How to make red lentil puree soup. A great vitamin dish: lentil puree soup
Step 1: prepare the lentils.
It's easy to make a delicious lean lentil soup by knowing a few secrets for processing these incredibly healthy pulses. First of all, we turn on the stove to a strong level, put a kettle on it with 1 liter pure distilled water and bring the liquid to a boil. We sort out the lentils, remove the spoiled grains, pour them into a colander with a fine mesh and rinse them under fresh water from dust. Then we transfer it to a deep saucepan and pour 1 liter boiling water. Soak pulses for 1 hour, and during this time we prepare all the other ingredients that are used in the preparation of the first hot lean dish.Step 2: prepare the vegetables.
Onion, peel carrots and potatoes with a sharp knife, cutting them off with a thin layer. We wash vegetables under cold running water from any kind of contamination and dry them with paper kitchen towels from excess moisture. After that, we put the vegetables on a cutting board one by one and chop them. Potatoes in cubes or sticks with a diameter up to 2 centimeters, chop the onion into cubes with a diameter up to 1 centimeter, and rub the carrots on a coarse grater. Put the potatoes in a deep bowl and fill with ordinary running water so that it completely covers the pieces of tubers so that the vegetable does not darken before the soup starts. Put the rest of the chopped ingredients on separate plates. We also put all the necessary spices, salt, vegetable oil on the kitchen table and put the garlic cloves peeled from the peel in a separate bowl. Step 3: cook lentils and potatoes.
After 1 hour put the pan with soaked lentils on the stove, turned on at the middle level. We introduce chopped potatoes into the container, after draining the water from it. Cook the ingredients for 15 minutes, periodically removing the foam from the broth with a slotted spoon. The time is counted after the liquid boils. Step 4: preparing the dressing.
While the main components of the soup are boiling, we are preparing the dressing. We turn on the stove to the middle level and put a frying pan with 2 tablespoons of vegetable oil on it. Throw chopped onion into the heated fat and fry it, stirring with a kitchen spatula, until transparent and light golden crust for 2-3 minutes. Then add carrots to the onion and fry the vegetables together 3 more minutes until the carrots take on a golden hue and soften. Then remove the pan from the stove and place it on the cutting board. Step 5: We bring the soup to full readiness.
In 10 minutes the lentils will begin to boil and the potatoes will be half cooked. Yet In 5 minutes the mass in the pan will begin to resemble mashed potatoes with pieces of potatoes. It was at this time that we add the dressing to the pan, all the spices indicated in the recipe, salt to taste and squeeze the cloves of garlic through the garlic press. Cook the soup again 8 - 10 minutes until complete readiness. Then turn off the stove, grind all the ingredients of the dish using a hand blender to a puree state, cover the pan with a lid and let the first hot dish brew 5 - 7 minutes... Then, helping ourselves with a ladle, pour the soup into deep bowls and serve for dinner. Step 6: Serve the lean lentil puree soup.
Lean lentil puree soup served hot to dining table... If desired, this great first course can be complemented with fresh chopped dill, parsley, spinach or green onions. Since this dish is lean, it can be seasoned with lean apple mayonnaise and savored with lean bakery products which are cooked without yeast, eggs and butter. The soup tastes soft, tender and very aromatic. Cook and enjoy! Bon Appetit! - - In order for the soup to be more saturated, if desired, you can add 1 tablespoon of wheat flour to the dressing.
- - Sometimes a grated apple or sorrel is added to this type of soup.
- - The spice set in this recipe can be supplemented with any other seasonings that are suitable for cooking legumes or soups.
- - If you wish, you can not cook the dressing, but cook all the vegetables together until fully cooked for 20 - 25 minutes. After that, season the soup with spices, salt, vegetable oil, grind to a puree consistency and enjoy a delicious lean hot dish!
Lentil puree soup has long been appreciated by adherents healthy eating... 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 follow a diet.
Unfortunately, lentils are not a very frequent guest in Russian kitchens, but in vain, because they are useful product which is rich in vegetable protein.
Cook delicious puree soup can be made from any variety of lentils. Most often, red lentils are used for this, as they cook quickly and are ideal for puree soup. The product is thoroughly washed and only after that they begin to prepare the lentil puree soup. The cooking time of the product depends on the type of lentil. The yellow and red ones are boiled for about 20 minutes. But if we are talking about a mashed soup with lentils at home, it is advisable to increase the time by another 10 minutes. Other varieties of legumes should be pre-soaked for several hours in clean water. This will significantly shorten the cooking time and produce a delicate texture. Lentil cream soup is boiled with a lot of herbs and spices. If a more sophisticated and milder version is preferred, the dish is prepared with cream, adding a minimum of spices. The soup will be more satisfying and the texture is softer if you add potatoes to the soup. Grind the ingredients with a hand blender or a regular potato pusher. Vegetables are added to the soup at your discretion, depending on your taste preferences.
Ingredients
Servings: - +
- vegetable oil20 ml
- red lentils240 g
- table salt 3 g
- carrot 1 PC
- tomatoes 2 pcs
- onion 1 PC
- tomato paste 30 g
- red and black ground peppers taste
- water 800 ml
Calories: 167.14 kcal
Proteins: 8.97 g
Fats: 3.66 g
Carbohydrates: 22.25 g
60 minutes Video Recipe Print
Rinse the lentils under running proton water and leave to let the liquid glass. Peel the onion and finely chop. Wash the carrots, cut off the peel and chop into cubes.
Wash the tomatoes, make a cruciform cut on each with a sharp knife. Place in a bowl and pour boiling water over. Leave for 2 minutes and then transfer to ice water. Remove the skin and cut into small cubes.
Pour vegetable oil into a heavy-bottomed saucepan. Put on the stove and heat up. Put chopped onions and carrots, season with peppers and fry, stirring constantly, for 3 minutes.
Add the washed lentils to the fried vegetables and continue to sauté for a couple of 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 heat, purée the ingredients with an immersion blender until smooth and creamy. Return to low heat, wait for boiling and remove from stove.
Serve the soup with croutons and sour cream.
Lentil puree soup - tasty, healthy and nutritious dish with a delicate creamy texture will diversify your diet.
Lentil puree soup - brings nutritious lightness. It saturates the body with the lack of energy, fills with useful elements and gives lightness. The variety of such soups will surprise you as lentils can be combined with completely different ingredients. And you will definitely find a recipe suitable for yourself.
Frequent consumption of soups has a beneficial effect on the entire body as a whole, so try to consume them every day.
Red lentils are filled with the following substances: protein fractions of plant origin; fats (approximately 0.4 g); carbohydrates (no more than 18 g); fiber (consists of digestible and insoluble dietary fiber); the essential amino acid tryptophan; beta carotene; a small part of vitamins from group B, B3 or PP; tocopherol (vitamin E); iron (up to 2.5 g); potassium (as much as 220 g); phosphorus; zinc; calcium (about 16 g); isoflavonoids. Frequent use of lentils helps cleanse the body of toxins, gives the skin youth, and also has a beneficial effect on the functioning of the gastrointestinal tract.
Since there is a huge variety of lentils, you can choose them for your soup based on your taste preferences.
How to Make Lentil Puree Soup - 15 Varieties
Lentil puree soup - classic
Light and nutritious soup.
Ingredients:
- Red lentils - 200 gr.
- Medium potatoes - 1 pc.
- Medium onion - 1 pc.
- Medium carrots - 1 pc.
- Medium tomato - 1 pc.
- Tomato paste - 1 tablespoon
- Garlic cloves - 2 cloves
- Salt, black pepper, paprika to taste
- Vegetable / olive oil
Preparation:
Wash all vegetables, peel and cut into small pieces.
Peel the tomato. Scald first, then pay attention to the peel.
Cut into cubes.
Rinse the lentils with running water.
In a saucepan in vegetable oil fry all the waxes.
Then add the lentils, stir and cook until tender.
Season with salt and pepper, add spices to taste.
At the end of cooking, beat everything with a blender.
If you don't have a blender, you can rub the vegetables with a fine grater.
This type of soup will not take long to prepare.
Ingredients:
- Mussels - 200 gr.
- Lentils - 300 gr.
- Pepper
- Onions - 1 pc.
- Carrots - 1 pc.
- Spices
- Greens
Preparation:
Chop the onion finely together with the carrots, fry in vegetable oil until tender.
Cook the lentils in salted water until tender, then add the onions and carrots.
Cook for about 3 minutes.
Whisk with a blender.
Cook the mussels for about 3 minutes.
Serve garnished with mussels on top.
A wonderful soup with a spicy taste and aroma.
Ingredients:
- Lentils - 1 glass
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Onions - 1 pc.
- Butter
- Dried mint
- Salt pepper
Preparation:
Peel vegetables, dice.
Rinse the lentils, let them drain.
Place the lentils to simmer, then toss the vegetables into the pot.
Season with salt and pepper, season with spices.
Cook until soft.
Whisk with a blender.
Add about 30 g. butter, beat with a blender.
Serve warm and garnish with herbs.
Give your body a lot of benefits.
Ingredients:
- Green peas - 1 can
- Lentils - 1 glass
- Onions - 1 pc.
- Carrots - 1 pc.
- Pepper
- Spices
- Greens
Preparation:
Drain the juice from the green peas, let it drain.
Rinse the lentils.
Put it to boil.
Peel the onion with carrots, chop finely, then fry in vegetable oil.
At the end of cooking, add the peas with vegetables, cook for about 15 minutes over low heat.
Whisk the contents of the pot with a blender.
Serve with croutons.
This soup will saturate you with useful microelements.
Ingredients:
- Lentils - 30 grams
- Carrots - 1 piece
- Onions - 1 piece
- Basil - 10 grams
- Dill - 10 grams
- Parsley - 8 grams
- Sage - 13 grams
- Milk - 30 milliliters
- Black pepper
- Olive oil - 15 milliliters
- Rye bread
- Water - 20 milliliters
- Lemon - 1 piece
Preparation:
Rinse lentils, add to a saucepan, salt.
Peel the carrots and onions, chop finely.
Pass in olive oil.
Add vegetables along with basil, dill, parsley and sage leaves to a saucepan and stir. Pour in some water, cook over low heat.
Make croutons with a frying pan. Pour in olive oil, add sage, fry on 2 sides.
Pour olive oil into a blender container, add basil leaves, dill, parsley and sage. Season with salt and pepper, add lemon juice and a drop of water, beat with a blender.
Pour milk into lentils, beat with a blender until smooth.
Grease the croutons with the resulting mixture and serve the soup with them hot.
Vegetable soups are always healthy.
Ingredients:
- Corn - 1 can
- Lentils - 1 glass
- Onions - 1 pc.
- Carrots - 1 pc.
- Pepper
- Greens
Preparation:
Finely chop the onion, grate the carrots, fry with a sufficient amount of olive oil.
Rinse the lentils, add a little water, cook over low heat.
Drain the juice from the corn, let it drain.
At the end of cooking, add the vegetables and corn to the saucepan and simmer for 10 minutes.
Whisk everything with a blender, salt and pepper to taste.
Serve with croutons.
An excellent recipe diversifies the everyday menu.
Ingredients:
- Shrimp - 300 gr.
- Lentils -1 glass
- Onions - 1 pc.
- Carrots - 1 pc.
- Pepper
- Greens
- Spices
Preparation:
Rinse the lentils.
Boil over low heat, salt, add spices.
Chop the greens finely.
Chop the onion, grate the carrots.
Fry the onions with carrots and herbs in vegetable oil, add to the soup.
Fry the shrimps in butter until tender, season with salt.
Beat the soup with a blender, serve, garnish the top with shrimp.
Satisfies you after a long day at work.
Ingredients:
- Lentils - 1 cup (250 ml)
- Onions - 1 piece
- Carrots - 1 piece
- Potatoes - 1 piece
- Salt - 2 tsp
- Hot paprika - 1 tsp
- Dry mint - 1 tsp
- Zira - 1/2 tsp
- Tomato paste- 70 g
- Water - 1.5 liters
- Lemon to taste
Preparation:
Peel vegetables, chop into small cubes.
Rinse the lentils with running water, let them drain.
Fry carrots and onions in vegetable oil.
Add cumin and mint, pass.
Send potatoes with lentils to boiling water, cook until tender.
Pour in paprika, salt.
Add stir-fried vegetables.
Protomite. Add tomato paste.
Whisk the soup with a blender.
Serve garnished with herbs.
Will give energy to those who go in for sports.
Ingredients:
- Raisins - 200 gr.
- Lentils - 1 glass
- Pepper
- Carrots - 2 pcs.
- Greens
Preparation:
Rinse the raisins and drain.
Rinse the lentils and cook.
Peel and grate the carrots, fry in olive oil until tender.
Add carrots to soup.
Cook until soft.
At the end of cooking, beat everything with a blender, add sugar and salt to taste.
Serve with raisins on top.
Spicy, delicious soup.
Ingredients:
- Lentils - 200 gr.
- Dates - 200 gr.
- Carrots - 2 pcs.
- Pumpkin - 200 gr.
- Sugar
- Greens
Preparation:
Peel and chop vegetables.
Rinse the lentils.
Boil over low heat, add vegetables.
Remove the seeds from the dates. Chop into cubes if desired.
At the end of cooking, beat the soup with a blender, add sugar and salt to taste.
Serve, garnishing the top with dates and herbs.
Fragrant and delicate soup.
Ingredients:
- Lentils - 500 gr.
- Carrots - 2 pcs.
- Onions - 1 pc.
- Bell pepper- 2 pcs.
- Tomatoes - 2-3 pcs.
- Celery root
- Vegetable oil Water.
- Spices
- Greens
Preparation:
Soak lentils in cold water and let sit for a couple of hours.
Finely chop the carrots with onions and peppers.
Scald tomatoes, peel off, chop finely.
Squeeze the garlic through a press.
Fry all vegetables in a saucepan in vegetable oil until soft.
Add the tomatoes and garlic.
Pour in a glass of water, simmer under the lid.
Then add the celery.
Add lentils, salt and pepper, add spices, cook until tender.
At the end of cooking, beat the contents with a blender.
Serve hot.
Will delight you and your loved ones with its taste.
Ingredients:
- Lentils - 200 gr.
- Carrots - 200 gr.
- Sugar
- Onions - 1 pc.
- Vegetable oil
Preparation:
Finely chop the onion, fry in vegetable oil until tender.
Peel and chop the carrots.
Rinse the lentils, cook over low heat, add onions, carrots.
Simmer for about 20 more minutes over low heat until soft.
Whisk with a blender, add sugar or salt to taste.
Serve, garnish with green leaves.
A light and nutritious treat.
Ingredients:
- Potatoes - 1 kg
- Lentils - 1 glass
- Carrots - 2 pcs.
- Onions - 3 pcs.
- Meat on the bone
- Salt, spices and herbs
Preparation:
Cut the meat into cubes, fry in a saucepan in vegetable oil until tender.
Pour in water.
Peel and chop the potatoes, add to the saucepan.
Cook until tender, add lentils.
Season with salt and pepper, add spices.
Finely chop the onion.
Grate the carrots.
Fry the onions and carrots in vegetable oil until the vegetables are tender.
Pour into soup.
Add spices.
Serve garnished with herbs.
Depending on your desire - you want a liquid or puree soup, you can adjust the amount of water or broth yourself.
A very nutritious soup.
Ingredients:
- Squids - 300 gr.
- Lentils - 200 gr.
- Carrots - 2 pcs.
- Garlic - 2 cloves
- Onions - 1 pc.
- Pepper
- Greens
Preparation:
Rinse the lentils and cook.
Peel the carrots, grate.
Peel the onion and chop finely.
Pass the garlic through a press.
Fry onions with carrots in vegetable oil with garlic until tender.
Add to soup.
Chop the squids into rings or strips, fry in butter for about 3 minutes.
At the end of cooking, add salt and pepper the soup, beat with a blender.
Serve garnished with herbs and squid.
This soup will give you a lot of pleasure.
Ingredients:
- Tomatoes - 200 gr.
- Lentils - 1 glass
- Carrots - 1 pc.
- Onions - 1 pc.
- Pepper
- Greens
Preparation:
Peel the tomato.
Finely chop the tomatoes with carrots, chop the onion into cubes, fry in vegetable oil.
Rinse the lentils, cook until tender, add vegetables, cook for about 10 minutes more. Season with salt and pepper.
Whisk the soup with a blender.
Serve with croutons and herbs.
"Merdzimek Chorbasy" ( Mercimek çorbası) literally translates as "lentil soup." This is an exceptionally tasty and nutritious dish that will be enjoyed by many, and will perfectly warm you on cold days. Merdzimek Chorbasy, as a rule, it is cooked from red lentils, because green does not give such a rich taste and color.
Ingredients
- red lentils 200 g
- water 1 liter
- onion 1 PC.
- carrot 1 PC.
- butter 100 g
- dried mint 1 tbsp. spoon
- Red pepper 1 tsp
- lemon juice 4 tbsp. spoons
- salt
Preparation
Peel and finely chop the onions and carrots. 
Melt in a saucepan butter.
Add finely chopped onions and carrots to the oil and fry for about 5 minutes until soft. 
Now let's deal with lentils. When I first decided to cook this soup, I was faced with the fact that in Russian stores (perhaps in other countries somehow differently) I found two different kinds red lentils. The first red lentils that we sell are rather large and rather brown in color, the second is smaller orange in color. So, for this soup we need exactly the orange one, because it is shallower, peeled from the shell, and, accordingly, cooks faster, in general, this type is better suited specifically for puree soups. If you cannot find orange “red” lentils, you can use brown lentils, only it will take much longer to cook (or pre-soak them), and the color of the soup will not be as bright, more gray. 
Rinse the lentils thoroughly several times until the water becomes clear. 
Add lentils to onions and carrots. 
Fill lentils with 1 liter of cold water. 
Cook the soup 15 minutes after boiling the water over low heat with the lid closed. 
When the lentils become soft, salt the soup, add dried mint and red pepper. Mix and cook for about 1 minute. 
Now grind the soup in a blender. I have a blender with a plastic bowl, so I chilled the soup a little before mashed it (I don’t know how plastic will behave if you pour boiling soup into it). If you have a hand blender with a metal attachment, you may be able to grind the soup straight away without cooling it (however, read the instructions for your blender better, though). 
Pour the soup into bowls, add 1 tablespoon each lemon juice in every plate. Soup with croutons can be served. Delicious Turkish lentil soup Merjimek chorbasy ready. Bon Appetit! 
Europeans undeservedly pay little attention to the oldest member 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, mashed soups.
| Ingredients | Quantity |
|---|---|
| drinking water - | 1000 ml |
| lentils - | 250 g |
| onions - | 100 g |
| carrots - | 120 g |
| tomato paste - | 30 g |
| vegetable oil - | 30 ml |
| ripe tomatoes - | 150 g |
| garlic - | 12 g |
| curry powder - | 5 g |
| salt - | taste |
| Cooking time: 60 minutes | Calorie content per 100 grams: 72 Kcal |
This first dish does not contain any animal fats, however, those who are fed with such a soup will not feel hungry soon. This is 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 cooking:
Turkish lentil puree soup
"Merdzimek Chorbasy" - business card Turkish cuisine... This name hides a delicious and nutritious red lentil soup that can warm you up in the cold season. Why is this dish made with red lentils? The answer is simple: it cooks faster and produces a more beautiful rich color.
Proportions necessary products will be as follows:
- 1000 ml of filtered water;
- 200 g red lentils;
- 120 g of onions;
- 120 g carrots;
- 100 g butter;
- 13 g dried mint;
- 4 g of red ground pepper;
- 60 ml fresh lemon juice;
- salt to taste.
Since red lentils are cooked quickly enough, the soup will take no more than 40-50 minutes to cook.
The calorie content of the finished dish will be 89.1 kcal per 100 g.
Sequencing:
- It is better to cook the soup in a heavy-walled saucepan. First, you need to melt butter in it and fry finely chopped vegetables (onions and carrots). caramel color not necessary, vegetables should just become soft;
- Put the washed lentils several times in a saucepan with soft onions and carrots, pour everything over with water and cook for fifteen minutes after boiling the water under the lid;
- When the lentils become soft, add dried mint, ground pepper to the pan, salt everything to taste and cook for another minute or two;
- Now it remains only to interrupt the ready-made mashed soup. During serving, add a little lemon juice to each bowl of soup, which will add freshness to the dish. You can decorate the dish with a sprig of fresh mint.
Turkish lentil soup with mushrooms
This option lentil soup will be able to add variety to the lean menu, since only herbal products are used during its preparation. You can take absolutely any mushrooms (champignons, porcini or oyster mushrooms). They can be either fresh or frozen.
What you need to make this soup:
- 1000 ml of water;
- 200 g of red lentils of the Mistral variety;
- 200 g champignons;
- 100 ml of olive oil;
- 100 g carrots;
- 70 g white onions;
- salt, spices and herbs to taste.
This dish of Turkish cuisine is easy and relatively quick to prepare, after 40 minutes it will be possible to pour the mushroom-flavored treats into plates.
Calorie content (or energy value), calculated for 100 g, will be 99.7 kcal.
Progress:
- Heat olive oil in a saucepan and fry in it until soft, first finely chopped onion and grated carrots on a medium grater, and then chopped champignons. Each stage of frying will take approximately five minutes;
- After that, add washed lentils to the ingredients in a saucepan, pour in water and cook, covering with a lid. A quarter of an hour after boiling the water, the lentils will be ready;
- Add spices and salt to the almost finished soup, let it boil for another minute. After that, cool slightly and puree. Serve garnished with a sprig of fresh herbs or a few beautiful slices of fried champignons.
Lentil cream soup with cream
The traditional Turkish lentil soup is often rejected by children, even if the garlic is removed. But with the addition of such a product as cream, the dish acquires a delicate texture and taste that will please even the most fastidious kids and adults.
For tender 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 turnip onions;
- 35 ml of vegetable oil;
- salt and spices to taste.
The duration of all stages of preparation is 40-60 minutes.
How to cook:
- Rinse legumes well, pour in cold water and leave so for the duration of cooking vegetable frying;
- In hot oil, sauté chopped onion and grated carrots. The vegetables should be soft;
- Drain the water in which the lentils have been soaked, and put it in a saucepan along with the onions and carrots. Pour the food with the prescribed amount of water, add spices and salt;
- Then put on fire and cook until the legumes are soft. Then use a hand blender to puree the contents of the pan;
- Pour the finished puree back into the saucepan, add the cream, stir and bring to a boil. The soup can be served at the table.
Cooking in a multicooker
In a slow cooker, you can prepare puree soup according to any of the recipes already given above, using the appropriate programs ("Fry" and "Stew / Soup"). But you can also 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 glass of red lentils
- 200 g of potato tubers;
- 200 g of young zucchini;
- 100 g onions;
- 100 g carrots;
- 6 g garlic;
- salt and seasonings to taste.
This dish will take a little over half an hour to cook in an electric saucepan.
The energy value of the soup is 85.0 kcal / 100 g.
Cooking method:
- Peculiarity of this recipe the fact that carrots and onions will not be pre-fried in oil, so all vegetables must be washed, peeled if necessary (onions, potatoes and zucchini), and then cut into small pieces;
- Transfer the prepared chopped vegetables to a multican, send well-washed lentils there. Fill all meat broth so that it completely covers all the ingredients. Season with salt and pepper;
- Cook the dish using the "Bake" mode for 30 minutes. Puree the ready-made 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 the pea soup with smoked meats, there was also a lentil soup with smoked ribs. By the way, according to the same recipe, you can make ordinary lentil soup, but then all the ingredients need to be cut into neat, beautiful and even pieces.
Products that will be needed for cooking:
- 2000 ml of water;
- well washed lentils;
- 600 g smoked pork ribs;
- 250 g red lentils;
- 200 g potatoes;
- 100 g of onions;
- 100 g carrots;
- 100 g red sweet pepper;
- 12 g garlic;
- 3 bay leaves;
- 3 allspice peas;
- salt and other spices to taste.
Cooking time - 1 hour 20 minutes.
The calorie content of the soup with smoked meat is 68.3 kcal per 100 g.
The sequence of culinary processes:
- Transfer the well-washed legumes to a saucepan and cover with water. Put a whole peeled onion, allspice peas and bay leaves there. Next, cook the lentils over low heat for a little less than one hour;
- The rest of the vegetables (potatoes, carrots, garlic and Bell pepper) must be peeled, washed and chopped. The pieces can be quite large, since later the mass will be puréed;
- Smoked rack of pork ribs need to be cut into the bones;
- After the lentils have boiled well, send chopped vegetables and smoked meats to the pan. The soup should now be cooked until all ingredients are soft;
- Then you should remove the onion, lavrushka and peppercorns from the soup. We throw them away, and pork ribs take out on a separate plate. Turn the rest of the pan into puree using a food processor or blender;
- Return the resulting puree to the pan, put the pork ribs in it, add salt and spices. Let it simmer for five minutes and serve.
Vegetarian Lentil Soup Recipe
Lentils are loved by vegetarians for their nutritional properties... After all, she can easily replace meat for a person. This product is often used for cooking various soups e.g. spinach, cauliflower with canned tomatoes and others.
For lentil and cauliflower puree soup, you need to take:
- 1700 ml of water or vegetable broth;
- 200 g red lentils;
- 300 g of cauliflower;
- 200 g ripe tomatoes;
- 100 g of onions;
- 100 g carrots;
- 50 ml of 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:
- Lightly fry the chopped onions and carrots (until soft). Then pour boiling water or vegetable broth over the vegetables;
- Boil the washed lentils in water with vegetables for 20 minutes. Pour the cauliflower inflorescence with hot salted water and leave for five minutes. Then disassemble into smaller inflorescences and add to the pan with lentils;
- 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, salt and add spices, until all ingredients are fully cooked;
- Grate the finished dish in mashed potatoes and serve, garnish with chopped dill or one of its branches.
For the taste of lentil soup to be much brighter and richer, the beans must be thoroughly rinsed in cold water.
There are different types of lentils, but red lentils are suitable for making pureed soups because they cook faster and have a better texture.
To make the consistency of the soup more tender and silky, add one or two potato tubers to it. The dish will not lose anything in its taste, but will get a velvety texture.
Oriental dishes are impossible without spices. The taste of lentils is favorably emphasized and complemented by turmeric, saffron, caraway and thyme.