Traditional recipes

Lentil soup

Lentil soup


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Wash the lentils a few times, then leave them to soften for a few hours, preferably overnight.

Meanwhile, peel the carrots, parsley, onion and garlic. We cut them into cubes together with the sausages and ham.

Boil the lentils together with the vegetables and meat. Add bay leaves, salt and pepper to taste. Boil for about 30 minutes, more precisely until the lentils are cooked.

Mix 1 tablespoon of flour with a tablespoon of sour cream and a teaspoon of mustard, then slowly add to the soup, stirring constantly, then boil for a few minutes.


200 gr yellow lentils
1 onion
1 carrot
1 tablespoon oil
3-4 mint leaves (or other greens, according to taste)
Flavored tomato paste
1 tablespoon tomato paste (about 50 gr)
1 piece ginger (10 gr)
2 cloves of garlic
1/2 teaspoon sweet paprika
3/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 bunch of parsley
juice of 1/4 lemon
1 tablespoon oil

Prepare the pasta: put all the ingredients in a small robot and mix until you get a homogeneous paste or grind everything in a mortar.
In a pot, fry the finely chopped onion and carrots until the onion softens well. Add the above paste and cook for another 3-4 minutes, to caramelize a little.
Add the lentils, 1 l of water and salt and bring to a boil. Boil with a lid for 15 minutes (until the lentils are soft).
Mix the soup in a blender or using the blender vertically until it is fine. Season with salt.
Add the sliced ​​mint and let it sit with the lid on for at least 10 minutes, to infuse.
It is served hot, with Greek yogurt and croutons or without yogurt for the fasting version.


LENTIL SOUP

Lentil soup is not a very common soup. In fact, it could rather be said that it is a cream soup in the version I make.

Lentil soup is not a very common soup. In fact, it could rather be said that it is a cream soup in the version I make. But it is very tasty and filling and I am sure that whoever tries it will do it more often. So far, those who have tasted it have only praised her.
Being without meat or eggs, it can also be eaten fasting.

let's see what we need:

1 glass of red lentils
1 dried onion
1 medium potato
1 carrot
1 slice of celery
1 tablespoon broth
2-3 tablespoons oil

pt sauce:

2 tablespoons butter or oil
1 teaspoon dried mint
1/2 teaspoon hot paprika

how come:

Of course we start by washing and cleaning the vegetables.
Then, after washing them again, chop them into pieces or put them through the grater with large holes. I cut the onion and potato, and grated the carrot and celery. Anyway, it doesn't matter because we will eventually crush them.
After we prepare the vegetables, we harden them all together with 1 teaspoon of salt in 2-3 tablespoons of oil. If you have a pressure cooker, you can put the vegetables in it from the beginning. If you use a normal pot, the cooking time will be only 10-15 minutes longer. So fry the vegetables well until the onion becomes translucent and then add about 2 liters of cold water. When the water starts to boil, add the broth and the well-washed lentils and cover the pot with the lid.
In the pressure cooker after the first steam comes out, the soup will boil in about 20 minutes. In the normal pot, try the potatoes with a fork from time to time if they have boiled.
After the time required for cooking the vegetables has elapsed, we open the lid of the pot and with the help of a hand blender we pass the vegetables. If necessary we can add a little boiled water.
For the sauce, melt the butter in a pan and after turning off the heat, add the paprika. For the fasting version, of course, we will use oil instead of butter.
We put the dried mint in a few seconds when the heat of the butter has passed because it burns very quickly and acquires an unpleasant color and taste.
We can pour the sauce into the soup pot or we can decorate the soup after we put it in the plates.
My advice is to put a slice of lemon next to the lentil soup at the table because it gives it a better taste.

Lentil cream soup

Here is a new recipe for our Contest sent by Roxanicol: Lentil Cream Soup. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients
500 g green lentils
1 carrot
1 onion
1 red pepper
2 tablespoons olive oil
salt pepper
sour cream

Method of preparation

I boiled the lentils. I then drained the water and added another hot one. I let her boil a few more times.
Separately, I heated the oil, I added the finely chopped onion, the grated carrot and the finely chopped pepper. I hardened them for 4-5 minutes, then I added the drained lentils and 1 liter of water. I let them boil for 30-35 minutes. I seasoned. I drained the juice in which they boiled the vegetables and then I blended all the vegetables with a blender. I poured more of the juice in which they boiled to thin the cream.

When I served it I added a tablespoon of sour cream to the plate and a little chopped red pepper.


Lentil cream soup

Here is a new recipe for our Contest sent by Roxanicol: Lentil Cream Soup. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients
500 g green lentils
1 carrot
1 onion
1 red pepper
2 tablespoons olive oil
salt pepper
sour cream

Method of preparation

I boiled the lentils. I then drained the water and added another hot one. I let her boil a few more times.
Separately, I heated the oil, I added the finely chopped onion, the grated carrot and the finely chopped pepper. I hardened them for 4-5 minutes, then I added the drained lentils and 1 liter of water. I let them boil for 30-35 minutes. I seasoned. I drained the juice in which they boiled the vegetables and then I blended all the vegetables with a blender. I poured more of the juice in which they boiled to thin the cream.

When I served it I added a tablespoon of sour cream to the plate and a little chopped red pepper.


Method of preparation

Cauliflower soup

We unwrap the cauliflower in small bunches, wash it with more water and leave it in a strainer,

Vegetable cream soup

All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help


Method of preparation

Soak the lentils for an hour before making the soup.

Heat the oil, add the onion and carrot and heat a little.

Add the tomato juice and hot paprika and let it boil for about 5 minutes, during which time we must mix often.

Add 3-4 cups of water, depending on how thick we want the soup to come out, then add the lentils, already drained.

Let it boil for 30-40 minutes, until all the ingredients begin to homogenize.

Add salt and pepper to taste and finely chopped garlic, leave for 2-3 minutes. Mix with the blender to make it creamy.


Lentil soup

Originally from the Middle East, the recipe for lentil soup it spread quickly due to its extraordinary simplicity and taste. Lentil soup it is nutritious, healthy and consistent, ideal for fasting and dieting periods. We can prepare lentil soup in any season, because lentils can be found in the supermarket all the time.

Today I chose to use brown lentils with a small grain, for the lentil soup recipe, but we can use any other type of lentils.

Lentils are a food rich in protein, fiber and minerals. It is low in fat, does not contain cholesterol but contains carbohydrates with low glycemic index, so it is indicated in weight loss diets. Due to its high iron content, lentils help treat iron deficiency anemia (iron deficiency). The fiber it contains lowers blood glucose and cholesterol levels and helps prevent constipation. Due to its oxidizing content, lentils help prevent cancer and heart disease.


1. Borscht soup stimulates the immune system.

(Remember that borscht is important to be natural)

ingredients

1 large onion
2 carrots
2 thick slices of celery
1 parsley root
1 red bell pepper or kapia pepper
a handful of pod beans
1/2 large zucchini
250 ml of canned tomatoes (I put vegetables in the bottle)
beans in a can
200 ml little borscht (or to taste)
1-2 tablespoons oil
salt to taste
green Lovage
1-2 sprigs of green or dried thyme
a handful of noodles


Preparation instructions

Prepare your cleaned, washed and diced vegetables.
Cook for a few minutes: onion, bell pepper, carrot, celery and parsley root.
Pour about 2 liters of water over the hardened vegetables, add the pods, salt to taste and thyme sprigs. Bring the soup to a boil over medium heat with a lid.
When the vegetables are almost cooked, add the diced zucchini. The zucchini is very fragile and full of water, it boils faster, that's why we don't put it in the pot from the beginning.
In a separate kettle, boil the borscht.
When the zucchini is almost cooked, add the canned beans, which are already cooked, the tomato juice and the noodles. Also now season the salt to taste and add the hot borscht.
Bring the soup to a boil, then turn off the heat and sprinkle with finely chopped fresh larch.
Serve vegetable soup with hot or cold borscht, as desired. It goes great with homemade bread or polenta.


Lentil soup, simple recipe

Lentil soup is my favorite in the winter season, because it is an excellent source of nutrients, it is absolutely delicious and, in addition, it is very easy to prepare. I cook this recipe on fasting days and I feel like a hot, tasty meal, rich in flavors and also full.

Because during fasting periods I tend to eat more than usual, lentil soup provides me with enough protein and fiber so that I do not get hungry and, in addition, it saves me from sitting in the kitchen too much, because it is prepared very simple.

We have created a series of diets and personalized exercise programs that can help you. Enter the store and order the diet or program that suits you!

So, here is a very simple recipe for lentil soup, which is prepared in 5-10 minutes, boiled for 30-40 minutes without too much supervision and can be consumed for dinner and lunch, without any problem.

For 6 servings of lentil soup you need the following ingredients:

  • 2 cups of red lentils, well washed. The lentils should be rinsed until the water remains clear.
  • 1-2 large onions, white, coarsely chopped
  • 3 cloves of garlic, crush in the garlic press or finely chop
  • 2 well-cleaned and finely chopped carrots.
  • 1 hot pepper, finely chopped
  • 1 teaspoon fresh, finely chopped ginger
  • 1 can of 400 g of tomatoes in broth
  • 3 tablespoons ground cumin
  • 2 tablespoons dried coriander
  • 1 tablespoon paprika
  • ¼ tomato paste cane
  • ½ coconut milk cane
  • 8 cups of clear vegetable soup (water in which you boiled a celery, an onion and a parsnip)

The mugs in the recipe refer to the unit of measurement for volume, they can be found to buy in the kitchen sections of supermarkets or in specialized stores for cooking and cooking.

To prepare the lentil soup recipe, you have to follow 3 simple steps: simmer in a little oil, onion, garlic, hot pepper and carrot, over which you add a few tablespoons of lemon juice, to simmer for 5-10 minutes. Then add the spices and mix well.

Then pour the vegetable juice and lentils and bring them to the boil, then let them simmer over medium heat for 10 minutes.

Add the canned tomatoes, tomato paste and coconut milk and simmer for another 20 minutes.

Personally, from this recipe I reduce the amount of tomato paste quite a lot, I don't like the intense taste of tomatoes very much, so I use only 3-5 tablespoons of tomato paste and I supplement the amount of coconut, because I really like the combination. of flavors between coconut milk, cumin powder and lentils. But the original recipe is with a lot of tomatoes, so I publish it too.

We have created a series of personalized diets and special home exercise programs that can help you. Enter the store and order the diet or program that suits you!

For reasons of laziness and appearance, I make all lentil soups in the form of cream soup. When the soup is practically cooked, I adjust it to taste for salt, pepper and spice and then I mix the composition with the help of a kitchen mixer, until it becomes a fine and homogeneous cream.

For an even more interesting recipe for lentil soup (but not very dietary, unfortunately) you can add to this recipe grated gouda cheese, which will give it an extra flavor, but unfortunately will increase the caloric intake and cholesterol of this preparation.


Lentil cream soup

Here is a new recipe for our Contest sent by Roxanicol: Lentil Cream Soup. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients
500 g green lentils
1 carrot
1 onion
1 red pepper
2 tablespoons olive oil
salt pepper
sour cream

Method of preparation

I boiled the lentils. I then drained the water and added another hot one. I let her boil a few more times.
Separately, I heated the oil, I added the finely chopped onion, the grated carrot and the finely chopped pepper. I hardened them for 4-5 minutes, then I added the drained lentils and 1 liter of water. I let them boil for 30-35 minutes. I seasoned. I drained the juice in which they boiled the vegetables and then I blended all the vegetables with a blender. I poured more of the juice in which they boiled to thin the cream.

When I served it I added a tablespoon of sour cream to the plate and a little chopped red pepper.