Lentil puree soup: how to prepare with lean, cream, chicken |

The cookbook of an experienced housewife contains recipes for various soups. The ingredients for their preparation are selected according to personal taste. I would like to pay special attention to healthy and satisfying soups made from legumes. Lentil puree soup has a creamy texture. And you can prepare this dish in different ways.

Easy Lentil Soup Recipe

How to cook lentil puree soup? This question is asked by those who have never cooked this dish. In fact, the process is not labor-intensive if a basic set of products is taken as a basis.

You will need:

Garlic – 3 teeth.
Carrots – 0.5 pcs.
Lentils – 180 g.
Potatoes – 200 g.
Onion – 30 g.
Water – 1.8 l.
Tomatoes – 200 g.
Olive oil – 3 tbsp.
Salt – ½ tsp.

Preparation:

Pour water over the cereal and peeled garlic. Bring to a boil, skim off the foam, and cook for half an hour.
Grate the carrots on a coarse grater and chop the onion finely. Fry the ingredients with tomato puree.
Cut the peeled tubers into cubes.
Add the roasted tomatoes, potatoes, and salt to the pan. Cook for 25-28 minutes, puree the mixture with a blender.

We looked at how to prepare a dish according to the classic recipe. Use red or yellow grains as they cook quickly. A kitchen machine is also suitable for chopping.

Creamy red lentil soup

Compound:

red lentils – 0.25 kg;
potatoes – 0.25 kg;
onions – 100 g;
refined vegetable oil – 40 ml;
tomato paste – 40 ml;
carrots – 100 g;
garlic – 3 cloves;
water – 1 l;
butter – 30 g;
ground paprika – 5 g;
hot red pepper (ground) – 1 g;
coriander – 4 g;
spicy herbs (dried) – 5 g;
lemon – 0.5 pcs.;
salt - to taste.

Calorie content of the dish per 100 g: 89 kcal.

Cooking method:

Rinse the lentils under the tap, place them in a sieve or colander, and allow the water to drain.
Peel the potatoes and cut them into cubes about 1.5 cm in size.
Scrub the carrots, wash them, cut them into cubes half the size of the potatoes.
Remove the peel from the onion and cut into small pieces.
Peel the garlic cloves and cut into slices.
Boil the water ahead of time, as this recipe will require hot water.
Pour vegetable oil into the bottom of the pan. Place the pan over medium heat.
After 2 minutes, when the oil is hot, put the onion in it and fry it for 2-3 minutes.
Add carrots and garlic to the onions, after 2-3 minutes add potatoes to the vegetables. Fry the vegetables together for 3-4 minutes, then add the tomato paste and continue cooking the vegetables for 2-3 minutes.
Add lentils, salt, dried herbs and coriander. Pour boiling water over the food. Wait for the contents of the pan to boil.
Simmer the soup for 25 minutes, then remove the pan from the stove and puree the contents using an immersion blender.
Melt the butter. Mix it with lemon juice, paprika and hot pepper.

Divide the soup into bowls, pour a mixture of lemon juice, oil and seasonings over it, then serve. The dressing will not only improve the taste of the dish, but also decorate it.

Green lentils with cream

Creamy lentil soup has a delicate texture. Cereals contain a lot of protein, vitamin B1 and iron. It is an environmentally friendly product.

Ingredients:

Green lentils – 250 g.
Water – 900 ml.
Onions – 2 pcs.
Carrots – 100 g.
Sunflower oil – 35 ml.
Garlic – 3 teeth.
Heavy cream – 150 ml.
Salt, pepper – ½ tsp.

Preparation:

Leave the cereal in the water overnight.
Chop the onion into half rings and the root vegetable into circles. Chop the garlic.
Fry the chopped vegetables for 4-5 minutes.
Pour vegetables and cereals into the pan. Pour in water, pepper and salt. Cook for about 35 minutes, crush into puree. Pour in the cream and heat it up.

You can serve the soup with crackers. They are easily prepared from regular bread or loaf. If desired, sprinkle with green onions.

I would like to note that this soup can be eaten by children. It turns out to be a filling and quite tasty dish. It is allowed for diabetes mellitus and stomach ulcers.

The benefits and harms of lentils

The familiar and beloved lentils were first cultivated in the Asian region. But she “didn’t stay there for long”, quickly conquering other continents. This is not surprising, since it is not only nourishing and tasty, but also healthy. Boiled beans also contain only 116 calories, which allows you to immediately include it in your diet.

Benefit:

The presence of magnesium: ensures relaxation of the walls of blood vessels, which improves internal blood flow and ensures the proper functioning of all organs.
Folic acid content: participates in metabolism, supports the nervous system and is necessary for the proper synthesis of DNA and blood cells.
The presence of soluble fiber: actively reduces cholesterol levels, which protects a person from fatal vascular diseases (heart attack, stroke).
The presence of insoluble fiber: helps the gastrointestinal tract, preventing various diseases.
Protein content: is a plant source of protein, which is very important for a vegetarian menu.
The presence of iron: prevents many blood diseases.

Contraindications:

Metabolic disorder: Purines, which are found in lentils, can cause gout attacks.
Kidney disease: Given the high protein content, long-term consumption of lentils can cause certain complications.
Tendency to flatulence: fermentation of any legumes causes a similar effect.

Lentil soup with chicken

We bring to your attention a delicious chicken broth soup. This hearty dish will certainly come in handy during the cold season. Tender chicken and cereal harmonize perfectly in one dish.

You will need:

Broth – 1.6 l.
Chicken breast – 250 g.
Potatoes – 200 g.
Onion – 1 pc.
Carrot – 1 pc.
Red lentils – 85 g.
Squash caviar – 50 ml.
Cream – 30 ml.
Vegetable oil – 35 ml.
Salt – 0.5 tsp.
Black pepper – 0.25 tsp.

Preparation:

Fry the diced meat. Enter potato wedges.
Grate the carrots and chop the onion. Pour into meat, fry for 6 minutes. Sprinkle with salt and pepper.
Pour into a saucepan, add caviar, cereal and broth. Simmer for 35 minutes, make puree. Pour in the cream and heat.

The result is the most delicate aromatic lentil puree soup with chicken. Garlic croutons are a good addition. You can also make soup from chicken thighs.

Chicken recipe

Lentils in the soup go well with chicken. Such a treat will turn out to be dietary if you do not sauté the vegetables, but add them fresh. Products you will need: 400 g of chicken thighs, half a glass of legumes, 4 medium-sized potatoes, one carrot and onion, 3 garlic cloves, a couple of bay leaves, a pinch of turmeric, half a lemon, oil, salt. To make Lentil Chicken Soup, follow these steps.

Wash the lentils and cook after boiling for about 30 minutes.
Place the thighs in hot salted water and cook the broth.
Lightly saute small cubes of vegetables along with garlic in oil.
Miniature potato cubes are added to the finished broth, after which the components are boiled together for another 12-15 minutes.
The chicken removed from the soup is separated 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, and bay leaves are added to it. In 5-7 minutes the dish will be ready.

The treat is served hot with lemon slices.

Cheese soup

Lentil puree soup will be dietary if you cook it with chicken. This dish is sure to please lovers of bean dishes. Lentils by themselves do not have a specific taste, so the soup is complemented by other ingredients.

Required:

Chicken drumstick – 300 g.
Water – 1.9 l.
Lentils – 170 g.
Onion – 1 pc.
Olive oil – 20 ml.
Potatoes – 2 pcs.
Carrot – 90 g.
Processed cheese – 90 g.
Salt, spices - to taste.

How to cook:

Lentil puree soup is easy to prepare. First, the chicken is boiled until done.
Then cook the potatoes and cereal in the broth.
Fry the chopped onion and root vegetable. Pour into a saucepan and simmer for twenty minutes.
Salt, add cheese and spices. After five minutes, turn off the fire.

Velvety lentil puree soup with melted cheese can be served hot. The cheese makes a tender dish. It is better to eat this soup hot.

Creamy yellow lentil soup

Compound:

yellow lentils – 0.2 kg;
potatoes – 0.3 kg;
tomatoes – 0.2 kg;
carrots – 100 g;
onions – 100 g;
garlic – 5 cloves;
refined vegetable oil – 40 ml;
water – 0.8 l;
butter, salt, paprika - to taste.

Calorie content of the dish per 100 g: 74 kcal.

Cooking method:

Peel the potatoes and cut into medium-sized cubes.
Rinse the lentils well.
Peel the carrots and chop them on a grater with large holes.
Remove the skins from the onion and cut it into small cubes.
Cut the tomatoes crosswise on the side opposite the stem. Dip the vegetables into boiling water, after 2 minutes, remove them with a slotted spoon and transfer them to a container filled with cold water. Peel the cooled tomatoes. Cut the fruits in half and remove the seed sacs. Cut the remaining pulp into small pieces; this is all you need to make the soup.
Place the lentils and potatoes in a saucepan and cover with water. Bring to a boil and leave to simmer for 30 minutes.
Heat oil in a frying pan, add onions and carrots. Fry them until golden brown. Add tomatoes and paprika. Simmer the vegetables for 5 minutes. Add the resulting dressing to the soup 10 minutes before the end of cooking.
Grind the soup to a puree using an immersion blender, squeeze the garlic into it, add salt and butter. Mix thoroughly.

When serving the soup, you can decorate it with sprigs of parsley, cilantro or other herbs.

Turkish dish

Let's look at how to make lentil puree soup without meat. The Turkish soup recipe is made from cereals and vegetables. A distinctive feature is the addition of mint and citrus juice.

We will need:

Water – 1.3 l.
Carrot – 50 g.
Onions – 50 g.
Red lentils – 190 g.
Butter – 80 g.
Mint – 1/2 tbsp.
Hot pepper – 1/4 tsp.
Lemon juice – 40 ml.
Table salt – 1 tsp.

Cooking option:

Turkish puree soup consists exclusively of red lentils. The cereal cooks perfectly, making the dish rich and smooth. Cut the onions and carrots into small cubes.
Fry the vegetables in melted butter for five minutes.
Enter the cereal with water. Cook until the cereal softens. Add salt, mint, pepper.
Use a blender to puree the ingredients and add citrus juice before serving.

This is what the recipe for Turkish pureed lentil soup looks like. This delicious and tender dish can be eaten with crackers. Dried mint adds an interesting flavor.

Recipe for vegetarians

Vegetarian lentil puree soup cooked with eggplants. You can add basil for flavor. It is recommended to soak the cereal in cool water for 3-4 hours.

Take:

Eggplants – 180 g.
Tomatoes – 190 g.
Red lentils – 110 g.
Basil – 3rd branch.
Sunflower oil – 20 ml.
Garlic – 1 tooth.
Drinking water – 1.6 l.
Onion – 1 pc.
Salt, pepper - to taste.

How to cook

Boil the cereal for 15 minutes.
Peel the eggplant and chop into cubes. Fry with onions and tomatoes. Add to soup and simmer for 12 minutes.
Remove from heat, add herbs, chop. This lean version of lentil puree soup can be cooked for lunch. And croutons turn out delicious from bran bread.

This recipe for pureed lentil soup will certainly come in handy for vegetarians. You can safely prepare the dish during Lent. It is very tasty with eggplants; the soup has low calorie content.

Vegetarian lentil soup

Vegetarians can treat themselves to light lentil soup.

The hardest part of the recipe is preparing the green legumes. They will need to be washed well in advance and removed from the husks. Ingredients: 250 g green lentils, 1 pc. celery, onion, 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.
Right at the bottom of the pan, the vegetables are thoroughly sautéed in fat.
Lentils are doused with boiling water, mixed with pepper and turmeric, and then added to the fry.
All that remains is to add water to the ingredients and cook vegetarian green lentil soup for 25 minutes, covering with a lid.

Each serving of the dish is sprinkled with lemon juice before serving.

Cooking with smoked meats

To prepare lentil soup with meat, it is best to use smoked pork ribs. And, besides them: 5-6 potatoes, 2 tbsp. red lentils, onions and carrots for frying, oil, salt, pepper mixture.

The meat component is divided into ribs, filled with water and cooked for 1.5 hours.
When the flesh begins to easily fall away from the bone, it is separated from the ribs, chopped and returned to the pan.
The potatoes are chopped into cubes and added to the broth.
Onions and carrots are lightly sautéed in melted fat.
The lentils are thoroughly washed with cold water, soaked in liquid for 10-15 minutes, after which they are also added to the soup.
All that remains is to pour the onion-carrot mixture, salt, pepper into the pan and cook until the legumes and potatoes are soft.

Before serving for lunch, the soup should sit covered for at least 20 minutes.