Healthy food supporters often include lentil entrees on the menu. Such foods are prepared for a relatively short time, they are tasty and nourishing. Lentils contain significant amounts of proteins and carbohydrates, so that it can replace meat products and cereals. This product is perfectly combined with any vegetables, it can be supplemented with meat, poultry, mushrooms, various cereals. Red beans are the quickest to boil. They do not require pre-soaking, their use in moderation is not contraindicated even to people with a tendency to flatulence. Red lentil soup can be cooked as often as you like. The presence of many recipes of this dish will significantly diversify the family menu, even during fasting.
Cooking Features
Cooking red lentil soup is as easy as rice or other cereals. Time, this process also does not take much. However, to obtain the best result, knowing a few important points will not hurt.
- Red lentils do not need to be soaked before cooking, but they also need preliminary preparation. It consists in picking up the cereal with the removal of husks and small litter and in subsequent washing it in running water.
- The cooking time for red lentils is only 15 minutes, but if you want to boil the cream soup out of it, the cooking time for the beans should be increased by 5-10 minutes. Then lentils will be easy to grind as with a blender, and with the help of a conventional potato masher. Using a blender allows you to get food that has a more delicate texture.
- Due to the fact that red lentils are boiled hot quickly, they are placed in the already prepared broth of potatoes and other vegetables, which require a longer preparation. If the composition of the dish is cauliflower, zucchini, green peas and other products that are cooked quickly, they are laid immediately after the lentils. Stir fry is added about 10 minutes before the dish is ready.
- After chopping products with a blender, the soup must be boiled again and boiled for at least a couple of minutes, otherwise it will quickly deteriorate. In a minute boil the dish needs and after the introduction of fresh herbs.
- Serve lentil soup to the table should be hot. It tastes best fresh. When serving, croutons and greens can be added to the table. Good ideas would be to fill the soup with sour cream or spicy sauce.
There are many recipes for red lentil first course; it is cooked differently in different countries. There is no single technology for cooking this dish. In order to avoid mistakes and get the expected result, it is advisable to follow the recommendations accompanying a particular recipe.
Simple recipe for red lentil soup
Composition:
- potatoes - 0, 2 kg;
- red lentils - 0, 2 kg;
- carrots - 100 g;
- onions - 100 g;
- tomato paste - 20 ml;
- refined vegetable oil 20 ml;
- water - 1, 5 l;
- salt, spices - to taste.
Method of preparation:
- Scrape, wash carrots. Drain it with a napkin, coarsely rub it.
- Peel the potatoes, cut into cubes of about 1 cm.
- Sort and rinse the beans.
- Free the onion from the husk, cut into small cubes.
- Pour oil on the bottom of the pan. Put chopped onions and carrots in it. Cook them for 5 minutes.
- Add tomato paste, stew vegetables with it for another 5 minutes.
- Add boiled water. Add salt, spices.
- When water boils, add potatoes. Cook it for 10 minutes.
- Add lentils and continue cooking the soup for another 15 minutes.
Let the soup stand, hold it for 10 minutes under the lid, then pour it into plates, sprinkle with chopped greens and serve.
Red Lentil Cream Soup
Composition:
- red lentils - 0.5 kg;
- water - 1, 5 l;
- onions - 0, 3 kg;
- carrots - 0, 3 kg;
- refined vegetable oil - 40 ml;
- tomato paste - 40 ml;
- zira - 5 g;
- garlic - 5 cloves;
- salt, black pepper powder - to taste.
Method of preparation:
- Rinse the lentils.
- Peel carrots, coarsely rub.
- Onion, freeing from the husk, cut into small pieces.
- Cut the garlic into plates.
- Heat the oil in a non-stick saucepan. Put the onion in it, fry it to a translucent state.
- Add garlic. When there is a distinct garlic flavor, add the carrots. Fry the vegetables for 5 minutes together.
- Add tomato paste and cumin, continue cooking for 2-3 minutes.
- Add lentils, cover with water. Stir the contents of the pan.
- When the soup starts to boil, simmer it gently for 25 minutes.
- Remove the pan from the heat. Crush the soup to a puree using an immersion blender.
- Salt and pepper the soup, return to the stove. Bring to a boil and, stirring, boil for 5 minutes.
Gentle, thick and rich lentil soup will surely be enjoyed by you and your household.
Lean red lentil soup with mushrooms and olives
Composition:
- red lentils - 0, 2 kg;
- fresh champignons - 150 g;
- pitted olives - 100 g;
- carrots - 100 g;
- onions - 100 g;
- refined vegetable oil - 40 ml;
- water - 1, 5 l;
- salt, spices - to taste.
Method of preparation:
- Wash the mushrooms, blot with a napkin. Cut into plates.
- Cut the olives into large rings.
- Peel onion, cut into small cubes.
- Coarsely rub the peeled carrots.
- Heat oil in a saucepan, put chopped vegetables in it, fry them for 5 minutes.
- Add the mushrooms and fry them with the vegetables until the excess liquid evaporates.
- Add the washed lentils, cover with water.
- Boil the soup for 15-20 minutes after boiling the water in a saucepan. 10 minutes before readiness add olives to it.
If you do not fast, then before serving to the table, the soup prepared according to this recipe can be filled with sour cream. This version of the first dish will appeal not only to fasting people, but also to vegetarians, as well as to people who are recommended a low carbohydrate diet.
Turkish red lentil soup
Composition:
- red lentils - 0, 25 kg;
- onions - 150 g;
- flour - 25 g;
- water - 1, 5 l;
- butter - 50 g;
- olive oil - 20 ml;
- tomato paste - 40 ml;
- dried mint - 5 g;
- fresh mint - to serve;
- lemon for serving;
- a mixture of peppers - 5 g;
- salt - to taste.
Method of preparation:
- Wash lentils, cover with water, bring to a boil and cook for 20 minutes. Temporarily remove the soup pan from the heat.
- Onion, peeled from the husk, cut into small pieces.
- In a skillet, melt 30 g of butter. Fry the onions in it until transparent. Transfer it to lentils.
- Add the remaining butter and olive oil to the saucepan. Fry the flour in the oil mixture for a minute.
- Add tomato paste, dried mint and pepper mixture. Cook them for 2-3 minutes. Put in the pan with other products.
- Stir the soup, add salt to taste.
- Grind the contents of the pan using a blender.
- Return the pot to the fire and cook the soup for 5 minutes. At the same time, food should be stirred to prevent it from burning.
When serving soup to the table in each plate, place a thin slice of lemon and a leaf of fresh mint.
Red lentil soup with chicken
Composition:
- red lentils - 0, 2 kg;
- carrots - 150 g;
- onions - 150 g;
- refined vegetable oil - 40 ml;
- chicken breast - 0, 5 kg;
- water - 1, 5-2 l;
- salt, fresh greens, wheat croutons - to taste.
Method of preparation:
- Wash chicken breast, cover with water, boil until ready.
- Strain the broth. Cool the breast, remove skin from it. Separate the meat from the bones and cut it into small pieces.
- Return the meat to the broth. Put the washed lentils in it. Bring to a boil and cook for 20-25 minutes.
- Wash, peel the onions and carrots, peel, chop, fry until soft and add to the soup 10 minutes before it is cooked. At this stage, salt it and season to taste.
- Grind the soup with a blender, boil for 5 minutes.
It is best to serve the soup prepared according to this recipe with wheat croutons, sprinkling it with finely chopped greens.
Red Lentil Soup
Composition:
- pork or beef on the bone - 0.5 kg;
- potatoes - 0, 4 kg;
- red lentils - 150 g;
- onions - 100 g;
- carrots - 100 g;
- tomatoes - 0, 2 kg;
- garlic - 3 cloves;
- fresh or dried herbs, salt, pepper - to taste;
- refined vegetable oil - 40 ml;
- water - 2-2, 5 l.
Method of preparation:
- Rinse the meat, cover with water. Bring over medium heat to a boil. Cook for 10 minutes, removing the foam protruding on the surface with a slotted spoon.
- Turn down the intensity of the flame. Boil the meat until it is easily behind the bones.
- Strain the broth. Cool the meat and cut into portions.
- Peel the potatoes, cut into cubes of about 1 cm.
- Cut onion and carrot, peel, cut into small cubes.
- Heat oil in a saucepan, put onions and carrots in it. Cook them for 10 minutes, stirring occasionally with a spatula.
- Dip the tomatoes with boiling water, peel off.
- Cut the tomato pulp into small pieces, add to the vegetables. Stew vegetables for 10 minutes.
- Put the potatoes in the broth, bring it to a boil.
- After 10 minutes, add the remaining vegetables. After 5 minutes after they enter the lentils and continue to cook the soup for another 15-20 minutes.
- 10 minutes before the soup is ready, return the meat to it, salt and pepper the dish, focusing on your taste.
Meat soup made from red lentils is very satisfying. It will appeal to men and gourmets who love good food.
Red lentils are quickly boiled soft and therefore are often used to prepare various dishes, including soups. Especially tasty and tender soups are obtained from these beans. The first dishes of lentil red can be made lean or with meat, chicken. All variants of this dish are good in their own way.
