)
onion – onion – 2 pcs.
carrots - 1 pc.
bell pepper - 0.5 pcs
tomatoes - 2 pcs.
lentils – red – 250 gr
garlic - 2 cloves
chili pepper - 1 pc (optional)
spices - cumin (cumin) -1 tsp
spices - coriander, basil - 0.5 tsp each
greens - purple basil, cilantro - 0.5 bunch each
sea salt
black pepper
vegetable oil

Spicy red lentil soup, the recipe for which I will now tell you, is very easy to prepare. First, set the vegetable broth to boil.

Prepare the spices right away. If the cumin (also called cumin) is in grains, then it needs to be crushed: to do this, put it between thick napkins and tap with the flat bottom of a glass.

While the vegetable broth is cooking (by the way, you can replace it with meat or chicken broth, if you so desire), put a frying pan on medium heat, pour oil into it if you are afraid to fry without it (and I have been frying without oil for a long time) , cut the onion into medium pieces, garlic very finely and carrots into quarters. Place the onion in a frying pan, fry for 1 minute, add carrots and garlic to it, stir, fry for 5 minutes.

Blanch the tomatoes, that is, peel them. Cut the peeled tomatoes into small cubes and add to the onions and carrots, mix, add half the spices, salt, pepper, mix again and simmer for 5 minutes, then remove from heat.

Meanwhile, measure out the required amount of red lentils and cut the bell pepper into strips. Soon we will put all this in a diet lentil soup.

Throw the lentils into the boiling broth and cook for 10 minutes, then throw in the bell pepper and frying from the frying pan. The lentils will give their bright, rich color to the broth and the vegetarian lentil soup will become colorful and beautiful. Cook the lentil soup for 10 minutes after boiling over low heat.

While the Indian or Turkish lentil soup (or just from mom, whatever you call it) is cooking, chop the prepared greens, which we will later use to decorate and bring to taste. Purple basil and cilantro are perfect.

5 minutes before readiness, add the remaining spices to the spicy red lentil soup with tomatoes and stir well.

That's it! Now you know how to make lentil soup, the recipe with photo of which you just looked at.

Pour the spicy lentil soup into bowls, sprinkle with herbs and serve.

Recipe 8, step by step: creamy red lentil soup

red lentils (dry) – 0.5 cups;
onion – 1 large;
carrots – 1 medium;
potatoes - 3 small tubers;
leek – 1 small stalk (with green part);
chicken broth - 3 cups;
vegetable oil – 2 tbsp. l (or a small piece of butter);
ground coriander, hot pepper, ground cumin - a third of a teaspoon each;
ground black pepper, salt - all to taste;
ground cinnamon - two pinches.

Pour cold water over the lentils, changing the water several times until the lentils are clean. We drain the water.

According to the recipe, lentil puree soup is cooked in chicken broth, but you can use meat, vegetable, or cook the soup in water. The liquid must be brought to an intense boil and pour in clean lentils. When placed in hot liquid, it will turn yellowish, but then, when crushed, it will give the soup a bright, rich color.

We cut the leek stalk into thin rings (we also use the green part). Chop the onion into small cubes.

Cut the carrots into circles or plates, then cut them smaller - into cubes, thin strips.

We will also cut the potatoes into small pieces - into thin strips or small pieces.

About 10-15 minutes after adding the lentils to the pan, add the potatoes and cook until the potatoes are ready.

While the lentils and potatoes are cooking, sauté the vegetables for the soup. Pour a little vegetable oil into a frying pan (or put a piece of butter), heat it up and simmer the onion in hot oil until soft.

Add carrot cubes to the half-finished onions and mix everything together. Continue to simmer over low heat for 3-4 minutes. During this time, the carrots and onions will absorb the oil and become almost ready.

Add the stewed vegetables to the soup. Bring to a boil, add spices, cook over low heat until all components of the soup become soft. The lentils should soften slightly. Turn off the heat and cool the soup slightly.

Lentils are a close relative of peas and beans. If you love these legumes, you will definitely like lentil dishes - and not only because of the taste, but also because of the peculiarities of its preparation. Lentils do not need to be soaked before heat treatment - they cook well without it!

Green lentils, which are used in this recipe, take longer to cook than other types - up to 40 minutes. But it does not boil over and retains its shape. Rest assured: soup with tiny green beans will not only be tasty, but also beautiful, which, you see, is also of great importance!

Ingredients

Lentil and meat soup recipe

Prepare the broth: wash the meat, put it in a saucepan, add water and put it on medium heat. Bring to a boil, skim off the foam, reduce heat and simmer for 35-40 minutes. Meanwhile, peel and wash the vegetables. Cut the potatoes into cubes. Finely chop the onion.

Rinse the lentils with running water several times. Melt the butter and heat in a frying pan. Add the onion and cook, stirring, over medium heat until it becomes translucent. Remove the finished broth from the heat. Remove the meat and strain the liquid. Cut the beef into equal pieces.

Place all vegetables and lentils in the broth. Add salt and pepper, put on the fire and cook for 15 minutes (or until the lentils are done). Wash the parsley, dry and chop. Remove soup from heat. Place meat in each serving plate, pour in soup and sprinkle with fresh parsley. Serve hot.

In ancient times, lentil soup was considered a poor man's soup. Nevertheless, simple and nutritious food benefited people, and soon, noticing this fact, everyone without exception began to include it in their diet, simply supplementing the classic recipe with additional ingredients. Thanks to this, there are many variations of this stew to this day.

Today, not a single housewife can do without her signature lentil soup, and all thanks to its usefulness, nutritional value and ease of preparation. So that you can please yourself and your family with this soup, we offer several recipes to choose from. And for greater clarity, we will add detailed step-by-step photos to them.

Lentil soup

Ingredients

Servings: – + 12

chicken fillet 400 g
lentils 200 g
potato 2 pcs.
potato 1 piece
onion 1 piece
carrot 1 piece
celery 2 stems
bell pepper (red and yellow) pcs.
water 2 l
olive oil 2 tbsp. l.
turmeric 1/2 tsp.
bay leaf 3 pcs.
green a few twigs
salt to taste
mixture of peppers to taste

Per serving

Calories: 124 kcal

Proteins: 11.6 g

Fats: 2.8 g

Carbohydrates: 13.2 g

1 hour 20 min. Video recipe Print

The first step is to thoroughly rinse the lentils, pour cold water over them and leave to sit for about 15 minutes.

While the beans are soaking, work on the vegetables. Wash and clean everything. Remove the core from the sweet bell pepper. Finely chop the onion and celery, and dice the potatoes and peppers.

Rinse the chicken fillet under cold running water and dry with a paper towel. Then cut into small pieces.

Take a thick-bottomed saucepan in which you will cook the soup and heat the olive oil. When it gets hot enough, add the meat and fry for 10 minutes, remembering to stir occasionally. After this time, remove the meat and place on a plate.

Throw onions and carrots into a saucepan. Sauté over low heat for about 5 minutes. Then add bell pepper and celery to them, fry for another 3 minutes.

Add pre-fried chicken to the vegetables, season to your liking and stir everything thoroughly.

Pour hot water into a saucepan and place pre-chopped potatoes in it.

When it starts to boil, add beans and bay leaves to the stew and simmer over low heat for 25 minutes.

Chop the greens, throw them into the stew and turn off the stove - a simple delicious soup is ready!

Advice: before serving, add a tablespoon of sour cream to each bowl - it will be even more filling and appetizing!

Red Lentil Soup

Cooking time: 2 hours

Number of servings: 12

Energy value

calorie content – 118.4 kcal;
fats – 2.4;
proteins – 6.8;
carbohydrates – 17.5.

Ingredients

lentils (red) – 1.5 cups;
onions – 2 pcs.;
carrots – 2 pcs.;
bell pepper – 4 pcs.;
tomatoes – 3 pcs.;
garlic – 3 cloves;
water – 2 l;
olive oil – 2 tbsp;
cilantro – 1 bunch;
salt - to taste;
ground red pepper - to taste.

Step-by-step preparation

At the first stage, we will deal with the onion - it must be thoroughly peeled, washed and chopped into thin halves of rings.
Next, heat two tablespoons of olive oil in a soup container and sauté the onion in it until it turns golden.
While the onion is cooking, peel the carrots and grate them on a coarse grater. Add carrots to the pan and fry over low heat for about 5 more minutes.
We wash two bell peppers, clean them from the insides - seeds and membranes, and crumble them into brunoise (medium-sized cubes). Add to the vegetables, mix and sauté for another 4 minutes, making sure nothing burns.
Blanch the tomatoes, remove the skins and chop on a medium grater. Add them to the pan along with the garlic cloves, pre-cut in half. Season everything with spices and leave to simmer for about 10 minutes.
Fill the roast with water and cook for about one hour, strain, and puree the vegetables in a blender to a puree consistency.
While the broth is cooking, take a baking sheet and cover it with foil. Place the remaining two peppers on it and bake in the oven until the skin is slightly charred. Next, place the peppers on a plate and cover with foil for 15 minutes. After this time, carefully remove the skin, remove the insides and grind in a blender bowl.
If the broth turns out to be too concentrated, dilute it with boiling water, add a little salt and let it boil again. We wash the beans under a cold running stream and throw them into the broth. Cook for about 30 minutes.
Five minutes before the soup is completely ready, add the roast and bell peppers, crushed in a blender. Sprinkle chopped cilantro on top, stir and remove from heat - the lean stew is ready!

Advice: in order for the soup to open up completely and sparkle with all its flavor combinations, leave it to brew for about 1 hour and only then pour into plates and serve.

Lentil soup with meat broth

Cooking time: 45 minutes

Number of servings: 7

Energy value

calorie content – 187.5 kcal;
fats – 8.5;
proteins – 17.3;
carbohydrates – 10.4.

Ingredients

broth (beef is best) – 1.5 l;
lentils (red) – 1/2 cup;
onions – 2 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
olive oil – 2.5 tbsp;
bay leaf – 2 pcs.;
salt - to taste;
mixture of peppers - to taste.

Step-by-step preparation

Finely chop the onion into quarters of rings, coarsely grate the carrots in a vegetable slicer, and chop the bell pepper into equal pieces.
Heat the olive oil in a thick frying pan and sauté the onion and carrots over low heat for about 7 minutes.
While the vegetables are frying, place a container of broth on the burner and bring it to a boil. Pour in the pre-washed beans.
When the liquid boils again, add the roasted vegetables, bell peppers and bay leaves into it. Cover the stew with a lid and leave to simmer until fully cooked (about 15-20 minutes).
Before removing the soup from the heat, add salt and season to your taste. This must be done at the end of cooking, since during the process the soup may boil down and then it will be too salty.

Advice: if you have lemon lying around in the refrigerator, then before serving, add a slice and a couple of drops of juice to each plate, it will turn out even tastier.
calorie content – 215.7 kcal;
fats – 5.6;
proteins – 11.7;
carbohydrates – 29.7.

Ingredients
lentils – 1 cup;
tomato juice – 600 ml;
broth (vegetable) – 250 ml;
onion – 1 pc.;
carrots – 2 pcs.;
bell pepper – 1 pc.;
garlic – 2 cloves;
olive oil – 2 tbsp;
salt - to taste;
Ground red hot pepper - to taste.

Step-by-step preparation
Soak the beans in cool water in advance, add some salt and cook until almost fully cooked.
Thoroughly wash and peel all vegetables. Chop the onion as finely as possible, grate three carrots on a medium grater, and cut the bell pepper into small cubes.
Heat the olive oil in a saucepan and sauté the onion until translucent, about 3 minutes. Then add carrots there and fry over low heat for the same amount of time.
Throw the pepper into the saucepan, mix everything thoroughly and simmer for 5 minutes. Then pour in the broth, wait for it to boil and cook over medium heat until the vegetables are completely cooked.
Add lentils and pre-chopped garlic cloves to the saucepan, season to taste, pour in tomato juice and stir.
Bring the stew to a boil, remove from the burner and cover with a lid. Leave for another twenty minutes to infuse and pour into plates.

Advice: before setting the table, garnish the soup with chopped basil - this will give the stew not only a divine aroma, but also add a spicy note.

We hope that among these wonderful easy recipes for lentil soup you have found one that will become your favorite, and now you have a desire to go to the kitchen to cook it. We wish you new interesting culinary discoveries and bon appetit!

Lentil soup can be prepared in many ways. In Turkey, for example, lentil soups are necessarily cooked with the addition of lemon juice so that the iron found in lentils is better absorbed. The Greeks add tomatoes to such dishes to give the lentils a special taste. And we simply collect the best recipes from the world’s cuisines and prepare them not only correctly, but also incredibly tasty.

To prevent lentils from causing discomfort in the intestines, you can add a pinch of soda to the soup when cooking.

How to make lentil soup - 12 varieties

Classic lentil soup recipe

Ingredients:

Potatoes - 4 pcs.
Pork - 300 g
Lentils - 200 g
Carrots - 2 pcs.
Onion - 1 piece
Spices for meat - 1 tsp.
Salt, pepper - to taste
Bay leaf - 1 piece
Vegetable oil - 2 tbsp. l.
Water - 2.5 l

Preparation:

Pour vegetable oil into the bottom of the pan and place pieces of meat. Fry a little, and then add chopped onions and chopped carrots. Mix and fry the meat along with vegetables. Then add spices for the meat, mix again and pour in about 400 ml of boiled water. Cover with a lid and simmer the meat for 10-15 minutes, then add the potato cubes and lentils.

Before cooking, lentils must be soaked for 1-2 hours and then rinsed thoroughly to remove all harmful substances.

Next add bay leaf, salt and pepper to taste. Add just enough water to cover the potatoes and lentils. Cover with a lid and cook the soup until the potatoes are soft. Serve with fresh herbs and sour cream.

Fried bacon and tomatoes give the soup an exquisite taste and special aroma

Ingredients:

Lentils - 150 g
Chicken broth - 1 l
Olive oil - 1 tbsp. l
Bacon - 300 g
Tomato - 1 piece
Onion - 1 piece
Carrots - 1 piece
Garlic - 1 piece
Bay leaf - 1 piece
Thyme - 1 tsp
Salt, pepper - to taste

Preparation:

Pour the lentils into a deep plate and sort them out, then rinse with cold water. Cut the tomato and onion into small cubes, grate the carrots on a coarse grater, chop the garlic with a knife. Place bacon cut into small strips at the bottom of the pan and melt the fat from it. This fat will serve as a base for the soup to give our dish aroma and taste. Then add olive oil and add onion, fry a little, then add carrots and garlic. As soon as the vegetables are fried, add the tomato, immerse the washed lentils here, fill it all with chicken broth, add a little water, spices and salt. Leave the soup on medium heat for 30 minutes to soften the lentils. Then take a blender and grind the lentils in the soup at low speed. Very tasty served with cream and fresh herbs.

A combination of mushrooms and legumes? This is very interesting and original.

Ingredients:

Lentils - 150 g
Mushrooms - 200 g
Potatoes - 300 g
Carrots - 150 g
Onion - 80 g
Vegetable oil - 60 ml
Bay leaf - 2 pcs
Salt, pepper - to taste
Water - 1.5 l

Preparation:

Prepare the ingredients: wash the lentils, finely chop the onion, and grate the carrots on a coarse grater. Cut potatoes and champignons into cubes. Put water on the fire, add lentils and bring to a boil. Add potatoes to boiling water, add salt and add bay leaf. Fry the onion until half cooked, then add the mushrooms and carrots, cover with a lid and simmer. Pour the roast into the pan, pepper everything, add salt, and boil for another 3-5 minutes. The soup is ready!

Traditional Bulgarian dish, which is prepared with green lentils and...of course, bell pepper

Ingredients:

Green lentils - 500 g
Carrots - 2-3 pcs.
Onion - 1 piece
Bell pepper - 2-3 pcs.
Tomatoes - 2-3 pcs.
Celery root - fresh or dried in small quantities
Garlic - 2 cloves
Vegetable oil - 3-4 tbsp. l
Water - 2.5 l
Bulgarian seasoning Sharena sol, or seasonings:
Salt, savory, fenugreek, paprika, ground coriander.

Preparation:

Soak the lentils in cold water for 2 hours to swell, then drain the water. Chop the carrots very finely (the carrot pieces should be smaller than the swollen lentil grains). Then finely chop the onion, garlic, pepper and celery root. Remove the skin from the tomato and chop it finely. Heat the oil in a saucepan and fry the onion, celery root, and carrots over medium heat for 5 minutes. Then add the tomato, garlic, pour a glass of hot water, mix and simmer under the lid for another 2 minutes over medium heat. Place the lentils in the pan, mix with the vegetables and simmer for another 2 minutes under the lid. Then add sharena sol seasoning (if you don’t have such a seasoning, you can add salt, savory, fenugreek, paprika, ground coriander), mix and add water. Cook covered over medium heat for another 10-15 minutes. That's it, the meal is ready!

Fakes - Greek lentil soup

This soup is the hallmark of culinary Greece. And not without reason, because tomatoes in combination with oregano give the soup a special sophistication and tenderness

Ingredients:

Lentils - 200-300 g
Onion - 1 piece
Carrots - 1 piece
Garlic - 1-2 cloves
Tomato paste - 1-2 tbsp. l
Olive oil - 50 ml
Water - 1 l
Oregano - a pinch
Bay leaf - 1-2 pcs.
Salt, pepper - to taste

Preparation:

We rinse the lentils under running water, put the pan on the fire, pour out the lentils, add water and boil for 10 minutes. Meanwhile, chop the onion and grate the carrots on a coarse grater. Pour 50 ml of olive oil into a heated frying pan, add onion, chopped garlic and fry for 2 minutes, then add carrots and fry for another 3-5 minutes. We put our roast in a pan with lentils, add oregano and bay leaf. After 10 minutes, add 2 tablespoons of tomato paste, salt, black pepper and cook for another 20 minutes. Let it brew a little and serve it on the table with your head held high.

This hearty, rich and warming soup is perfect for the cold season.

Ingredients:

Premium bacon - 250 g
Broth - 2 l
Lentils - 300 g
Onion - 200 g
Tomato - 100 ml
Carrots - 200 g
Chili pepper - 1-2 pcs
Bay leaf - 1-2 pcs

Preparation:

Pour the washed lentils into the pan and fill it with pre-prepared chicken broth. Bring to a boil and simmer over low heat for 20 minutes. Peel the carrots, cut into cubes and add to the lentils. Meanwhile, chop the bacon and fry over medium heat; after 5 minutes, add the onion, chopped into medium cubes, and garlic, crushed with the larger surface of a knife, to the bacon. Fry until browned for 10-15 minutes. Add tomatoes, chili peppers to our frying and simmer over low heat for 10 minutes. Place the finished roast into the soup, season with salt and cook for another 5 minutes. Serve with fresh cilantro and bread.

This is perhaps the best lentil soup recipe for chicken lovers.

Ingredients:

Lentils - 200 g
Chicken - 700 g
Onion - 1 piece
Fresh greens - 1 bunch
Carrots - 2 pcs.
Potatoes - 4 pcs.
Curry seasoning - 1 tsp
Salt, pepper - to taste
Water - 2 l

Preparation:

We clean the vegetables, cut the potatoes, carrots and peppers into large pieces. Pour cold water over the chicken, bring to a boil and cook, remembering to skim off the foam. We also add a whole onion, carrots, herb stalks and bell peppers to the boiling broth. Cook our broth for another 40-60 minutes. Then we take out the green stalks and onions from the broth, add potatoes and lentils. As soon as the potatoes are cooked, add salt, pepper, and curry seasoning to taste. Now you can add the greens and serve.

The taste of smoked sausage combined with lentils is something amazing and incredible.

Ingredients:

Lentils - 500 g
Smoked sausage - 200 g
Tomato paste - 100 g
Lemon - 1/2 pcs
Mint, vegetable oil, salt, pepper.

Preparation:

Fry the onion in a saucepan in vegetable oil until transparent or golden brown. Cut the sausage into the same cubes as the onion. While frying the onion, add sausage to it. When the onions and sausage turn brown, add tomato paste and stir constantly so that it does not burn. As soon as the moisture has left the tomato, pour a little water into the roast, mix with the tomato and simmer for 7 minutes. Add water to the pan and add lentils, let it boil for 20-30 minutes. Finely chop the mint petals. After 30 minutes, remove the soup from the heat, squeeze the lemon into it, add salt and pepper. Mint is added in portions.

A surprisingly simple way to make soup in a slow cooker.

Ingredients:

Sunflower oil - 1 tbsp. l
Chicken ham - 1 piece
Potatoes - 3 pcs.
Onion - 1/2 pcs
Pepper - 1 pc.
Red lentils - 5/4 multi cups
Carrots - 1 pc.
Salt, dried mint, bay leaf, peppercorns.

Preparation:

Turn on the Baking mode, pour sunflower oil into the multicooker bowl, pour in the grated carrots, lightly fry, then add finely chopped onion and pepper and continue sautéing. Add diced potatoes, chicken ham and washed lentils. Add water to the 3L mark, add salt, and add dried mint. Close the lid and turn on the Soup mode for 50 minutes. After the time has passed, add bay leaf, peppercorns and leave for 5 minutes in Heating mode.

This very aromatic soup will suit true connoisseurs of Spanish cuisine.

Ingredients:

Lentils -200 g
Bacon - 350 g
Churissu sausage - 400 g
Carrots - 1 pc.
Onion - 1 piece
Garlic - 5 cloves
Hot pepper - 1 piece
Ground black pepper, paprika

Preparation:

We rinse the lentils under running water, add water and set to cook; as soon as the water boils, reduce the gas and cook over medium heat for 30 minutes, periodically removing the foam. While the lentils are cooking, cut the bacon into small slices and fry in a dry frying pan. Finely chop the onion. As soon as the bacon has fried a little and the fat has begun to render out, add the onion and fry over low heat. Chop the carrots and add them to the bacon and onions, add 2 tablespoons of vegetable oil. When the vegetables are fried, add finely chopped garlic. Cut sausage and hot pepper into rings, sprinkle with black pepper and paprika. Place the roast in the pan and cook for another 5-10 minutes. Bon appetit!

Mercimek korbasi - traditional Turkish soup

This exquisite cream soup will pleasantly surprise you with its airiness and piquancy.

Ingredients:

Red lentils - 500 g
Water - 2 l
Medium onion - 1 piece
Medium carrots - 1 pc.
Medium potatoes - 1 piece
Tomato paste - 1 tbsp. l
Vegetable oil - 4 tbsp. l
Butter - 70 g
Dried mint - 1 tsp
Paprika - 1 tsp
Salt - to taste
Lemon - 1 piece

Preparation:

Finely chop the onion, carrots, potatoes and garlic. Fry the vegetables in vegetable oil, add tomato paste, add the washed lentils and add water, cook for 25 minutes. Puree the finished soup with a blender and add salt. For dressing, melt butter, add paprika and mint. Pour into plates, pour over the dressing, squeeze out one slice of lemon and add a few fresh mint petals.

This soup is full of vitamins and other beneficial microelements.

Ingredients:

Cauliflower - 300 g
Potatoes - 300 g
Carrots - 80 g
Parsley, onions, leeks, basil - 40 g each
Lentils - 80 g
Fat - 40 g
Dried herbs - to taste
Salt - to taste
Water - 1 l

Preparation:

Pour the sorted and well-washed lentils with cool water and cook over low heat until tender. Then chop the onion and sauté in fat with chopped roots. Cut the potatoes into cubes or slices, divide the cauliflower into separate pieces. At the same time add roots, potatoes, cauliflower to the boiling broth and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the boiled lentils along with the broth. Season with fresh herbs and basil.

Lentil soup is ideal for winter and off-season. It not only satisfies hunger well, but also warms you up. In addition, the dish contains many useful microelements, folic acid, fiber, and vitamins. They will tell you how to prepare lentil soup and recipes. The options below will help you make it simply and tasty.

The classic recipe for lentil soup came to us from Turkey. That is why it contains so many spices (a pinch of ground red and black pepper, turmeric, cumin). And also: 1 cup of red lentils, 6 cups of meat or vegetable broth, 1 carrot and onion, 20 g of butter.

The legumes are pre-soaked overnight.
Vegetables can be overcooked in any type of oil.
Drain the liquid in which the lentils were cooked. Place the fruits in a frying pan with the sautéed onions and carrots. Salt and sprinkle with a mixture of spices.
Cook the ingredients over low heat until the lentils are soft.
Using a blender, puree the soup directly in a saucepan or saucepan. After this, dilute with broth.
At the end, add a slice of butter, stirring it thoroughly.

Top the warming lentil puree soup with a light sprinkle of ground paprika.

Chicken recipe

Lentils in the soup go well with chicken. Such a treat will turn out to be dietary if you do not sauté the vegetables, but add them fresh. Products you will need: 400 g of chicken thighs, half a glass of legumes, 4 medium-sized potatoes, one carrot and onion, 3 garlic cloves, a couple of bay leaves, a pinch of turmeric, half a lemon, oil, salt. To make Lentil Chicken Soup, follow these steps.

Wash the lentils and cook after boiling for about 30 minutes.
Place the thighs in hot salted water and cook the broth.
Lightly saute small cubes of vegetables along with garlic in oil.
Miniature potato cubes are added to the finished broth, after which the components are boiled together for another 12-15 minutes.
The chicken removed from the soup is separated from the bones and returned to the pot.
Boiled lentils and frying are poured into the broth.
As soon as the liquid boils, turmeric, salt, and bay leaves are added to it. In 5-7 minutes the dish will be ready.

The treat is served hot with lemon slices.

With meat and potatoes

This recipe was popular in Rus'. This soup perfectly satisfied hunger and was prepared for workers working in the fields. Today it is able to satiate the modern man. In addition to lentils (130 g) and pork pulp (480 g), you will need: 1 each of tomatoes, onions and carrots, 4-5 garlic cloves, several small potatoes, salt, pepper, fat.

Cook the meat over medium heat for an hour.
Wash the vegetables, peel and cut into small cubes.
Soak lentils in cool water.
Fry onions and carrots in any type of fat, then add garlic and tomato to them. It is better to first remove the skin from the tomato. Together, the ingredients are simmered over low heat for 6-8 minutes.
The meat is crumbled into medium-sized cubes and placed back into the pan. All ingredients are added here.
Simmer the dish covered until the potatoes are ready.

Serve lentil and potato soup for lunch, garnished with a fresh sprig of parsley.

Vegetarian lentil soup

Vegetarians can treat themselves to light lentil soup. The hardest part of the recipe is preparing the green legumes. They will need to be washed well in advance and removed from the husks. Ingredients: 250 g green lentils, 1 pc. celery, onion, carrots and garlic cloves, a pinch of turmeric and black pepper, salt, lemon.

Vegetables are washed, peeled and cut into miniature cubes. Garlic can be chopped into slices or passed through a garlic press.
Right at the bottom of the pan, the vegetables are thoroughly sautéed in fat.
Lentils are doused with boiling water, mixed with pepper and turmeric, and then added to the fry.
All that remains is to add water to the ingredients and cook the vegetarian green lentil soup for 25 minutes, covering with a lid.

Each serving of the dish is sprinkled with lemon juice before serving.

Green Soup Recipe

Green lentil soup is suitable even for a late dinner. This is a dietary dish that does not create heaviness in the stomach. It contains: 230 g of green lentils, 1 piece each of zucchini, onion, celery, 2 potatoes, salt, spices, ghee.

Lentils cook for about 35 minutes over medium heat. After the water boils, you must remove the foam from its surface. You cannot salt the legumes at this stage.
The onion is sautéed in melted butter until golden brown.
Add chopped celery and zucchini to the already softened vegetable in a frying pan. After which the products are cooked for another 10 minutes.
When the lentils become soft, you can add all the other ingredients to them - frying, diced potatoes, salt, selected spices.
Cook the dish until the potatoes are soft.

Serve green soup with finely chopped herbs.

Red Lentil Soup

Red lentil soup with tomato paste is especially delicious. To prepare it you use: 190 g of red legumes, 2 potato tubers, 60 g of tomato paste without additives, a medium onion, a pinch of red and black pepper, lemon, salt, oil.

Red lentils are washed thoroughly, changing the water several times, and left in the liquid for 20 minutes.
Fry chopped onions in hot oil in a frying pan.
Tomato sauce is added to the softened vegetable, and the products are stewed together for a couple of minutes.
Fry and lentils are added to the boiling liquid.
After 25 minutes, coarsely grated potatoes, salt, and spices are poured into the container.
The soup is simmered until the potatoes are cooked.
While still hot, the blender turns the dish into puree.

When serving, each serving of soup is decorated with a lemon slice. If desired, you can garnish with finely chopped parsley.

Traditional Turkish lentil soup

The original Turkish red soup contains ingredients that are unusual at first glance. For example, fresh mint (a couple of sprigs) and cumin (0.5 tsp). In addition to these products, you will need: 1 pc. carrots and onions, a little more than a liter of vegetable broth, 1 tbsp. red lentils, 1 tbsp. flour, a pinch of ground paprika, dried thyme and salt, 2 tbsp. tomato paste.

Chopped onions and carrots are sautéed in fat right in the pan. When the vegetables become soft, add tomato mass, spices, flour and finely chopped mint. The products simmer for a couple more minutes.
Pour well-washed lentils into the container with the rest of the ingredients and add water.
As soon as the soup boils, you can add salt.
Next, the dish is cooked until the lentils are completely cooked and it thickens.

Before serving, the dish in question is pureed. A little ground paprika is poured into each separate plate and lemon juice is squeezed out, and the soup is poured on top.

Cooking with smoked meats

To prepare lentil soup with meat, it is best to use smoked pork ribs. And, besides them: 5-6 potatoes, 2 tbsp. red lentils, onions and carrots for frying, oil, salt, pepper mixture.

The meat component is divided into ribs, filled with water and cooked for 1.5 hours.
When the flesh begins to easily fall away from the bone, it is separated from the ribs, chopped and returned to the pan.
The potatoes are chopped into cubes and added to the broth.
Onions and carrots are lightly sautéed in melted fat.
The lentils are thoroughly washed with cold water, soaked in liquid for 10-15 minutes, after which they are also added to the soup.
All that remains is to pour the onion-carrot mixture, salt, pepper into the pan and cook until the legumes and potatoes are soft.

Before serving for lunch, the soup should sit covered for at least 20 minutes.

In a slow cooker

A multicooker will make the housewife's task easier when preparing lentil soup. It is best to use red legumes (1 tbsp), as well as: 800 g pork ribs, 3 potatoes, a carrot and an onion, 2.5 l. purified water, salt, mixture of spices for soup.

Broth is cooked from the ribs, separated one at a time, in salted water. To do this, select the “Stew” or “Soup” mode for 90 minutes.
After an hour, you can add all the finely chopped vegetables. The soup under discussion should include raw onions and carrots, not fried ones.
All that remains is to add seasonings to the dish. Provencal herbs, curry, and paprika go well with the soup under discussion.
5-7 minutes after the vegetables, pre-washed lentils are placed in the multicooker bowl.

The finished dish is seasoned to taste.

Creamy yellow lentil soup - step by step recipe

Lentil soup made from yellow legumes is not only tasty, but also very appetizing to look at. In addition to 200 g of lentils, the following are used for its preparation: carrots, onions, 3 potatoes, 2 tomatoes, 4 garlic cloves, a couple of bay leaves, salt, oil.

The lentils are washed, filled with water and boiled. Immediately after the first bubbles appear, chopped garlic cloves and bay leaves are added to the pan. Cook the food for about half an hour with constant stirring.
Onions and carrots are fried in oil. Tomatoes grated on a coarse grater along with the skin are added to the mixture. Together the ingredients are simmered for 12-14 minutes.
Place tomato dressing and diced potatoes into the broth.
The dish is salted and cooked for about half an hour.
All that remains is to turn it into puree using a blender (you must first remove the bay leaf and throw it away).

The soup goes well with garlic croutons.