How to cook lentil soup with fish. Lentil soup
Lentil soup is ideal for winter and off-season. It not only satisfies hunger well, but also warms. In addition, the dish contains many useful trace elements, folic acid, fiber, vitamins. They will tell you how to prepare lentil soup, recipes. The options below will help to make it simple and tasty.
The classic recipe for lentil soup came to us from Turkey. That is why there are so many spices in it (a pinch of red and black ground pepper, turmeric, caraway seeds). Plus: 1 cup of red lentils, 6 cups of meat or vegetable broth, 1 piece of carrots and onions, 20 g of butter.
- The legumes are pre-soaked overnight.
- Vegetables are fried in any kind of oil.
- Drain off the liquid where the lentils were cooked. Transfer the fruits to the pan with the sautéed onions and carrots. Season with salt, sprinkle with a mixture of spices.
- The ingredients are cooked over low heat until lentils are soft.
- Beat the soup straight in a saucepan or saucepan, using a blender. Then dilute with broth.
- Finally, add a slice of butter, stirring thoroughly.
On top of the warming lentil puree soup, lightly sprinkle with ground paprika.
Chicken recipe
The lentils in the soup go well with the chicken. Such a treat will turn out to be dietary, if you do not saute the vegetables, but add them to fresh... From products required: 400 g chicken thighs, half a glass of legumes, 4 medium-sized potato tubers, one carrot and one onion, 3 garlic cloves, a couple of lavrushka leaves, a pinch of turmeric, half a lemon, oil, salt. Follow these steps to make chicken lentil soup.
- Rinse the lentils and cook after boiling for about 30 minutes.
- Dip the thighs in hot salted water and boil the broth.
- Small cubes of vegetables, together with garlic, lightly sauté in butter.
- Miniature potato cubes are added to the finished broth, after which the components are boiled together for another 12-15 minutes.
- The chicken caught from the soup is removed 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, bay leaves are sent to it. The dish will be ready in 5-7 minutes.
Served hot with lemon slices.
With meat and potatoes
This recipe was popular in Russia. This soup perfectly satisfies hunger and was prepared for workers in the field. Today he is able to saturate the modern man. In addition to lentils (130 g) and pork pulp (480 g), you will need: 1 piece of tomatoes, onions and carrots, 4-5 garlic cloves, several small potatoes, salt, pepper, fat.
- Cook the meat over medium heat for an hour.
- Rinse 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 remove the skin from the tomato first. Together, the ingredients are simmered over low heat for 6-8 minutes.
- The meat is crumbled into medium-sized cubes and placed back in the pot. All ingredients are added here.
- Simmer the dish under the lid until the potatoes are cooked.
Served soup with lentils and potatoes for dinner, garnished with a fresh sprig of parsley.
Vegetarian Lentil Soup
Vegetarians can indulge in a light lentil soup. The hardest part of the recipe is preparing the green legumes. They will need to be rinsed well in advance and removed from the husk. Ingredients: 250 g green lentils, 1 pc. celery, onions, 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.
- Vegetables are thoroughly sautéed in fat right at the bottom of the pan.
- Lentils are doused with boiling water, mixed with pepper and turmeric, and then added to the roast.
- It remains to fill the food with water, and cook vegetarian soup from green lentils for 25 minutes, covered with a lid.
Each portion of the dish is sprinkled with lemon juice before serving.
Green Soup Recipe
Green lentil soup is perfect even for a late dinner. it dietary meal which does not create heaviness in the stomach. It contains: 230 g of green lentils, 1 piece of zucchini, onion, celery, 2 potatoes, salt, spices, ghee.
- The lentils are cooked for about 35 minutes over medium heat. After boiling water, it is imperative to remove the foam from its surface. You cannot salt the legumes at this stage.
- The onions are sautéed in ghee until golden brown.
- Chopped celery and zucchini are poured into the pan to the already softened vegetable. After that, the products are cooked for another 10 minutes.
- When the lentils are soft, you can send all the other ingredients to it - frying, diced potatoes, salt, selected spices.
- The dish is cooked until the potatoes are soft.
Served green soup with finely chopped herbs.
Red lentil soup
Red is especially tasty. lentil soup with tomato paste. For its preparation is used: 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.
- The red lentils are thoroughly washed, changing the water several times, and left in the liquid for 20 minutes.
- In the hot oil of a frying pan, fry the chopped onion is cooked.
- Add to the softened vegetable tomato sauce, together the products are stewed for a couple of minutes.
- Roast and lentils are added to the boiling liquid.
- After 25 minutes, potatoes, salt, spices, grated on a coarse grater are poured into the container.
- The soup is cooked before the potatoes are cooked.
- While still hot, the dish turns into mashed potatoes with a blender.
Each portion of the soup is garnished with a lemon slice as it is served. Garnish with finely chopped parsley if desired.
Traditional Turkish Lentil Puree Soup
The original Turkish red soup contains ingredients that seem unusual at first glance. For example, fresh mint (a couple of twigs) 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 saucepan. When the vegetables become soft, tomato paste, spices, flour and finely chopped mint are added to them. The products languish for another couple of minutes.
- Well washed lentils are poured into the container to the rest of the ingredients and water is added.
- As soon as the soup boils, you can add salt to it.
- Next, the dish is cooked until the lentils are completely boiled down and it thickens.
Before serving, the discussed dish turns into a puree. A little ground paprika is poured into each separate plate and lemon juice is squeezed out, which are poured on top with soup.
Cooking with smoked meats
Smoked lentil soup rack of pork ribs... And, besides them: 5-6 potatoes, 2 tbsp. red lentils, onions and carrots for frying, oil, salt, a mixture of peppers.
- The meat component is divided into ribs, filled with water and cooked for 1.5 hours.
- When the pulp begins to easily lag behind the bone, it is detached from the ribs, sliced and returned to the pan.
- The potatoes are chopped into small pieces and added to the broth.
- Onions and carrots are lightly sautéed in the melted fat.
- Lentils are washed well cold water, soaked in liquid for 10-15 minutes, after which it is also sent to the soup.
- It remains to pour the onion-carrot frying, salt, pepper into the pan and cook until the legumes and potatoes are soft.
Before serving for dinner, the soup should be infused under the lid for at least 20 minutes.
In a multicooker
A slow cooker will make it easier for the hostess when preparing lentil soup. Best used red legumes (1 tbsp) plus: 800 g pork ribs, 3 potatoes, each carrot and onion, 2.5 l. purified water, salt, soup spice mixture.
- Broth is cooked from the ribs, separated one by one, 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. In the soup under discussion, raw onions and carrots should be sent, and not fried.
- It remains to add seasonings to the dish. Goes well with the soup in question Provencal herbs, curry, paprika.
- 5-7 minutes after the vegetables, pre-washed lentils are placed in the multicooker bowl.
The finished dish is added to taste.
Yellow Lentil Cream Soup - Step by Step Recipe
Lentil soup made from yellow beans turns out to be not only tasty, but also very appetizing in appearance. In addition to 200 g of lentils, for its preparation is used: 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. Products are boiled for about half an hour with constant stirring.
- Fry is prepared in onion and carrot oil. Tomatoes grated on a coarse grater together with the skin are added to the mass. Together, the ingredients are stewed for 12-14 minutes.
- Place the tomato dressing and diced potatoes in the broth.
- The dish is salted and cooked for about half an hour.
- It remains to turn it into mashed potatoes using a blender (you must first get the lavrushka and throw it away).
The soup goes well with garlic croutons.
Lentil soup can be prepared in a variety of ways. In Turkey, for example, lentil soups are necessarily cooked with the addition of lemon juice to better absorb the iron in the lentils. The Greeks add tomatoes to such dishes to give the lentils a special taste. And we just collect the best recipes of the world's cuisines and cook 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 pieces
- Pork - 300 g
- Lentils - 200 g
- Carrots - 2 pieces
- Onions - 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 at 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 the meat with vegetables. Then add spices for meat, mix again and pour in about 400 ml of boiled water. Cover and simmer the meat for 10-15 minutes, then add 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 leaves, salt and pepper to taste. Add just enough water to cover the potatoes and lentils. Cover and cook the soup until the potatoes are soft. Serve with fresh herbs and sour cream.
Stir-fried bacon and tomatoes add to the soup refined taste and a special flavor
Ingredients:
- Lentils - 150 g
- Chicken broth - 1 l
- Olive oil - 1 tbsp l
- Bacon - 300 g
- Tomato - 1 piece
- Onion - 1pc
- Carrots - 1pc
- Garlic - 1pc
- Bay leaf - 1 piece
- Thyme - 1 tsp
- Salt, pepper - to taste
Preparation:
Pour the lentils into a deep plate and sort 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. At the bottom of the pan, pour the bacon cut into small strips and melt the fat out of it. This fat will serve as the base for the soup to add aroma 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 the tomato, we immerse the washed lentils here, we fill it all chicken broth, add a little 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. Serve very tasty with cream and fresh herbs.
A combination of mushrooms and legumes? It is very interesting and original.
Ingredients:
- Lentils - 150 g
- Mushrooms - 200 g
- Potatoes - 300 g
- Carrots - 150 g
- Onions - 80 g
- Vegetable oil - 60 ml
- Bay leaf - 2 pcs
- Salt, pepper - to taste
- Water - 1.5 l
Preparation:
We prepare the ingredients, wash the lentils, finely chop the onion, three carrots on a coarse grater. Cut the potatoes and champignons into cubes. Put water on fire, add lentils and bring to a boil. Add potatoes to boiling water, salt and toss in the bay leaf. Fry the onion until half cooked, then add the mushrooms, carrots, cover and simmer. Pour the frying into a saucepan, pepper everything, salt, boil for another 3-5 minutes. The soup is ready!
A traditional Bulgarian dish prepared 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 in small quantities
- Garlic - 2 cloves
- Vegetable oil - 3-4 tbsp. l
- Water - 2.5 l
- Bulgarian seasoning Sharena salt, 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 lentils). Then finely chop the onion, garlic, pepper and celery root. Remove the skin from the tomato and chop finely too. Heat the oil in a saucepan and fry the onions, celery root, carrots over medium heat for 5 minutes. Then add the tomato, garlic, pour a glass of hot water, stir and simmer under the lid 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 the seasoning sharen salt (if there is no such seasoning, you can put salt, savory, fenugreek, paprika, ground coriander), mix and fill in water. Cook under a lid over medium heat for another 10-15 minutes. Everything, the deliciousness is ready!
Fakes - Greek lentil soup
This soup is business card 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 - 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
Preparation:
We wash the lentils under running water, put a saucepan on the fire, pour out the lentils, fill in with water and boil for 10 minutes. Meanwhile, chop the onion, grate the carrots on a coarse grater. Pour 50 ml into a preheated 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 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 our head held high, serve.
This hearty, rich and spicy soup is perfect in the cold season.
Ingredients:
- W / C bacon - 250 g
- Broth - 2 l
- Lentils - 300 g
- Onions - 200 g
- Tomato - 100 ml
- Carrots - 200 g
- Chili pepper - 1-2 pieces
- Bay leaf - 1-2 pcs
Preparation:
Pour the washed lentils into a saucepan and fill it with pre-cooked chicken broth. Bring to a boil and simmer for 20 minutes. Peel the carrots, cut into cubes and add to the lentils. In the meantime, chop the bacon and fry over medium heat, after 5 minutes send the sliced medium cubes to the bacon onion and garlic crushed by the larger surface of a knife. Fry until browning for 10-15 minutes. Add tomatoes, chili peppers to our roast 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 best recipe lentil soup for chicken lovers.
Ingredients:
- Lentils - 200 g
- Chicken - 700 g
- Onions - 1 piece
- Fresh greens - 1 bunch
- Carrots - 2 pieces
- Potatoes - 4 pieces
- Curry seasoning - 1 tsp
- Salt, pepper - to taste
- Water - 2 l
Preparation:
We clean vegetables, cut potatoes, carrots and peppers into large pieces. Fill the chicken with cold water, bring to a boil and cook, not forgetting to remove the foam. We also send a whole onion, carrots, stalks of herbs and Bell pepper... Cook our broth for another 40-60 minutes. Then we take out the stalks of herbs and the onion from the broth, add the potatoes and lentils. As soon as the potatoes are cooked, add salt, pepper, curry seasoning to taste. Now you can add herbs and serve.
Taste smoked sausages combined with lentils, this is something amazing and incredible.
Ingredients:
- Lentils - 500 g
- Smoked sausage - 200 g
- Tomato paste - 100 g
- Lemon - 1/2 pc
- Mint, vegetable oil, salt, pepper.
Preparation:
Fry the onions in a saucepan in vegetable oil to a transparent or golden color. Cut the sausage into the same cubes as the onion. In the process of frying the onion, add the sausage to it. When the onion and sausage are golden 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 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 petals. After 30 minutes, remove the soup from the heat, squeeze the lemon into it, salt and pepper. Mint lays down in portions.
A surprisingly easy way to cook soup in a slow cooker.
Ingredients:
- Sunflower oil - 1 tbsp. l
- Chicken leg - 1 pc
- Potatoes - 3 pieces
- Onion - 1/2 pc
- Pepper - 1 piece
- Red lentils - 5/4 multi-glasses
- Carrots - 1 piece
- Salt, dried mint, bay leaf, peppercorns.
Preparation:
Turn on the Baking mode, pour into the multicooker bowl sunflower oil, pour out the grated carrots, lightly fry, then add finely chopped onions, peppers and continue to sauté. Lay in diced potatoes, chicken leg and washed lentils. Add water to the 3L mark, add salt, add dried mint. Close the lid and turn on the Soup mode for 50 minutes. After the time has elapsed, add bay leaves, peppercorns and leave for 5 minutes in the Warm mode.
This very aromatic soup will suit real connoisseurs of Spanish cuisine.
Ingredients:
- Lentils -200 g
- Bacon - 350 g
- Churisu sausage - 400 g
- Carrots - 1 piece
- Onions - 1 piece
- Garlic - 5 cloves
- Hot pepper - 1 piece
- Ground black pepper, paprika
Preparation:
We rinse the lentils under running water, fill with 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 skillet. Chop the onion finely. As soon as the bacon is slightly fried and the fat begins to melt, pour the onion and fry over low heat. Chop the carrots and pour them over the bacon and onions, add 2 tablespoons of vegetable oil. When vegetables are fried, add finely chopped garlic. Cut sausage and hot peppers into rings, sprinkle with black pepper and paprika. We send the frying to the pan and boil 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, carrot, potato and garlic. Fry vegetables in vegetable oil, add tomato paste, add washed lentils and fill with water, cook for 25 minutes. Punch the finished soup with a blender and salt. We drown for refueling butter, add paprika and mint. Pour into plates, pour with dressing, squeeze out one lemon wedge and put a few fresh mint petals.
This soup is loaded with vitamins and other beneficial micronutrients.
Ingredients:
- Cauliflower - 300 g
- Potatoes - 300 g
- Carrots - 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
Preparation:
Pour over 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 the roots cut into cubes. Cut the potatoes into cubes or slices, cauliflower we divide into separate cats. Put the roots, potatoes, cauliflower into the boiling broth at the same time 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.
It is common to make soups with legumes, adding some smoked meats to them for spicy taste... Who did not cook, for example, pea soup on smoked ribs? But did you know that legumes are great in fish dishes? Proof of this is this excellent fish soup with lentils.
The soup owes its rich taste to two types of fish, and its richness to yellow lentils, which taste like peas, but cook for only 15 minutes. Preparing fish soup is easy, but you can still make it even easier using a slow cooker. The most difficult part of the soup will be the preparation and filtering of the fish broth.
Cooking time: about 1 hour / Yield: 1.5-2 liters
Ingredients
- lean fish, carcasses * 600 grams
- fatty fish, for broth 300 grams
- potatoes 4-5 small tubers
- yellow lentils 150 grams
- green onions 5-6 feathers
- dill small bunch
- butter 20 grams
- bay leaf 1 piece
- salt with lime zest (or plain sea salt) taste
* I used notothenia, which can be replaced with hake, pollock or even cod.
Preparation
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Send fatty fish to the multicooker bowl. In this case, the bellies of salmon were used, which are perfect for preparing fish broth.
Pour a liter of water over the fish and turn on the "Soup" mode for 1 hour.
Boil the broth for 20 minutes and then strain through a fine sieve.
Peel and dice the potatoes and add them to the fish stock. Close the lid and let the dish cook.
In the meantime, chop the green onions and dill into small pieces. Chop the greens so that you can separate the white part of the green onions.
After 15 minutes from the start of boiling the potatoes in the broth, add the chopped white part of green onions to the soup. Add butter to the soup along with the onions.
After another 10 minutes, add the lentils to the soup.
Now cut the fish carcasses into fillets and cut them into slices 3-4 cm wide.
Add salt and some pepper to the fish and stir.
Send the fish to the soup and cook for another 5-7 minutes.
At the end of cooking, add greens to the fish soup with lentils.
