Lentil Soup: Recipes. Lentil soup: recipes with photos

During fasting, I want to diversify the daily menu, especially for first courses. You will not surprise relatives with ordinary stews with wheat, millet or buckwheat. So which recipe should you choose? If you want to cook simple and at the same time useful first dish, cook soup with lentils and potatoes. This is the first dish we cook without meat.

It is worth noting that if you use green lentils, then it is better to soak them in water in advance, red lentils can be boiled after we rinse them with water, red lentils boil faster, become soft and have light nutty taste. Red lentils are the best choice for making soup, as they are rich in protein and a source of iron. Besides, ready meal looks quite unusual, as it has a rich orange tint.

Lean lentil soup goes well with children's menu, if necessary, you can make it a little thicker so that it acquires a creamy consistency. Before serving, do not forget to put a little chopped greens in each serving, this will make the dish even tastier.

Taste Info Hot soups / Vegetable soup

Ingredients for 4 servings:

red lentils - 130 g;
potatoes - 3 pcs.;
onion- 1 PC.;
carrots - 1 pc.;
celery root - 80 g;
garlic - 1 clove;
tomatoes - 1 pc.;
water - 1.5 l;
ground paprika with turmeric - 0.5 tsp each;
Bay leaf- 1 PC.;
greens with iodized salt - to taste.

How to cook Lentil and Potato Soup

It should be borne in mind that red lentils are quite small legumes. It cooks very quickly, as it boils well. To prepare lentil soup, you need very little time. You will spend only 30-40 minutes on cooking. Rinse the lentils first cold water.

Peel the potatoes, then cut into medium cubes.

Pour water into the pan, you can also use chicken broth, Put the potatoes. Add bay leaf. At this stage, you do not need to add salt and spices yet.

Measure out required amount cereals, add to potatoes. Boil the soup over medium heat. In this case, it is necessary to remove the foam that forms on top of the soup.

Then blunt to prepare the vegetables. Finely chop the onion and a piece of celery root.

Sauté the onions and celery in vegetable or butter, then add the grated carrots to them along with the chopped tomato. For piquancy, you can put a grated clove of garlic. Simmer the vegetables in a pan for about 10 minutes, during which time they will soften.

Transfer the sautéed vegetables to the soup pot.

Now add salt, a pinch of turmeric and paprika. The dish acquires a rich color and rich taste. The lentils are very soft, making the soup thicker.

Note: To thin the dish, add a little boiling water or vegetable broth.

Tip: if desired, the finished dish can be chopped with an immersion blender until smooth and served as a puree soup.

Spill vegetable soup with lentils without meat on plates and sprinkle with chopped herbs. Serve with crispy fragrant bread.

You can also add some white crackers to each serving. The dish turned out to be hearty, but at the same time dietary.

We have prepared before.

Calories: Not specified
Cooking time: 40 min

Lentils are very useful and nutritional product. It is rich in vitamins and microelements. Lentils contain a large amount of folic acid and vegetable protein. The presence of highly soluble fiber, which helps the digestion process, makes it possible to talk about lentils as dietary product. This type of legume is especially useful for patients. diabetes, because lentils affect the normalization of blood sugar levels.

Lentils must be present in our diet. I bring to your attention a recipe for soup with lentils and potatoes. It is quite satisfying and nutritious, despite the fact that it is cooked without meat. Celery and parsley, which have a beneficial effect on the human body, give a unique aroma and great taste to lean lentil soup. These vegetables are not in vain called the "pantry of health." Their use will help strengthen the immune system and prevent spring beriberi.

And if your family observes fasts, then such a soup simply needs to be included in.

Ingredients(for 3 liters):
- lentils - 300 g;
- potatoes - 3-4 pieces;
- carrots - 1-2 pieces;
- parsley root - 1 pc.;
- celery - half a small root;
- onions - 1-2 pcs.;
- garlic - 2-3 cloves;
- chili pepper - 1 pc.;
- tomato sauce - 2 tbsp. l.;
- dry parsley and dill - 1 tbsp. l.;
- bay leaf - 2 pcs.;
- salt, pepper to taste;
- sunflower oil - 0.5 tbsp.

Recipe with photo step by step:

1. Prepare all ingredients.

2. Peel potatoes, cut into small cubes, put in a 3-liter saucepan with lentils, pour water and put on fire. Add salt to taste. Cook for 25-30 minutes.

3. While potatoes with lentils are cooking, peel and grate on coarse grater carrots, celery and parsley. Cut the chili pepper.

4. Cut the onion into cubes and fry in sunflower oil.

5. Add grated roots and chili to the onion. Simmer everything for 10-15 minutes.

6. Put 2 tablespoons in a frying pan with vegetables tomato sauce and simmer another 5 minutes.

7. Put the roast in a saucepan with lean soup from lentils. Send bay leaf, dry herbs and crushed garlic there. Boil for 10 minutes and our delicious, healthy food ready.

Bon appetit everyone!
Recipe author: Lilia Purgina

Recall that last time we mastered

Such a legume as lentils is not very popular in Russia, but recently interest in this product has only been growing. Many housewives discover the extraordinary taste of the fruits of an annual plant. Many are prepared from them. diet meals at the expense high content protein, but soup can be considered the most popular.

How to make lentil soup

The recipe for the first dish based on the seeds of the legume family is very simple to prepare. You can cook the dish from different types lentils - red, black, brown or green (in peeled form - yellow). There are also several options for cooking soup: it is made either on vegetable broth or on meat (from chicken, pork, smoked meats, beef meatballs). The result is a delicious stew that can be enjoyed by both an adult and a child. Learn how to make lentil soup.

How much to cook

To make the desired dish tasty and not boiled, you need to know how long the lentils are cooked in the soup. The standard ratio of grains of an annual plant and water is one glass of seeds to three glasses of liquid. Before using the lentils, be sure to bring the vegetable or meat broth. Only after that you can pour the legumes (with or without soaking) into the future soup. Let the liquid boil for the first 2-3 minutes, and then reduce the heat and cook until full cooking. Lentils are cooked according to the following time intervals:

green and brown - 40-45 minutes;
red and yellow (peeled green) - 25-30 minutes.

Lentil soup - recipe with photo

There are a lot of options for how to cook lentil soup. You can use any products, but it is better to follow the advice of experienced chefs. The recipes for the first one with legumes are simple, and it will not be difficult to cook a quickly tasty dish. The broth can be made from any meat: chicken, beef, bacon, or you can prepare a vegetable base. Consider a few interesting options lentil soup recipes. For example, how to cook classic dish? Easily!

Ingredients:

water - 3 glasses;
green lentils - 200 g;
garlic - 1 plate;
seasonings, herbs, vinegar - to taste.

Cooking method:

Wash the beans, place in a saucepan, add liquids.
Wait for the boil, cook until the beans are soft (30-40 minutes).
Finely chop the garlic and add to the lentil stew.
Boil for a couple of minutes and remove from the burner, acidify with vinegar, salt and pepper to taste.

From red lentils

For those who are just learning the basics culinary arts and encounters these bean seeds for the first time, you can try making a simple soup with red lentils and a minimum set of additional provisions. The dish will turn out light and tasty, and you won’t have to make much effort. In this case, in the arsenal of the hostess there will be a satisfying and fast food to feed guests and family.

Ingredients:

red lentils - 0.5 kg;
onion - 1 pc.;
potatoes - 2 pcs.;
carrot - 2 pcs.;
distilled liquid - 2.5 l;
vegetable oil - 1 tbsp. l.;
spices, salt - optional.

Cooking method:

Without soaking the beans, wash them, fill with water and put on fire.
Peel and cut all vegetables small cubes.
As soon as the water boils, throw carrots into the pan, and after another 5 minutes - potatoes.
Fry the onion with oil, salt / pepper.
Transfer the onion to the pan, cook for half an hour, serve.

Turkish

The representative of the legume culture has become widespread not only in its homeland, in India, but throughout the world. Therefore, soup with red lentils is found in many recipes. national dishes. Consider interesting way cooking - "Turkish spicy". You don't need a lot of food for cooking. The end result is delicious Turkish soup from lentils, no worse than in the photo of culinary magazines.

Ingredients:

red lentils - 300 g;
onion - 2 heads;
potatoes - 3 fruits;
carrots - 1-2 pieces;
flour - 2 tablespoons;
tomato paste - 2 tbsp. l.;
water - 1.5 l;
salt, dried mint, pepper - to taste.

Cooking method:

Cut the potatoes into cubes, chop the onion, grate the carrots on a coarse grater.
Rinse lentil fruits well under running water.
Pour water into a saucepan, add vegetables, bring to a boil, pour beans into it.
Boil for one hour.
After that, cool the future soup and beat everything thoroughly with a blender.
Put it back on the fire to boil.
Meanwhile, lightly fry vegetable oil flour tomato paste and add to the pot.
Let the lentil soup simmer for 5-6 minutes, and at the very end, salt and sprinkle with dried mint.

Soup puree

Incredibly tasty thick and tender lentil soup puree with bacon, which is perfect as a dinner winter evening. The combination of legumes, vegetables and meat will make the dish so that all loved ones will ask for more. Cream soup is a great alternative to main courses, since the beans, although they do not contain a large number fats, but, nevertheless, saturate the body no worse than meat.

Ingredients:

water - 250 ml;
milk (cream) - 250 ml;
lentil grains - 100 g;
bacon - 150 g;
carrot - 1 pc.;
onion - 1 head;
bouillon cube - 1 pc.;
herbs, salt, pepper - to taste.

Cooking method:

Cut the bacon, if necessary, fry it in a pan for 3-4 minutes.
Finely chop the onion and carrot.
Send lentils, onions, carrots, bacon to the pan.
Mix everything well.
Dilute the bouillon cube in clean water, pour into a saucepan.
Bring to a boil and cook over low heat for 15-20 minutes, covered, stirring occasionally.
Cool the stew, strain (leave the broth), and then use a blender to puree the ingredients.
Mix the resulting mass with broth, milk, boil for 5-6 minutes.
Serve the puree soup at the table.

With Chiken

Everyone knows the fact that poultry makes a delicious, rich broth. Therefore, many people use popular recipe- soup with lentils and chicken. In addition, such a dish diversifies the menu of those people who carefully monitor their figure and follow diets. The taste of the stew will be similar to pea, only it will cook much faster.

Ingredients:

chicken - 1 whole piece or 1.5 kg (if desired, fillets can be used);
red lentil beans - 200 g;
potatoes - 0.5 kg;
mushrooms - 50 g;
beans - 60 g;
carrots and onions - 150 g each;
vegetable oil - 1 tbsp. l.;
salt / pepper - optional.

Cooking method:

Wash the chicken, cut, put the pieces in a saucepan, boil until the broth is ready (about an hour).
Finely chop the onion and mushrooms.
Grate carrots on a medium grater.
Fry carrots and onions in vegetable oil.
Wash the potatoes, peel, cut into cubes, add to the broth.
As the water boils, pour into the pan, well-washed bean seeds, beans, then pepper, salt.
Cook for five minutes, and then put the onions and carrots in the pan.
Cook for another 10 minutes over low heat.

In a slow cooker

One of the most simple ways cooking lentil soup - in a slow cooker. This method is good because you do not need to stand at the stove and control the cooking process. The device will do everything by itself, you just need to fill it with pre-prepared products (washed, peeled, chopped), stir occasionally. Lentil soup in a slow cooker will turn out to be no less tasty and tender than if it is cooked on the stove.

Ingredients:

lentils (red) - 300 g;
water - 900 ml;
carrots and onions - 1 pc.;
garlic - 2 cloves;
adjika - 5 tbsp. l.;
salt / pepper - to taste.

Cooking method:

Sort the bean grains, remove debris, rinse under running water several times using a sieve.
Peel the onion from the husk, cut into small cubes.
Cut the carrots into small strips (or chop with a grater).
Chop the peeled garlic with a knife.
Put carrots, onions into the multicooker bowl, fry for 20 minutes in the "baking" mode.
After 10 minutes of cooking, open the lid of the multicooker without turning it off, add the garlic.
After the time has elapsed, add lentils, adjika, salt, pepper to the container, and then fill it with water.
Let the lentil soup cook for 50 minutes in the “porridge” mode.

With smoked meats

A hearty and fragrant soup will turn out if you cook it with smoked meats. Perfect for this chicken or beef of your choice. Lentil soup with smoked meats is suitable for the cold season - very satisfying, tasty, warming, winter, filling the whole house with aroma. It is not a shame to decorate with such a dish festive table to feed your loved ones and guests. Consider a recipe for 6 servings.

Ingredients:

smoked meats - 0.5 kg;
potatoes - 4 pcs.;
garlic - 1 clove;
red lentil grains - 350 g;
carrots and onions - 1 pc.;
vegetable oil - 3 tbsp. l.;
water - 3 l.

Cooking method:

Heat vegetable oil in a saucepan, fry finely chopped onions and carrots in advance.
Pour in water, bring to a boil.
Peel the potatoes, cut into cubes and add to the pot.
Do the same with garlic.
Smoked meats (for example, ribs), cut into portions.
Rinse the lentils, add to the boiling broth, and after 5 minutes send the smoked meats there.
Boil for ten minutes, salt, pepper, add herbs.

With meat

In order to get an unsurpassed lentil and meat stew, but at the same time be dietary, it is better to use lean turkey meat. This low-calorie product goes well with taste with bean grains, so housewives often choose this recipe. Moreover, preparing lentil soup with turkey meat is quite simple. Seasonings such as thyme, black pepper and marjoram will help give a bright taste and aroma.

Ingredients:

turkey - 0.5 kg;
lentil beans (green) - 70 g;
tomatoes (canned) - 300 g;
celery - 2 stalks;
onions - 1 head;
thyme, marjoram - 0.5 tsp each;
salt / pepper - to taste.

Cooking method:

Put the pan on the fire, add a little vegetable oil, fry the turkey on it for about 7-8 minutes, stirring constantly.
Rinse the celery, cut across into thin slices.
Onion cut into half rings.
Mix meat with vegetables in a saucepan.
Pour the meat with two liters of water, add the lentils.
Salt, pepper the future soup, season with spices.
Bring to a boil, turn off the gas and simmer over low heat for 15-20 minutes.
In the middle of cooking, grind canned tomatoes, add to the stew, stirring.
Bring to a boil and turn off the burner with lentil soup.

Vegetarian

Those who refused to eat meat in any form, fit recipe healthy bean soup exclusively from vegetables. Vegetarian lentil soup is very nutritious, and in terms of calories it can replace any main dish of poultry, animals or fish. Cooking such food is very simple, so even a novice cook can handle the recipe, and if you decorate with a mint leaf at the end of cooking, you get a lentil dish like in the photo of culinary magazines.

Ingredients:

red lentils - 100 g;
tomato, bell pepper, carrot, onion - 1 pc.;
cauliflower (frozen) - 300 g;
corn oil-1 tbsp. l.;
clean water - 1.5 l;
salt, spices, bay leaf - to taste.

Cooking method:

Cut the pepper, tomato into cubes, chop the carrots on a grater.
Defrost cauliflower, cut into pieces.
In a saucepan with oil, lightly fry the carrots and peppers.
Then add lentils, water. Put to cook on a low fire.
After 15 minutes, add cabbage, tomato.
Season with spices, bay leaf, salt, bring to a boil and turn off.

Recipe from Yulia Vysotskaya

Often experienced chefs share their secrets with ordinary housewives. The main ingredient will be the fruits of the legume family, and the strongest flavor accents (Italian seasonings) - cumin and pepper will come to the rescue. With such a dish, you can surprise relatives, friends, fully reveal your culinary skills at home. Soup with lentils from Yulia Vysotskaya is very easy to prepare.

Ingredients:

lentil beans - 250 g;
leek - 1 pc.;
hot peppers- 1 PC.;
thyme - 2-3 sprigs;
cumin - 0.5 tbsp. l.;
carrots - 1 pc.;
garlic - 2 cloves;
celery - 1 stalk;
lemon juice - 1 tbsp. l.;
salt / pepper - to taste;
water - 1 l.

Cooking method:

Cut the garlic into thin slices.
Do the same with celery and leeks.
Clean the hot pepper from the insides, cut into cubes.
Grate carrots on a coarse grater.
Simmer the vegetables for a few minutes in a saucepan with a small amount of vegetable oil.
In the process of cooking, add spices, cumin, thyme, mix.
Pour the lentil mass into a saucepan, fill with water, cook until tender for 20-25 minutes, without covering with a lid.

with beef

Another cooking option delicious dish from a representative of the legume family - adding to the composition of beef. This type of meat is very popular and is preferred by many people. For those who do not know how to cook lentil soup with beef, one will come to the rescue interesting recipe from professional chefs. The preparation of this lentil soup is very simple - the main thing is to follow the instructions.

Ingredients:

beef - 0.5 kg;
lentil grain - 300 g;
parsley - a bunch;
carrot - 1 pc.;
onions - 1 pc.;
salt / pepper - optional.

Cooking method:

Soak lentils in water for an hour, rinsing it first.
Cut the meat into small pieces, set to cook for 1.5 hours.
Grate the carrots, chop the onion.
Place the lentils, vegetables, salt and pepper into the boiling broth.
Cook until tender (about 15 minutes).

Delicious lentil soup - cooking secrets

Some tips from experienced chefs:

Salt is best added at the moment when the lentils are already cooked.
Cooked stew can be stored in the refrigerator for no more than three days.
Lentil fruits can not be soaked before cooking.

Check out other recipes too.

Video

Lentil soup can be prepared in many ways. In Turkey, for example, lentil soups are necessarily boiled with the addition of lemon juice to better absorb the iron found in lentils. The Greeks add tomatoes to such dishes to give lentils a special taste. And we just collect the best recipes from the cuisines of the world and cook them not only correctly, but also insanely delicious.

So that lentils do not cause discomfort in the intestines, you can add a pinch of soda to the soup when cooking.

How to cook lentil soup - 12 varieties

Classic lentil soup recipe

Ingredients:

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

Cooking:

Pour vegetable oil into the bottom of the pan and place the pieces of meat. Fry a little, and then add the chopped onion and chopped carrots. Stir and fry meat with vegetables. Then add spices for meat, mix again and pour about 400 ml 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 add to the soup refined taste and special flavor

Ingredients:

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

Cooking:

Pour the lentils into a deep plate and sort through, then rinse with cold water. Cut the tomato and onion into small cubes, rub the carrots on a coarse grater, chop the garlic with a knife. Put the bacon cut into small strips at the bottom of the pan and melt the fat out of it. This fat will serve as the basis for the soup to add flavor and flavor to our dish. Then add olive oil and add onions, fry a little, then add carrots and garlic. As soon as the vegetables are fried, we throw in a tomato, we also immerse the washed lentils here, pour it all chicken broth, add some water, spices and salt. Leave the soup on medium heat for 30 minutes to soften the lentils. Then we take a blender and grind the lentils in the soup at low speed. Delicious served with cream and fresh herbs.

Combination of mushrooms and legumes? It's very interesting and original.

Ingredients:

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

Cooking:

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

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

Ingredients:

Green lentils - 500 g
Carrots - 2-3 pieces
Onion - 1pc
Bulgarian pepper - 2-3 pieces
Tomatoes - 2-3 pieces
Celery root - fresh or dried a small amount
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.

Cooking:

Soak lentils in cold water for 2 hours, so that it swells, then drain the water. Very finely chop the carrot (carrot pieces should be smaller than swollen lentils). Then finely chop the onion, garlic, pepper and celery root. Remove the skin from the tomato and chop finely. In a saucepan, heat the oil and fry the onion, celery root, carrots over medium heat for 5 minutes. Then add the tomato, garlic, pour a glass hot water, mix and simmer covered for another 2 minutes over medium heat. We send lentils to the pan, mix with vegetables and simmer for another 2 minutes under the lid. Then add sharena sol seasoning (if there is no such seasoning, you can put salt, savory, fenugreek, paprika, ground coriander), mix and pour water. Cook covered over medium heat for another 10-15 minutes. Everything, 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
Bulb - 1 pc.
Carrot - 1pc
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

Cooking:

We wash the lentils under running water, put the pan on the fire, pour the lentils, pour water and boil for 10 minutes. In the meantime, chop the onion, grate the carrot on a coarse grater. Pour 50 ml into a heated pan olive oil, add the onion, chopped garlic and fry for 2 minutes, then lay the carrots and fry for another 3-5 minutes. We send our roast to a pan with lentils, lay the 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, with a proudly raised head, serve it on the table.

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

Ingredients:

Bacon in / to - 250 g
Broth - 2 l
Lentils - 300 g
Onion - 200 g
Tomato - 100 ml
Carrot - 200 g
Chili pepper - 1-2 pieces
Bay leaf - 1-2 pieces

Cooking:

Pour the washed lentils into the pan and pour it with the pre-prepared chicken broth. Bring to a boil and cook over low heat for 20 minutes. Peel the carrots, cut into cubes and pour over the lentils. In the meantime, chop the bacon and fry over medium heat, after 5 minutes we send the onion cut into medium cubes and the garlic crushed with the larger surface of the 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. We send the finished frying to the soup, straighten it with salt and cook for another 5 minutes. Serve with fresh cilantro and bread.

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

Ingredients:

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

Cooking:

Peel vegetables, cut potatoes, carrots and peppers large pieces. Pour the chicken with cold water, bring to a boil and cook, not forgetting to remove the foam. In the boiling broth we also send a whole onion, carrots, green stalks and Bell pepper. We cook our broth for another 40-60 minutes. After we take out the stalks of greens and the onion from the broth, add potatoes and lentils. As soon as the potatoes are cooked, add salt, pepper, curry seasoning to taste. Now you can add greens and serve.

Taste smoked sausage combined with lentils, this is something amazing and incredible.

Ingredients:

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

Cooking:

Fry the onion in a pan in vegetable oil until translucent or golden brown. We cut the sausage into the same cubes as the onion. In the process of frying the onion, add sausage to it. When the onion and sausage become rosy, add the tomato paste and stir constantly so that it does not burn. As soon as the moisture is gone from the tomato, pour a little water into the fry, mix with the tomato and simmer for 7 minutes. Add water to the pan and add the lentils, let it boil for 20-30 minutes. Finely chop the mint leaves. After 30 minutes, remove the soup from the heat, squeeze the lemon into it, salt, pepper. Mint falls in portions.

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

Ingredients:

Sunflower oil - 1 tbsp. l
Chicken leg - 1 piece
Potato - 3 pcs
Bulb - 1/2 piece
Pepper - 1 pc.
Red lentils - 5/4 multi-cups
Carrot - 1 piece
Salt, dried mint, bay leaf, peppercorns.

Cooking:

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

Very fragrant soup Suitable for true connoisseurs of Spanish cuisine.

Ingredients:

Lentils -200 g
Bacon - 350 g
Sausage churisu - 400 g
Carrot - 1 piece
Onion - 1 pc.
Garlic - 5 cloves
Hot pepper - 1 pc.
Black ground pepper, paprika

Cooking:

We wash the lentils under running water, fill with water and set to boil, 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 pieces and fry in a dry frying pan. Finely chop the onion. As soon as the bacon is fried a little and the fat begins to melt, pour the onion and fry over low heat. Cut the carrots and pour it to the bacon with 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. We send the roast to the pan and boil for another 5-10 minutes. Bon appetit!

Merjimek korbasi - traditional Turkish soup

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

Ingredients:

Red lentils - 500 g
Water - 2 l
Medium bulb - 1 pc.
Medium carrot - 1 pc.
Medium potatoes - 1 pc.
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 pc.

Cooking:

Finely chop the onion, carrot, potato and garlic. Fry vegetables in vegetable oil, add tomato paste, add washed lentils and pour water, cook for 25 minutes. We break through ready soup blender and salt. For refueling we drown butter add paprika and mint. Pour into bowls, pour dressing over, squeeze one slice of lemon and put a few petals of fresh mint.

This soup is full of vitamins and other beneficial trace elements.

Ingredients:

Cauliflower - 300 g
Potato - 300 g
Carrot - 80 g
Parsley, onion, leek, basil - 40 g each
Lentils - 80 g
Fat - 40 g
Dried herbs - to taste
Salt - to taste
Water - 1 l

Cooking:

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. Potato cut into cubes or wedges cauliflower divide into separate boxes. In the boiling broth, simultaneously lay the roots, potatoes, cauliflower and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the boiled lentils along with the broth. Topped with fresh herbs and basil.