Lentil soup recipe. Turkish lentil soup

"Merjimek Chorbasy" ( Mercimek corbasI) literally translates as "lentil soup". It's exceptionally tasty and nutritious dish, which many will like, and will perfectly warm on cold days. Merdzhimek Chorbasy, as a rule, is cooked from red lentils, because. green does not give such a rich taste and color.

Ingredients

• red lentils 200 g
• water 1 liter
• onion 1 PC.
• carrot 1 PC.
• butter 100 g
• dried mint 1 st. a spoon
• Red pepper 1 teaspoon
• lemon juice 4 tbsp. spoons
• salt

Cooking

Peel onions and carrots and finely chop.

Melt in a saucepan butter.

Add finely chopped onions and carrots to the oil, and fry for about 5 minutes until soft.

Now let's deal with lentils. When I first decided to cook this soup, I was faced with the fact that in Russian stores (perhaps in other countries somehow differently) I found two different types red lentils. The first red lentil that we sell is quite large and rather brown in color, the second is smaller and orange in color. So, for this soup, we need exactly orange, because. it is smaller, peeled, and therefore cooks faster; in general, this type is better suited specifically for mashed soups. If you can't find orange "red" lentils, you can use brown lentils, only they will need to be cooked for much longer (or pre-soaked) and the color of the soup will not be as bright, more of a gray color.

Rinse the lentils thoroughly several times until the water runs clear.

Add lentils to onions with carrots.

Pour the lentils with 1 liter of cold water.

Cook the soup for 15 minutes after boiling water over low heat with the lid closed.

When the lentils become soft, salt the soup, add dried mint and red pepper. Stir and cook for about 1 more minute.

Now grind the soup in a blender. I have a blender with a plastic bowl, so I let the soup cool slightly before puréing it (I don't know how the plastic will behave if you pour boiling soup into it). If you have an immersion blender with a metal attachment, you may be able to blend the soup right away without cooling it down (check your blender manual, though).

Pour the soup into bowls, add 1 tablespoon of lemon juice to each bowl. You can serve soup with crackers. Delicious Turkish lentil soup puree Merdzhimek Chorbasy ready. Enjoy your meal!

Red and yellow varieties of lentils are more suitable for the lentil soup recipe - they boil well, but retain their beneficial features. In addition, they make the finished dish bright and appetizing. Green and brown lentils hold their shape longer during the cooking process, so they are more suitable for making clear soups.

In order for the lentils to cook faster, they must first be soaked in water for several hours. Before cooking, this water must be drained and the lentils washed. You need to lay it in boiling water, and it is better to salt it at the end of cooking - so it will cook even faster.

Fresh tomatoes must be peeled before adding to the pan with vegetables. If you dip the tomatoes for a few minutes in boiling water, this is very easy to do.

Before adding vegetable stir fry to boiling lentils, you need to check the amount of water in the pan - it should cover the lentils by no more than 4-5 cm. If there is more water, the soup will turn out to be too liquid.

In addition to curry seasoning, you can use other oriental spices traditionally used in Turkish recipe cream of lentil soup - pepper, mint, cumin, cardamom, cumin.

Cream or sour cream added to a bowl of ready-made soup will certainly improve taste qualities dishes will make it more satisfying. And those who want to leave soup easy and dietary, they can lightly sprinkle it with lemon juice, sprinkle with fresh herbs - cilantro, mint, basil, green onions.

Some say that they do not like lentil porridge and all dishes containing this product. Most likely, they simply did not try properly prepared dishes from it, the recipes of which are many. One of the healthiest dishes is lentil soups, and the recipes for the most delicious of them are described below.

Nutritious meals are recommended for adults and children to eat, because they are nutritious and very healthy. To make the dish tasty, strictly follow the cooking technology, because this product quite fastidious and, if cooked incorrectly, can really lose its taste.

Turkish lentil soup

This dish belongs to the national Turkish cuisine. Turkish mashed soup is characterized by the presence of an abundant amount of spices that make it fragrant and fragrant.

Components:

• Red lentils - a glass;
• Onion - 1 pc.;
• Water (or broth) - 1.5 l;
• Rice - 2 tbsp. l.;
• Tomatoes - 2 pcs.;
• Vegetable oil;
• Crackers;
• Mint, salt, cumin, black pepper;
• Lemon juice.

How to prepare Red Lentil Soup:

Rinse lentils well with rice. We clean the onion, finely chop. We wash, peel and chop the tomatoes into small slices. Pour a little oil into the pan, in which we will pass the onion. When it has a golden crust, add tomatoes to it and simmer.

Now we add to these components both cereals that we need to prepare the dish, fry them together with vegetables for about 5 minutes. Then add broth (or water) to the pan, cook on a not very intense fire for about half an hour. We focus on cereals - when they are brought to readiness, we remove the pan from the stove.

We grind all the components with a blender, after which we return the mixture to the fire and let it boil. To soup-puree made from Turkish lentils, add seasonings, lemon juice.

Immediately before serving, put crackers in the dish. If you like a savory taste, roast coarse red peppers in butter and add this mixture to the dish.

green lentil soup

For cooking, you need a flat green cereal. This recipe differs from the previous one in that the dish will turn out to be more saturated due to the content of chicken meat in it.

Components:

• Onions - 2 pcs.;
• Green lentils - 0.5 kg;
• Chicken - 1 pc.;
• Lemon - half;
• Potatoes - 3 pcs.;
• Spices;
• Vegetable oil;
• Carrots - 2 pcs.

Cooking like this:

Pour 2 liters of water into the pan, let it boil, pre-salting. To prepare green lentil soup puree, you need to rinse it thoroughly, and then pour it into a boiling liquid. Boil the cereal for about 40 minutes.

Peel the skin from the washed potatoes, cut into slices. For a quarter of an hour, cook it with cereals. Carrots are washed, peeled, cut into large slices, and then sent to a blender for grinding. Chop the chicken into small cubes.

After washing, chop the onion, send it to the pan for frying, and after a few minutes add chicken and carrots to it. We fry the ingredients, not forgetting to mix them periodically, and when they reach readiness, we transfer them to a pan with cereals. After stirring the ingredients, we look to see if the dish is too thick. Add more water if necessary.

Let the dish boil for 5 minutes, and then grind the mixture with a blender. Add spices, decorate the dish with lemon and serve.

lentil soup in a slow cooker

For cooking, you will need a little food and time, and the result of your labors will have excellent taste.

To prepare soup-puree from healthy and delicious lentils in a slow cooker, we will need the following products:

• Adjika;
• Onions - 2 pcs.;
• Spices to taste;
• Lentils - 0.4 kg;
• Garlic - 3 teeth;
• Vegetable oil.

Cooking:

For food, you can choose any kind of cereal, but red is cooked faster, so to save time, you should use it.

Soak the cereal for about half an hour using cold water.

Onions and carrots chopped for food are sent for frying in a slow cooker by selecting the appropriate device mode.

Add spices to taste, grind the dish in a blender, decorate with herbs and croutons or croutons before serving.

creamy lentil soup

This dish will fill the entire apartment with aroma, causing appetite. You can eat soup-puree made from lentils with cream at any time of the day.

Components:

• Chicken broth - 2 l;
• Lentils - 200 g;
• Celery - to taste;
• Carrots - 2 medium-sized;
• Cream - 100 ml;
• Butter - 40 g;
• Garlic - 2 teeth;
• Bulgarian pepper - 2 pcs.;
• Caraway;
• Cheese - 50 g;
• Onions - 2 pcs.;
• Greens;
• Spices.

How to cook:

Soak the cereal in water for about half an hour. For soup-puree with cream, cut the onion into half rings, carrots into cubes or strips, pepper into cubes, celery into slices. Chop the garlic and, together with other vegetables and cumin, send to fry in a pan. Add spices, if necessary - bay leaf.

Drain the water from the cereal, add the fried vegetables with seasonings to it, add the broth and simmer all the ingredients for about a third of an hour. Select a few tablespoons of finished lentils - we will decorate each serving of food with it when serving.

Lentils are one of the most ancient agricultural crops. It is cultivated and eaten along with other legumes. The high protein content makes it very attractive to vegetarians and fasting people. Lentil soup is much easier to prepare than pea or bean soup. It is hearty and will completely replace a full meal.

When cooking lentils, it is necessary to take into account the characteristics of the variety. It depends on the taste and texture. ready meal.

Currently, there are about a dozen varieties, the most popular are the following:

• Brown - ideal for soup, boils well and has an unusual, nutty taste;
• Green - easily boiled soft, but it must first be soaked for several hours, and then boiled for at least half an hour;
• Red or pink - does not require pre-soaking, keeps its shape well, but with a longer heat treatment it is easily boiled into cream soup;
• Black - it is also called "caviar" for its color and size, it practically does not boil soft and is well suited for side dishes.

Lentils are very suitable for slow cooking in a slow cooker. In it, it boils well, while it does not burn. Almost any recipe can be adapted to this kitchen unit.

Lentil soup puree easy recipe

Delicious red lentil soup can be prepared different ways. Some chefs suggest fully boiling the beans, others recommend using a blender or masher.
The main advantage of this variety of lentils is that it does not require soaking and boils very quickly. It will taste a bit "herbaceous", which is why most recipes include bright spices and sautéed vegetables. The photo shows step by step how to cook a delicious soup.

Taste Info Soup puree

Ingredients

• Red lentils - 300 g;
• White onion - 1 pc.;
• Fresh tomatoes - 200-250 g;
• Tomato paste - 50 g;
• Fresh large carrots - 1 pc.;
• Natural yogurt or sour cream - 100 g;
• Meat or chicken broth - 1.5 liters;
• Vegetable or butter for frying;
• Sweet paprika, large sea ​​salt, parsley.

How to make Red Lentil Soup

Peel the white onions and carrots and cut into fairly large pieces.


Fry chopped vegetables in hot oil and sprinkle them with sweet paprika. You can take vegetable, but in butter the taste ready soup will be softer.


Rinse red beans thoroughly in cold water and put them in a saucepan with onions, carrots and paprika.


Slightly fry the lentils with vegetables, this will give the finished dish a pleasant aftertaste, then pour in the broth. It can be replaced with warm boiled water, then the soup will turn out to be vegetarian.


Bring the broth or water to a boil, salt and put tomato paste. Boil for 10 minutes on medium heat.

Prepare the tomatoes. Remove the skin from them, after dousing with boiling water and cut into small pieces. Put the crushed tomatoes into the soup and cook for another 10 minutes. You can add a minced garlic clove at this point.


After 20 minutes, the red lentils will be ready. Pour soup into blender and blend all ingredients thoroughly.


Pour the soup puree back into the pot and heat a little, but do not boil. Pour the warm soup into bowls, garnish with herbs and sour cream.
Sour cream in this dish can be replaced with natural yogurt or cream.

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Tomato-Lentil Soup Puree

The combination of tomatoes and legumes is quite common. Hearty and soft-tasting lentils, well set off by the freshness of the tomato.

Ingredients:

• Broth or boiled water - 1 liter;
• Red lentils - 250 g;
• Large ripe tomatoes - 1 kg;
• Fresh garlic - 2-3 cloves;
• Salt and pepper to taste;
• Croutons for serving.

Cooking:

Rinse the lentils, put them in boiling water or broth, salt and cook for 20 minutes.
Dip the tomatoes one by one in boiling water and remove the skins from them.
Peel and chop the garlic.
Grind the finished lentils with a blender or pusher and put back on the stove.
Cut the tomatoes into pieces, put them in a blender bowl and chop.
Pour over tomato puree to lentils, add garlic, pepper and, if necessary, add salt. Bring to a boil and simmer for about 5 minutes, then let the soup steep for a bit.
Serve tomato puree soup with croutons and greens

Lean lentil and potato soup

Having decided to fast, many are faced with the problem of dietary diversity. Various soups with legumes and potatoes will help solve it.

Ingredients:

• Potatoes - 4-5 pcs.;
• Red lentils - 150 g;
• Fresh carrots - 1 pc.;
• Onion white onion - 1 pc.;
• Sweet paprika slices - 1.5-2 tsp;
• Vegetable oil refining for frying;
• Salt.
• Ground pepper.

Cooking:

Wash the potatoes, peel, cut into small cubes, pour 1.5 liters of cold water and put on the stove.
While the potatoes are boiling, rinse the lentils and add them to the boiling water. Boil for at least 20 minutes. Salt.
Peel onions and carrots and finely chop. Fry them in hot oil, add sweet paprika to the vegetables and ground pepper. Transfer the roast to the potatoes with lentils.
When the lentils are fully cooked, let the soup cool slightly, and then puree it with a food processor or a blender on the lowest speed. Grind the ingredients very carefully so that the boiled potatoes do not change their taste.
Serve sprinkled with herbs or croutons.

Diet lentil soup puree, chicken breast and cream

Eating delicious and losing weight is not a fantasy. Green lentil cream soup with chicken and cream is an excellent proof of this. This dish contains the optimal ratio of proteins, fats and carbohydrates. Plus, it's delicious and nutritious.

Ingredients:

• Green lentils - 300 g;
• White onion - 100 g;
• Fresh carrots - 150 g;
• Chicken breast fillet - 250 g;
• Cream - 100 ml;
• Salt;
• Freshly ground white pepper.

Cooking:

Green lentils take a long time to cook. It must be rinsed the day before cooking and soaked in cold water for at least an hour, and preferably overnight.
Boil 1-1.5 liters of water, salt and add soaked green lentils. Reduce heat and simmer until tender, about an hour. Hot water will need to be added as needed.
Peel the onions and carrots, chop and fry them in a deep saucepan in hot oil.
Cut the breast into small pieces and fry with vegetables. When it is completely ready - salt and pepper.
Put the fried vegetables with chicken pieces to the lentils, cook for another 10 minutes. If necessary, add water and salt.
Pour the finished soup into a blender bowl and grind it thoroughly. Pour back into the saucepan, put on the stove and heat up, but do not let it boil.
Fill the finished cream soup with cream and serve with herbs and croutons.

Lentil soup with pumpkin

Diversify the menu of first courses will help pumpkin puree soup with lentils. It cooks up pretty quickly. Vegetables can be prepared ahead of time and frozen. in small portions. Then all you have to do is boil the beans.

Ingredients:

• Red lentils - 250 g;
• Peeled pumpkin - 300-350 g;
• Fresh carrots - 1 pc.;
• Olive oil refined;
• sweet paprika;
• Ginger root - 0.5 cm;
• Salt.

Cooking:

Rinse the lentils well, pour 1.5-2 liters of cold water, bring to a boil, salt and cook for 20 minutes.
Peel the carrots and cut into cubes, cut the pumpkin into the same pieces;
Fry carrots and pumpkins in hot oil, sprinkling them with sweet paprika and grated ginger;
Put the fried vegetables to the lentils and boil until tender;
Puree the soup with an immersion blender, top up if necessary. hot water and salt.
Serve with croutons and herbs.
Recently, undeservedly forgotten glory has returned to lentils. Puree soups are loved not only by adults, but also by children they eat them with great pleasure. Delight your loved ones with one of these wonderful dishes.

Supporters healthy eating have long appreciated the benefits of lentil dishes. They are healthy, contain a lot of vegetable protein, are relatively quick and easy to prepare. Lentil soup came to us from the East and became extremely popular. Its appetizing color, delicate creamy texture, mild taste with subtle nutty notes can leave few people indifferent. The calorie content of most dishes in this category is low, which allows them to be included in the menu even for those who follow a weight loss diet.

Cooking features

Despite the fact that lentils are gaining more and more admirers, for many housewives it remains an unfamiliar product. The technology for making soup-puree from it is not very complicated, but requires some explanation.

• There are several varieties of lentils, but not all of them are suitable for making soup. Most often, red lentils are used for cooking first courses. If the soup should have a creamy consistency, then yellow lentils, which are well boiled, are also suitable.
• Cooking time for lentils depends on the variety. Usually red lentils are boiled for 10–15 minutes, yellow lentils for 15–20 minutes. When it comes to cooking creamy soup, it is advisable to increase the cooking time by 5-10 minutes.
• Some cooks advise pre-soaking lentils to shorten the cooking time of the soup. There is no great need for this, since the varieties of lentils suitable for soup are boiled quickly already, reducing cooking by 5 minutes is unlikely to be a significant bonus for the cook for the extra trouble.
• Rinse lentils thoroughly before preparing soup, otherwise their taste may be slightly distorted and less pleasant.
• Lentil soup puree is cooked with the addition of a large number spices and spices. This is explained by the origin of the dish: its homeland is the East. If you don't like savory soups, you can choose a milder and more refined version. lentil soup- with cream and a minimum amount of seasonings.
• To give the lentil soup puree a more delicate texture, you can add potatoes to it or increase the amount if it is already included in the recipe. This will affect the taste of the finished dish minimally, it will only affect its density.

Season lentil soup puree most often with tomato paste or spicy sauce, but it will turn out no less tasty if you add a spoonful of sour cream to it. Croutons and fresh herbs, all the more, will not be superfluous.

Red lentil soup

• red lentils - 0.2 kg;
• potatoes - 0.2 kg;
• onions - 100 g;
• lemon - 0.5 pcs.;
• tomato paste - 60 ml;
• red ground pepper - a pinch;
• ground black pepper - a pinch;
• vegetable oil - 20 ml;
• water - 1.25–1.5 l;
• salt - to taste.

Cooking method:

• Rinse the lentils in two or three waters, put in a saucepan, cover with water and send to the stove.
• Peel and coarsely grate potatoes.
• Free the onion from the husk, cut into small pieces.
• Heat the oil in a frying pan, put the onion in it, fry until golden brown.
• Add tomato paste, sauté until it turns orange.
• Boil the lentils for 20 minutes after the water boils.
• Add grated potatoes to it and cook for another 10 minutes.
• Put the sauté into the soup, continue to cook for 5 minutes.
• Puree soup with a blender or immersion blender.
• Squeeze the juice of half a lemon into the soup, add spices and salt, mix.
• Bring to a boil and, stirring, cook for 5 minutes.

Lentil soup cooked this recipe, has an appetizing red color and a delicate creamy texture. Its taste will not seem too specific to you, even if you have never tried lentil dishes before.

Yellow Lentil Soup

• carrots - 100 g;
• onions - 100 g;
• yellow lentils - 0.2 kg;
• tomatoes - 0.2 kg;
• garlic - 4 cloves;
• potatoes - 0.3 kg;
• water - 1.5 l;
• vegetable or butter oil - how much will it take;
• salt, spices - to taste.

Cooking method:

• Pour the washed lentils with water and cook for 20 minutes after it boils.
• Add the peeled and diced potatoes, continue to cook until the potatoes are soft.
• Pour boiling water over the tomatoes, peel, remove the seeds with a spoon.
• Cut the tomato pulp into small pieces.
• Free from the husk and cut the onion into small cubes.
• Chop the garlic cloves with a knife.
• Carrots, peeled, grate coarsely.
• Heat up the oil and put onions and carrots in it. Fry them until soft.
• Add the garlic and continue to sauté the vegetables for 2-3 minutes.
• Add the tomato pulp and cook for another 10 minutes, stirring occasionally.
• Transfer the vegetables from the skillet to the soup.
• After cooking the soup for another 5 minutes, grind the ingredients with a blender.
• Return to the stove and boil, stirring, for 5 minutes.

It is recommended to serve the soup prepared according to this recipe with croutons. Its taste largely depends on what kind of spices you use.

Turkish lentil soup

• red lentils - 0.2 kg;
• water or vegetable broth- 1 l;
• carrots - 100 g;
• onions - 100 g;
• vegetable oil - how much will go;
• mint - 20 g;
• flour - 20 g;
• paprika, cumin, salt - to taste;
• tomato paste - 40 ml;
• lemon juice- 10 ml.

Cooking method:

• Wash and clean vegetables. Coarsely grate the carrots, cut the onion into small cubes.
• Finely chop the mint with a knife.
• Place the lentils in a sieve and rinse well under running water.
• Heat the oil in the bottom of the pan and put the chopped onions and carrots into it.
• Saute vegetables until soft, then add tomato paste and spices to them.
• Continue sautéing for 5 minutes.
• Add flour and mint, saute for another 2-3 minutes.
• Add lentils, fill with water or broth. Mix well.
• Cook until the lentils are completely soft. This will take 20-25 minutes.
• Blend the contents of the pot with an immersion blender.
• Bring to a boil again and simmer for 2-3 minutes.

Pour some lemon juice into each bowl, then fill it with soup. Mint, cumin, paprika and lemon juice make lentil soup taste unique. Its aroma is unlikely to leave you indifferent.

Creamy Lentil Soup

• red lentils - 0.3 kg;
• water - 1 l;
• butter - 40 g;
• carrots - 100 g;
• onions - 100 g;
• cream - 0.2 l;
• salt - to taste.

Cooking method:

• Rinse the lentils.
• Peel the onion and cut into small pieces.
• Grind the peeled carrots on a grater.
• Melt the butter, put the vegetables in it and sauté for 5 minutes.
• Add lentils, fill with water. Boil until the main ingredient is ready.
• Grind the soup with a blender, salt, pour in the cream.
• Put on a slow fire and bring to a boil.

Lentil soup cooked according to this recipe has a delicate texture and soft creamy taste. According to the same recipe, you can cook a similar dish of yellow lentils.

The lentil soup is thick and hearty. The spicy taste of the dish will appeal to lovers of oriental cuisine. Many of the lentil soup recipes are suitable for vegetarian and Lenten menu, as well as for dietary nutrition.