The original recipe for lentil soup in all its variety

Lentils are recognized as the leader among dietary products, because they are vegetable protein and contain complex carbohydrates. For this reason, lentil soup recipes are often included in the diet of people of different ages. Among other things, bean dishes conquer with their taste characteristics. The richness and viscous texture of the broths leave an unforgettable aftertaste in the mouth, and the luxurious nutty aroma reminds of itself for a long time. In combination with spices, lentils take on a completely new character, which allows you to diversify the family menu as much as possible. In this regard, the great culinary gurus have created many variations in the preparation of recipes for lentil soup with different products. Each nationality has contributed to this trivial dish.

Delicious greetings from sunny Turkey

lentil soup from sunny Turkey

Red lentils are taken as the main ingredient. Only 300 g of cereals are taken for 1.5 liters of liquid. Be sure to add spices: salt, black pepper, oregano, mint and basil. One lemon and 2 tomatoes are needed to add a special flavor to the broth.

Turkish lentil puree soup is prepared using a special technology:

legumes are washed in several stages;
peeled tomatoes, cut into small cubes;
melt in a saucepan 100 g of butter and 2 tbsp. l. vegetable oil;
add vegetables to the melted mass, fry them for about 3 minutes;
add lentil grains and simmer over low heat until it acquires a lighter shade;
pour water and cook until tender.

boil lentils All ingredients of the composition must be practically boiled out in order to get a puree base. At this stage, the contents are salted and pepper, mint, oregano and basil... The resulting aromatic consistency is simmered on low heat for another 10-15 minutes, so that the spices give their full flavor potential.

At this time, they begin to prepare croutons, with which Turkish lentil soup is best combined. Slices of bread are fried in a frying pan in vegetable or olive oil until crisp. Rub the slices on top with chopped garlic and sprinkle with grated cheese and herbs. For 1-2 minutes. sent to the microwave to melt the unusual breading.

The resulting soup is passed hot through a sieve. It is not advised to knock down the consistency with a blender, as this leads to the formation of foam.

Serve with creamy lentil soup with croutons, as well as 2 lemon wedges. In this case, the bread or dish is lightly sprinkled with citrus juice. The oriental treat is decorated with fresh herbs.

Moroccan Lentil Soup Recipe

African nations like to start their day with a very hearty breakfast. In addition, the hot climate is very exhausting for the inhabitants of the south, and the lack of water leads them to despair. The unsurpassed Harera soup brings to life all the desires of Moroccans: to feed and quench your thirst. The traditional dish is prepared with meat (200 g), but not pork.

The process of making Muslim lentil soup includes the following steps:

chickpeas (1 handful) are peeled and soaked for 8 hours;
green lentils (2/3 cup) are boiled until half cooked;
tomato pulp (4 pcs.), celery stalks (3 pcs.), onion, parsley and cilantro interrupted in mashed potatoes with a blender;
cut chicken meat in portions, add chickpeas to it, pouring it all with vegetable sauce and 1.5 liters of water;
close with a lid and simmer for 40 minutes;
a few minutes before the chickpeas are ready, add boiled lentils, rice (1/2 cup), tomato puree (3-4 tbsp. l.);
boil the contents for 5 minutes and then season with paprika, turmeric and chopped bell pepper slices.

During the fast, Moroccan soup is prepared without meat broth. However, it turns out to be just as tasty and aromatic.

To give the green lentil soup the required thickness, a viscous mixture is made separately. A tablespoon of flour is diluted with water, stirring thoroughly so that there are no lumps. Then the resulting slurry is poured into vegetable sauce or tomato puree. In Morocco, Harera soup is prepared with an egg, which is whipped and then introduced into a hot dish in a thin stream and in a circular motion. In consistency and yellow-red hue, the African treat resembles Ukrainian borscht. Therefore, it is served from time to time with sour cream and herbs.

French soup Conti with milk flavor

A minimum of spent efforts, money and time, but a maximum of vivid impressions. This is how this French lentil soup recipe conquered Europe. In addition, nutritionists have recognized him as an indispensable "companion" on the path to a perfect figure. It takes 30-40 minutes to prepare a delicate puree soup.

But to achieve a similar result, step-by-step instructions are followed exactly:

pour water (250 g) yellow lentils, and cook it over medium heat until tender;
at this time, croutons are made: the pulp of the loaf is cut into small cubes, removing the crust;
pieces of bread are fried in butter in a frying pan;
as soon as the lentils are cooked, they are separated from the broth;
the grains are ground in a blender, followed by grinding the mass through a sieve;
the resulting puree is unloaded into a saucepan and put on low heat;
pour a glass of milk into the composition;
if necessary, dilute the mixture with broth to give the dish the uniformity of sour cream;
add 1 tbsp. l. butter.

At the final stage, the puree soup is seasoned with salt and pepper if desired. Gourmet cuisine also adds 1-2 grams of saffron. But if such a rare spice is not available, it is replaced with turmeric or Indian curry. Alternatively, you can gently stir in the egg yolk into the resulting mass. Lentil treats are served in special ceramic tureens, decorated with parsley or cilantro.

The croutons are poured into an earthenware bowl so that guests can add them themselves to the puree soup before the meal.

Scots welcome guests with lentil soup

The rich vegetable broth is mainly made from red lentils (400 g). Then the broth acquires the texture of a puree, since this variety of culture boils down very quickly. The legumes are washed in a sieve under a tap. Pour in warm water and leave for 30 minutes.

While they swell, prepare a dressing:

5-6 slices of bacon are cut into thin slices;
fry the meat product in a large amount of vegetable oil;
remove the finished bacon with a slotted spoon;
chopped vegetables are stewed in the remaining oil: celery stalks, carrots and onions;
at the end of frying, add garlic passed through a press.

During the preparation of the soup, the foam is constantly removed. In this case, the composition is periodically stirred so that it does not burn.

Unload the bacon, soaked lentils, and vegetable dressing into the pan. Pour the contents of 1.5 liters of water. Season with salt and pepper. Add bay leaves and simmer over low heat for about 30 minutes. Before turning off, put 2-3 sprigs of parsley. Traditionally, the classic European soup recipe involves grinding the mass in a blender. In this case, decorate with herbs just before serving.

The original Scottish lentil soup is served garnished with chopped green onions topped with a vibrant broth.This aroma of freshness brings a special touch of spring extravaganza to an amazing dish.

Lentil soup in Georgian

Potatoes are already appearing in this oriental treat. To obtain a rich broth, take 400 g of root vegetables. The same amount of lentils is poured with water for 6-8 hours, although it is possible for 30-60 minutes. It all depends on the type of legume. The seeds are sent to a pot of cold water (1: 2 ratio). After boiling, reduce the heat to a minimum. During the cooking process, the foam is constantly removed.

At the final stage of readiness:

add diced potatoes;
add carrots in the form of slices;
chopped onions are sautéed with tomato pulp;
the resulting sauce is added to the soup;
at the end the contents are seasoned with salt, pepper and spices.

Black or red pepper gives the Georgian soup a hot taste. Spicy aficionados usually use chili.

The readiness of the dish is judged by the soft texture of the vegetables. If they pierce freely, remove the pan from heat. Although the recipe for the soup with lentils and potatoes does not involve the use of meat, the women of the East prepare the soup with meat broth. In doing so, they use chicken, lamb, beef and pork. Georgian food is served in combination with fresh herbs, as well as heated lavash. In addition, the finished dish must be sprinkled with lemon juice.

Armenian soup with lentils for real men

Thick and rich, and most importantly, hearty vospiapur is ideal for lunch or dinner. The mouth-watering soup contains beef (500 g), prunes (up to 7 pieces) and walnuts (½ glass of kernels). An Armenian treat is spiced up with ajika (1 tbsp. L.), As well as chopped garlic (2-3 cloves).

The thick soup is prepared in 4 stages:

The broth is prepared. The beef is boiled until tender, constantly skimming off the foam. Pull out of the broth to cut into pieces. The broth is filtered to obtain a transparent composition, and again sent to the fire. Sliced potatoes and lentils are brought in.
Fry vegetables. The onion is chopped and sautéed together with garlic in butter. Take 2-3 tbsp. l. dairy product for a rich taste.
Prepare the fruit. The kernels are fried in a skillet until they dry out and begin to exude a pleasant aroma. The prunes are cut into slices.
All cooked ingredients are combined except meat. Adjika and other spices are added with them.

In the European interpretation of this oriental dish, beef is often replaced with chicken, using only the breast. Instead of prunes, dried apricots are often used, sometimes raisins are added. On rare occasions, beans are cooked rather than lentils. The presentation of the Armenian vospiapur is carried out in an unusual way. Pieces of meat are laid out in portioned plates, and then the rich broth is poured. There is also a lean option for preparing an Armenian dish.

The soup is usually garnished with fresh herbs. In addition, 5 minutes before readiness, they practice to add the juice of freshly squeezed lemon. This sourness carries its own message in an oriental treat.

All the best for children

Proper nutrition makes an invaluable contribution to a child's health. For this reason, pediatricians recommend diversifying the children's weekly menu with lentil soup. It is also advised to complement the dish with healthy vegetables. The process of preparing an appetizing dish begins with soaking 150 g of lentils.

After 3 or 8 hours, the rest of the operations are started:

swollen seeds are poured into the pan;
pour them 250 ml of water;
bring to a boil and salt;
seasoned with thyme and turmeric;
make butter (2 tsp);
add diced tomatoes, carrots and red onions;
rub the ginger root (teaspoon) and boil for 10 minutes;
pour chopped cilantro and broccoli into the broth;
squeeze lemon juice (1 tbsp. l.) and simmer over medium heat for another 5 minutes.

In order not to digest lentils, it is advised to put the seeds in already boiling water. In addition, there is an opinion that it does not need to be soaked.But then the legumes will have to cook much longer.

The contents are regularly stirred to fully cook the food. The foam is removed all the time so that the broth becomes almost transparent with a light amber undertone. For children, this multivitamin soup will be a real boon, as it contains a huge amount of healthy vegetables. If it is not possible to buy broccoli, it is successfully replaced cauliflower... The dish is served with a white baguette and sour cream.

Explosive mix with lentils, peas and beans

An ancient recipe for lentil soup with peas and beans will help to prepare a hearty lunch with a piquant aftertaste, while retaining all the useful properties. The legend says that only real heroes and Amazons can master this dish. Therefore, it is worth trying yourself in such a role. Preparatory work begins in advance. All types of legumes are taken in the amount of 1/3 cup. Soak for several hours.

Next, step by step perform the required actions:

cut smoked breast and sausages into pieces;
fry the slices with onions and garlic in vegetable oil;
at the end, season with Indian curry, salt and suneli hops;
meat, chopped bell peppers (red and green), as well as greens and stalked celery are added to the soaked beans;
pour boiling water and stew for 30 minutes;
add spinach (bunch) and bay leaf;
cook for another 10 minutes with the seasoning for the meat.

The recipe for this ancient soup contains red hot peppers. However, such a spicy ingredient often drowns out the exquisite play of smoked meat and legumes. Then they just use regular black pepper instead.

When serving, the dish is decorated with a huge bunch of "curly" parsley. In addition to meat, arugula and fragrant cilantro are excellently impressed. Since the soup is poured into a deep bowl, it is etiquette placed on a large flat dish. Grated cheese is beautifully placed around the perimeter of the dish. Then guests can add it to the soup to enjoy the delicious taste of the processed milk product.

Lentil Soup Recipe for True Gourmets

Supporters of a healthy diet will appreciate the exquisite soup of lentils and pumpkin called "Lima". This version of a hearty dish is sometimes prepared with meat.

However, traditionally, the cooking process includes simple steps:

Lima variety (1 cup) soaked in water overnight;
in the morning, legumes are poured into 2 liters of liquid, pepper (peas) and bay leaf are added;
the mixture is boiled until the seeds are soft;
dice the pumpkin, garlic and onion;
vegetables are fried until golden brown in olive oil;
crush the contents with curry;
add lentils, vegetables, and green peas to the beans.

Simmer the broth over low heat until the legumes are fully cooked. 5 minutes before turning off, add salt and spices that do not tolerate heat treatment. To get a rich taste, after turning it off, it is recommended to leave the soup for 15-20 minutes under the lid.

Gourmet Lima soup goes well with rye bread, as well as fresh tomatoes.

Lentil Soup in Fasting

A special place in this recipe is given to different varieties of peppers, as well as celery and thyme. Such a spicy dish is certainly not suitable for a daily menu. Yet this lean Lesht soup will bring new colors to the everyday diet. To prepare a healthy treat, take 150 g of a brown or green variety of lentils. The seeds are soaked for 2-3 hours in cold water.

Next, cut into small cubes:

leek;
carrot;
stalked celery (2 pcs.);
bell pepper;
garlic (5 cloves).

The first 3 items from the list are sautéed in vegetable oil over medium heat for 5 minutes. Then add the rest of the ingredients. The contents are fried for about 2 minutes. Contribute 1 tbsp. l. tomato paste or ketchup. Add ½ teaspoon of sugar. After 2 minutes. pour 200 ml of water and extinguish all this for another two minutes.Then the lentils are poured and the volume of the broth is added to 1 liter.

This lean soup is prepared in a slow cooker. After the frying process, set the "Quenching" mode for 25-30 minutes.

5 minutes before readiness, the vegetable broth is seasoned with a whole set of spices. As standard, it consists of 2 types of pepper: cayenne and pink. It also includes bay leaves and dry thyme. At the end, the soup is seasoned with salt. The final touch is fragrant fresh herbs.

Among other things, lentils are sometimes prepared on the basis of yogurt or milk, whipped with yolks. More than once, mushrooms or eggplants are added to the soup. As you can see, this type of legume is surprisingly appealing to many well-known products.

Video recipe for Spanish lentil soup