Red Lentil Soup - Easy Lentil Soup Recipes

Reviews (2)

6

Updated: Mamamaksa

01/02/2020 Cooking time: 1 hour 10 minutes

I am sharing a recipe for red lentil soup. This is a lean vegetable soup that is prepared from the simplest ingredients. Red lentils are the most easily digestible legume variety.

Lentil soup with chicken - Simple, step-by-step recipe

Ingredients:

• Red/green lentils – 200 gr.
• Chicken breast – 1 pc.
• Potatoes – 500 gr.
• Bell pepper – 1 pc. (optional)
• Onions – 2 pcs.
• Tomato paste – 3 tbsp. spoons
• Garlic – 5-7 cloves
• Greens - to taste
• Carrots – 1 pc.

Cooking method:

1. The first thing we do is wash the lentils very thoroughly and fill them with water.

Tip: If you choose red lentils, there will be no problems with cooking; they soak and cook very quickly. But you will have to tinker with the green one, like with peas. Soak for at least a couple of hours and cook longer.

2. Wash the chicken breast thoroughly, cut it into pieces if desired and let the broth simmer.

3. The lentils have stood, swollen, we drain the excess water and lower the plant into the broth. And cook for about an hour, constantly removing the resulting foam.

4. Meanwhile, cut the peeled potatoes into cubes and fill them with water for a while.

5. Peel the onions and chop them finely. Fry it in a heated frying pan with vegetable oil.

6. Peel the carrots and grate them on a coarse grater, then add them to the onions and fry them together until tender. If desired, you can add bell pepper. Then add tomato paste. Fry it a little and turn it off.

7. After an hour, remove the meat. Drain the water from the potatoes and place them in the broth. Finely chop the greens and squeeze the garlic through a garlic press.

8. The potatoes are cooked, add the onions and carrots, return the meat, salt and pepper to taste and bring to a boil, cook for a couple of minutes and add the greens. Taste for salt and spices and turn off the stove.

Pour the soup hot, it is best served with sour cream, you can add croutons to taste and please your loved ones. Bon appetit.

Recipe 5: How to Make Red Lentil Soup

Very aromatic, tasty, satisfying and at the same time so easy to prepare chicken soup with the addition of lentils!

• potatoes - 400 g;
• carrots - 100 g;
• red lentils - 150 g;
• salt - to taste;
• chicken breast - 1 pc.;
• ground black pepper - to taste;
• onion - 100 g;
• vegetable oil - 2 tbsp;
• green dill - 1 small bunch

Place the chicken breast in a pan and fill it with cold water (you need about 3 liters of water).

Then put the pan on the stove, bring everything to a boil, then add salt and cook for 40 minutes, not forgetting to skim off the foam.

While the chicken breast is cooking, grate the carrots and finely chop the onion.

Then fry the onions and carrots together over low heat in vegetable oil until soft.

We wash the lentils.

Peel the potatoes, then cut them into small cubes.

After 40 minutes, remove the chicken breast from the broth and put the potatoes in the pan (you can strain the broth if desired).

As soon as the chicken broth boils, add the lentils to the broth. Salt and pepper the soup to taste. Cook for another 5 minutes.

And at this time, we “disassemble” the chicken breast: we separate the chicken meat from the bones, then we cut the chicken meat (or simply separate it with our hands) into small pieces.

After this, add carrots and onions to the soup.

Next, add the chicken meat.

Then cook the soup for another 5 minutes, taste and add salt if necessary. We wash the dill with running water, chop it finely and add it to the chicken soup.

Remove the pan from the stove and let the soup brew for a few minutes.

And serve chicken soup with lentils on the table!

Red lentil soup without meat

Ingredients:

• Red lentils – 200 gr.
• Medium potatoes – 1 pc.
• Medium onion – 1 pc.
• Carrots – 1 pc.
• Tomato – 1 pc.
• Tomato paste – 1 tbsp. spoon
• Garlic – 2 cloves
• Salt, pepper - to taste
• Paprika - to taste
• Vegetable oil - for frying

Cooking method:

1. Peel all vegetables: carrots, potatoes, garlic, onions, rinse under running water. Then cut into small cubes. Pour boiling water over the tomato for one minute, rinse with cold water and remove the skin from it, cut into pieces.

2. Be sure to wash the lentils. Pour vegetable oil into a thick-bottomed pan, add the onion and saute it for 2 minutes over medium heat, stirring occasionally.

3. Next, add the carrots and also sauté for two minutes. The next ingredient is a tomato, place it in a saucepan and cover with a lid for 5 minutes.

4. Add tomato paste and mix everything well. Then put the potatoes and lentils into the pan and pour in 1.5 liters of water. Stir again, cover the pan with a lid and bring to a boil. Then cook for about 20 minutes.

5. About two minutes before readiness, add salt, pepper, and add spices to taste. Using a blender, turn it into puree soup.

Additionally, the dish can be sprinkled with lemon juice to improve the taste. Bon appetit.

Recipe 2: Turkish red lentil soup (with photo)

Turkish lentil soup in the form of creamy puree is a traditional dish of Turkic cuisine. There are similar recipes in other countries, for example, dal soup in India with a mixture of masala spices, red lentil soup with tomatoes in Morocco, Syrian soup with spinach, and so on.

Each country has its own cooking technique, special ingredients, and spices. Thanks to this, lentil soup is always a new tasting dish. And even in Turkey, lentil puree soup is prepared in different ways, for example, recipes with mint, basil, oregano, lemon, potatoes, carrots, tomatoes, and various spices are popular. Different cafes or restaurants may have lentil soups that are completely different from each other, although the chef will tell you with confidence that this is a traditional Turkish recipe.

• 200-250 grams of red lentils;
• 2 large carrots about 400 grams;
• 2 large onions about 300 grams;
• 1 tsp. without a slide of turmeric;
• 0.5 tsp. ground red pepper;
• 0.5 tsp. ground coriander;
• salt to taste.

Leave the lentils in the water overnight.

In the morning, drain the water and rinse the beans.

Place the lentils on the fire in salted water. Do not salt the soup water too much, as you will add additional salt to the roast.

You can cook it either in vegetable broth or in water, so the soup turns out equally tasty. In Turkey, this soup is almost always cooked in broth.

While the red lentils are cooking, fry them.

For frying you will need carrots and onions.

Cut the onion into large cubes. Grate the carrots.

First, fry the onion.

After 3-4 minutes, when the onion has browned, add the carrots and spices.

Fry vegetables until golden brown.

Cook the finished frying with the lentils for about half an hour.

Cool the finished lentil soup and begin turning it into a puree soup.

After you make it homogeneous, you need to reheat it again.

Make sure it doesn't boil.

Lentil soup is great served with traditional Turkish flatbread or something crunchy like chickpea chips or pita bread.

Bon appetit!

Lenten Vegetarian Green Lentil Soup

Ingredients:

• Green lentils - 150 gr.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Garlic - 4 cloves
• Ginger - 1 small piece
• Cherry tomato – 5 pcs.
• Cilantro - a small bunch
• Curry - 1 teaspoon
• Turmeric – 1 teaspoon
• Salt - to taste

Cooking method:

1. Wash the lentils and add water, leave for a couple of hours.

2. Meanwhile, prepare the vegetables. Peel the carrots using a knife or vegetable peeler. And we cut it into large or small bars, depending on who you like.

3. Peel the onion and chop it in your usual way. Place the garlic cloves, press them with a knife, and easily remove the skin and chop it finely. We cut the ginger in the same way as the garlic.

4. Wash the cherry tomatoes, cut out the stalk and simply cut them into halves.

5. After two hours, put the lentils in a saucepan, add water and bring to a boil, cook for 35 minutes.

6. Then lay out all the chopped vegetables, except for the tomatoes, we will add them later. Bring everything together to a boil and cook for about another 12 minutes.

7. Add spices, stir well and cook over medium heat for another 7 minutes. At the very end, add the cherry tomatoes and turn off the heat.

We put finely chopped cilantro into the finished dish, which is very warming and gives energy. Bon appetit.

Homemade Turkish lentil soup

Ingredients:

• Lentils - 1 cup
• Water - 1 liter
• Onion - 1 pc.
• Carrots - 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Spices for soup
• Flour - 1 tbsp. spoon
• Tomato paste - 2 tbsp. spoons
• Vegetable oil - for frying
• Turmeric - 1 teaspoon
• Adjika – 2 tsp
• Lemon - 1 pc.
• Paprika - 1 teaspoon

Cooking method:

1. The entire cooking process must begin with oil. Pour vegetable oil into a frying pan and heat it up. At this time, peel the onion and chop it, fry it, it is not necessary to chop it too finely. After the onion has stood on the stove for about three minutes, add the turmeric.

Tip: Of course, not all people in Turkey add turmeric, but if there is onion in the dish, then it is best to do so.

2. In addition to the turmeric, add 1 tablespoon of flour and fry until the smell of nuts appears.

3. Peel the carrots and cut into cubes. Add it to the onion, and after 3-4 minutes add tomato paste.

4. In Turkey they sell a special tomato paste, it is mixed with pepper paste. Unfortunately, we don’t have one, but we put adjika instead.

5. Wash the lentils very well, several times. And pour it into the onions and carrots. Fry a little and add water. The soup boiled a little and foam appeared, be sure to remove it. Cover with a lid, reduce heat and cook for 16 minutes. Add all the spices and stir well.

6. Take a blender and turn the dish into puree soup. Be sure to taste for salt and heat. Add lemon juice to taste.

7. Heat the oil very well, mix 1 teaspoon of paprika and adjika, fry them together. Pour it into a gravy boat.

We cut a lemon for everyone who takes part in eating this dish. Pour into a plate, pour over the sauce and serve. Bon appetit.

Black lentil soup

Hello Anna!

There are many recipes for delicious soups made from black lentils, also called “beluga”, apparently for its resemblance to black caviar. It is not necessary to soak it, like any other variety of lentils. But it’s worth cleaning it from dust.

Gourmet soup: meatballs and black lentils

For a three-liter saucepan:

• Minced meat – 250 g;
• Egg;
• Lentils – a cup;
• Garlic – a couple of cloves;
• Red bell pepper – half;
• Carrot;
• Bulb;
• Petiole celery – stem;
• Vegetable oil – 1 tbsp. l.;
• Dill and parsley are greens.

Preparation:

• After washing, put the lentils to boil in 3 liters of water.
• Form meatballs: mix minced meat and salt, pepper with chopped egg and garlic.
• After the lentils have boiled for 5 minutes, add the meatballs to the soup.
• Sauté chopped onion, celery and carrots over low heat for a couple of minutes.
• Chop the bell pepper and add it to the pan along with the sautéed vegetables.
• Cook for another 10 minutes until the lentils are cooked.
• Serve with fresh herbs.

Thick Lenten Soup: Potatoes and Black Lentils

Required:

• Large potatoes – 4 pcs.;
• Lentils – 4 tbsp. l. with a slide;
• Water – 1.2 l;
• Tomato paste – 2 tbsp. l.;
• Onion;
• Bulgarian pepper;
• Carrot;
• Vegetable oil for frying;
• Greenery.

Preparation:

• Put the kettle on to boil the water.
• Peel and cut the vegetables: onion, if desired, into half rings or cubes, carrots in the same way or you can grate them.
• Pour a few tablespoons of oil into a saucepan and put it on fire.
• Season the vegetables with salt and simmer directly in the pan.
• Rinse the black lentils, pour them into a saucepan with the vegetables and pour boiling water over them.
• Cook everything for 5 to 10 minutes. after boiling. The heat is low, you can cover the soup with a lid and move it a little.
• Cut the potatoes into cubes or strips while the beans cook. Grind bell pepper.
• Salt the broth. Add peppers and potatoes. Cook for about 5 minutes. after it boils.
• Add tomato paste and cook for another 5 or 10 minutes. with the lid on. Greens can be added at this stage or at the end.

Exotic soup in Thai style: rabbit and lentils

You will need:

• Rabbit legs – 3 pcs.;
• Young carrots – 2 pcs.;
• Beluga lentils – 1 cup;
• Kaffir lime leaves – 5 pcs.;
• Lemon grass - 3 stems;
• Pepper paste – 150 g;
• To taste: coriander greens, lime zest, sea salt, galangal root, chili pepper.

Preparation:

• Pour water over the rabbit legs, add coarsely chopped carrots and cook for about 45 minutes.
• Boil black lentils until tender. This will take about 20 minutes or so.
• Grind the lime leaves, lemongrass and chili pepper.
• Grate galangal root on a fine grater.
• After 45 min. After cooking the broth, add spices and cook for another quarter of an hour.
• Now it's time to add boiled lentils, pasta and salt to the soup. Mix well and turn off the heat.
• Serve the soup into bowls, placing a rabbit leg in each. Garnish with coriander and lime zest.

A simple, hearty and unusual-tasting soup: Brussels sprouts and lentils

• Chop the carrots and onions, fry in vegetable oil.
• Pour 1.5 or 2 liters of water, add vegetables and lentils (180 g).
• Let simmer for 10 or 15 minutes.
• Peel tomatoes (2 pcs.) and cut into cubes.
• Add tomatoes and Brussels sprouts.
• Boil the soup for another 20 minutes. over low heat.
• At the end, add salt and pepper.
• When serving, garnish the soup with herbs.
• If you like pureed soups, you can grind the dish in a blender.
• For those who prefer the delicate taste of the first course, add cream to the plate when serving.

Best regards, Galina.

Meat lentil soup with pork

Ingredients:

• Pork meat - 300 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 4 pcs.
• Lentils - 200 gr.
• Spices for meat - 1 teaspoon
• Salt, pepper - to taste
• Bay leaf - 1 pc.
• Vegetable oil - 2 tbsp. spoons

Cooking method:

1. Wash the meat, cut it into cubes and put it in a saucepan where we will cook the soup. Pour some oil and fry.

2. Peel and chop the onions and carrots as desired, place them in a saucepan. Mix well and fry everything together. Then add spices for the meat.

3. Pour 400 ml. boiled water, cover with a lid and simmer for 10-15 minutes.

4. Place the peeled and chopped potatoes into the pan, followed by the washed and pre-rinsed lentils.

5. Add bay leaf, salt and pepper to taste, add just enough water so that all ingredients are completely covered. Cover with a lid and cook until the potatoes are soft.

The dish is ready, pour into plates and sprinkle with fresh herbs. Bon appetit.

Lentil soup with chicken broth in a slow cooker

Ingredients:

• Onion - 1/2 part
• Potatoes - 3 pcs.
• Pepper - 1 pc.
• Carrots - 1 pc.
• Chicken quarter - 1/2 part
• Red lentils - 100 gr.
• Salt, pepper - to taste
• Bay leaf, peppercorns, dried mint
• Vegetable oil - 1 tbsp. spoon

Cooking method:

1. Cook chicken broth. Pour vegetable oil into a multicooker, add grated carrots, chopped onions, and lightly fry.

2. Wash the pepper, cut out the seeds, chop finely, pour into the slow cooker and continue sautéing.

3. Peel the potatoes, wash them, cut them into cups and add them to all the ingredients. Then lay out the chicken meat, pre-processed lentils and pour in the broth until the 3L mark.

4. Salt, pepper, add dried mint. Close the multicooker and turn on the cooking mode for 20 minutes. At the end, add bay leaf, peppercorns and leave on heat for 5 minutes.

The dish is ready. Bon appetit

Delicious lentil soup with smoked meats

Ingredients:

• Lentils - 200 gr.
• Smoked chicken meat - 350 gr. (without skin)
• Potatoes - 200 gr.
• Onions - 100 gr.
• Carrots - 100 gr.
• Celery - 100 gr.
• Green onion - 50 gr.
• Tomato juice - 200 ml.
• Vegetable oil - 30 gr.
• Salt, pepper - to taste
• Bay leaf - 2 pcs.
• Water - 1.3 liters

Cooking method:

1. Pour water into the pan, pour in the washed lentils, cover with a lid and cook.

2. Separate smoked meats from skin and bones. Chop finely. After the lentils have boiled, add the meat.

3. Peel the potatoes, cut them into cubes and place them in a saucepan, stir.

4. Onions, carrots, celery, washed, peeled and chopped into small cubes. Heat a frying pan with oil and fry the vegetables.

5. Once everything is well fried, pour in tomato juice, salt and pepper to taste. Cover with a lid and bring to a boil.

Place the vegetables in the pan. We cut the greens. Pour the soup, decorate and serve. Bon appetit.

I hope that these recipes will definitely be useful to you.

Author of the publication

offline 12 months

Recipe 6: Simple Red Lentil Meat Soup

Lentils have exceptional benefits for the body, because they are rich in protein, microelements and vitamins. At the same time, it is also very tasty and is used in a wide variety of dishes. Lentil soup with meat broth is an excellent option for every day, it is aromatic and quite filling. Lentils do not cook for long, so they are added to the broth at the same time as the potatoes. Overcooking in vegetable oil adds thickness and vegetable flavor.

• Pork on the bone - 0.5 kg
• Potatoes - 3-4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 3-4 cloves
• Tomato paste - 2 tbsp.
• Lentils (red) – 100 g
• Salt, pepper, spices - to taste
• Vegetable oil - for frying

Make sure you have all the necessary products on hand. Tomato paste can be replaced with tomato juice or fresh tomatoes. It is better to take red lentils. The green one turns out to taste no worse, but the appearance is not an acquired taste, because the soup takes on a gray-green color.

We wash the pork and fill it with cold water, add a little salt. Bring to a boil over high heat, constantly skimming off the foam. After this, reduce the temperature to medium and cook under the lid for 35-40 minutes. Peel the potatoes, wash them and cut them into cubes. We sort and wash the lentils. Place both ingredients into the broth. Remove the meat, cool, cut into pieces and also return to the pan. Mix the contents so that the lentils do not stick to the bottom of the dish, and cook for about 20 minutes.

Peel, wash and chop the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and fry the vegetables until soft, add tomato paste.

Add the overcooked mixture to the pan, add your favorite spices and taste for salt. Peel the garlic, pass it through a press or finely chop it and also add it to the soup. Turn off the heat and let the dish simmer on the cooling stove for about 10 minutes. Pour into plates, sprinkle with herbs and serve. You can add a little more minced garlic to each serving for more flavor.