Italian red lentil soup with pasta. Delicious lentil soup with tomato paste - a simple recipe with photos

The article will present you with recipes for delicious lentil soups made from simple ingredients.

Lentils are a healthy legume that can be used to make side dishes, porridges, pastas and soups. Lentils are distinguished by their satiety, rich nutty flavor and many unique properties for the human body. This culture has several varieties and each is perfect for preparing first courses.

To cook a delicious soup, lentils should be prepared for cooking in advance:

• Sort through the dry lentils, discarding any spoiled beans or debris that may be found in the packaging.
• Place the sorted lentils in a colander and rinse thoroughly with running water, stirring the beans with your hands.
• Pour cold water over the lentils and let them stand in it for 0.5-1 hour, drain and replace the water, and let them cook.

The cooking time for lentils in soup depends only on what type they are:

• Green – 35-40 minutes
• Brown – 40-45 minutes
• Red – 25-30 minutes

IMPORTANT: Depending on what kind of lentils you use to cook the soup, correctly distribute the addition of this culture to the dish: at the beginning of cooking or at the end.

How to cook lentil soup?

Bean and Lentil Soup: Recipe

Bean-lentil soup is the most popular among dishes made from lentils. It doesn’t take much time to prepare, and the taste is sure to please both children and adults. In addition, this soup is very filling and nutritious.

You will need:

• Red lentils – 40-50 g (sorted and washed, if desired, can be replaced with any other lentils, brought to half readiness).
• Red beans - 80-100 g (you can use both small and large beans, you can also replace them with white or black beans).
• Onion - 1 PC. average
• Garlic - 1 PC. (not large head)
• Bell pepper -
• Spices to taste
• Vegetable oil(any refined)
• bay leaf
• – 2-3 tbsp.
• Paprika– 0.5-1 tsp. (without slide)

Cooking:

• Soak the sorted and washed beans and lentils in cold water overnight.
• After soaking, drain the “old” water and add fresh water so that it covers the beans and exceeds their level by 3 fingers.
• Place the dishes on the fire and cook over moderate heat until the beans are soft, this will take you 1-1.5 hours.
• Heat the oil in a frying pan and add finely chopped onion and pepper, squeeze out the garlic and fry a little.
• Simmer the vegetables over the fire for 5-10 minutes and add tomato paste, you can add a little water.
• The soup dressing should be simmered over low heat for another 10-15 minutes.
• Remove the beans from the heat, divide the entire mass (along with water) into two parts and thoroughly puree one of them with a blender until it becomes a liquid puree.
• Combine the two parts of the soup, add the dressing and mix thoroughly. Taste the soup, add the necessary spices and bay leaf, keep covered over low heat for another 10-15 minutes.
• Let the soup brew and serve it, generously sprinkled with fresh chopped herbs.

Bean-lentil soup

Delicious meatless meatless green lentil soup: recipe

Lenten lentil soup will be a very tasty dish because this legume has its own unique aroma, which will replace any broth. This dish will be a hearty addition to lunch, and if you add some potatoes (or omit them altogether), you will have a nutritious dietary soup.

You will need:

• Green lentils
• Potato– several pieces. taste
• Carrot- 1 PC. small size
• Onion
• Garlic– a few cloves to taste
• Bay leaf, pepper mixture, oregano(You can also use any other favorite spices).
• for a beautiful presentation of the dish.

Cooking:

• Soak the lentils overnight in cold water. This will speed up the process of cooking it in the soup.
• After soaking, drain the old pulp and rinse the lentils a little to remove any debris.
• The total cooking time for green lentils should be 30-40 minutes; if less, the legumes may remain tight; if longer, they will boil over.
• Simmer the soup over low heat, covering the pan with a lid for another 20-24 minutes.
• Before serving, let the soup brew, squeeze the garlic into it to taste, cover with a lid and let rest for 10-15 minutes.
• Garnish the soup with chopped herbs when serving.

Potato soup with green lentils

Mushroom soup with lentils: recipe

The soup, prepared with lentils based on mushroom broth, has an incredible “forest” aroma and satiety. This is both a lean and dietary dish that you can enjoy at absolutely any time of the year, for any meal. You can use any type of lentil or a mixture of different colored legumes in the recipe.

You will need:

• Lentils - 220-250 g (red or any other type).
• Fresh mushrooms – 250-300 g (you can use absolutely any, for example, champignons - they have a small, neat size and a beautiful shape).
• Onion - 1 PC. (small size)
• Garlic - a few cloves to taste (can be omitted if desired).
• Potato - several pieces taste
• Dried basil - spice to taste
• Bay leaf - spice to taste
• Fresh herbs for serving the finished soup

Cooking:

• Soak the lentils overnight in cold water. This is necessary so that it becomes soft during the cooking process.
• Drain the dirty water from the lentils, add fresh water and put on fire.
• Cut the mushrooms (champignons) into slices, maintaining their shape. Place half in a sous vide to cook with the lentils, the other half in vegetable oil in a frying pan.
• Also add chopped onion and grated carrots to the frying pan, fry until golden brown, and add to the cooking lentils.
• Several potatoes should be peeled and cut into cubes, poured into a saucepan, and spices added to taste.
• The approximate cooking time for the soup after adding potatoes is 20-25 minutes over low heat with the lid closed.
• After the potatoes are ready, turn off the stove, add crushed garlic and let the soup brew for 10-15 minutes before serving. After this, when serving, decorate with herbs.

Mushroom soup with lentils

Vegetable soup with lentils: recipe

Vegetable soup with lentils is both fresh and satisfying due to the bouquet of aromas of fresh fruits and the incredible nutritional value of lentils. For variety, you can supplement the recipe with other vegetables and use different types of lentils.

You will need:

• Lentils - 2/3-1 cup (depending on the size of the pan, 1 cup per 3 liters of water).
• Potato - 2-3 pcs. (can be excluded for preparing dietary soup).
• Carrot - 1-2 pcs. small size
• Broccoli - a handful of cabbage flowers about 200 g.
• Zucchini or zucchini - 1 PC. (small)
• Clove of garlic - 1-2 pcs. (to your liking)
• Sweet or bell pepper – 1-2 pcs. (depending on size).
• Onion - 1 PC. (small onion)
• Any spices to taste

Cooking:

• Soak the lentils overnight, add fresh water the next morning and place the pan on the fire.
• Prepare a fry of onions and finely diced carrots (you can grate them, but the cubes will look more aesthetically pleasing in the finished dish).
• Add diced pepper to the fry and squeeze out the garlic.
• The potatoes need to be peeled and cut into cubes, and sent to cook with the lentils.
• Send the fry there and cook the soup for 10-15 minutes under a closed lid over low heat.
• Prepare the broccoli by cutting it into small florets. Peel the zucchini, cut the pulp without the seeds into cubes.
• Add your favorite spices, broccoli and zucchini to the soup, cook for another 10-15 minutes.
• After this, cover the pan with a lid and turn off the heat. Let the soup sit for 15 minutes and sprinkle generously with finely chopped fresh herbs before serving.

Vegetable lentil soup

Lentil and Chicken Soup Recipe: Recipe

Any broth will add not only satiety to lentil soup, but also a subtle aroma, as well as a rich taste. The most popular meat is chicken, it is affordable, not greasy and tasty. To prepare the soup, you can use any part of the chicken - fillet, back, leg.

You will need:

• Lentils - 2/3 cup (for approximately 2.3-2.5 liters of water).
• Potato - several pieces at the discretion of
• Chicken leg – 1 PC. (can be replaced with any other part or turkey meat).
• Onion – 0.5 pcs.
• Carrot -
• Green onions –
• Garlic - 1-2 cloves (you don’t have to add)

Cooking:

• You can use any lentils to prepare this dish, if you are preparing green or red ones - they require longer cooking. Soak the lentils overnight, change the water in the morning and put it on the fire.
• At the same time, put 1 leg to cook
• Fry onions and carrots
• After the leg is cooked, it should be removed from the pan and left to cool.
• Strain the broth
• Place the lentils in a colander (even if they are only half cooked by this point) and drain the water from them, then add them to the broth.
• Add the fry to the broth and continue cooking, adding finely chopped potato cubes to the soup.
• Once the leg has cooled slightly, disassemble it into pieces of meat, discarding the bones and skins, and add the meat to the pan.

Lentil soup with chicken

Lentil puree soup: recipe in a slow cooker

You will need:

• Red lentils – 100-150 g (sorted and washed)
• Onion - 1 PC. average
• Garlic - 1 PC. (not large head)
• Potato - several pieces at the discretion of
• Bell pepper - 2-3 pcs. (depending on size, preferably different colors, for example red and yellow).
• Spices to taste(mixture of spices and Italian herbs)
• Vegetable oil(any refined)
• bay leaf– 1-2 pcs. (you don't have to add it)
• Concentrated tomato paste– 2-3 tbsp.
• Paprika– 0.5-1 tsp. (without slide)
• Fresh herbs for serving (parsley or cilantro, dill)

Cooking:

• Soak the lentils in cold water overnight.
• Heat the oil in a slow cooker and add finely chopped onion and pepper, squeeze out the garlic and fry a little.
• Cut the onion and bell pepper into small cubes, chop the garlic and herbs.
• Keep the vegetables in the “Stew” mode for 5-10 minutes and add tomato paste, you can add a little water.
• Fill the fryer with water (to the middle level of the multi-cooker bowl), add lentils and potatoes, cut into small cubes.
• Add spices and crushed garlic, close the multicooker and cook the sur in the “Soup” mode for 30-40 minutes.
• After the time has passed, check the softness of the lentils. If it is ready, pour the soup into a saucepan and use an immersion blender to puree the mixture.
• When serving, garnish the dish with fresh herbs to taste

Lentil soup puree

Pumpkin soup with lentils: recipe

Pumpkin-lentil soup has a rich aroma, taste and color. This dish can safely be classified as a dietary dish, and there are so many benefits in it that absolutely everyone can eat it without any restrictions.

You will need:

• Pumpkin pulp– 200-250 g (fresh or frozen)
• Red lentils – 170-200 g (depending on the saucepan).
• Tomato - 1-2 pcs. (can be replaced with tomato juice or paste).
• Onion – 1 PC. (small)
• Carrot - 0.5-1 pcs. (depending on size)
• Garlic - a few cloves to taste
• Any spices to taste

Cooking:

• Lentils are soaked overnight. After this, it should be washed again.
• You can cook the soup using water or any broth. Approximate quantity – 1.5-2 liters.
• Cut the pumpkin pulp into small cubes
• Finely chop the vegetables and place them together with the pumpkin in a cauldron or saucepan with a thick bottom.
• Pour in vegetable oil and start frying the vegetables, which should last about 20 minutes, you can add oil or water.
• Peel the tomatoes and add their pulp (or just tomato paste) to the vegetables.
• Add lentils to the vegetables, fill the entire mass with water and broth and cook for another 20-25 minutes.
• Before serving, garnish the dish with fresh chopped herbs or green onions.

Pumpkin lentil soup

Turkish red lentil soup: recipe

You will need:

• Lentils (red)– 1-1.5 cups (washed and soaked).
• Vegetable or meat broth(according to the size of the pan, approximately 3 liters).
• Tomato paste – 2-3 tbsp. (can be replaced with more tomato juice).
• Paprika – 0.5-1 tsp.
• Pepper mixture - 0.5-1 tsp.
• Flour - 1-1.5 tbsp. (will add body and thickness to the dish)
• Dried mint - 0.5-1 tsp.
• Blend of Italian herbs - dry natural spice (to taste).
• Lemon – a slice of lemon on each plate

Cooking:

• The lentils, washed and soaked overnight, are poured with clean water (broth) and placed on the fire.
• Add spices and salt, bay leaf or crushed garlic to the liquid (all to taste).
• Simmer the soup until the lentils are tender (approximately 30-40 minutes).
• Add tomato paste and other spices, mix everything thoroughly.
• Divide the soup into two parts, grind one part with a blender, mix both parts.
• When serving, garnish the soup with chopped herbs and a slice of lemon.

Turkish lentil soup

Italian lentil and pasta soup: recipe

You will need:

• Chicken leg (or any other part of the chicken) – 1 PC.
• Red lentils – 1 cup (200-220 g)
• Paste– 50-60 g (small cobweb pasta or thin spaghetti).
• Carrot– 1 piece (small size)
• Bulb– 1 piece (small)
• Tomato paste– a few tbsp. (can be replaced with tomatoes or any other tomato sauce).
• Garlic– a few cloves to taste
• Italian herb blend- taste
• Potato– several pieces. taste
• Butter– 2-3 tbsp.
• Greens for garnishing the finished dish (any)

Cooking:

• Leave the lentils in cold water overnight
• Boil the broth from the leg, remove the leg to cool, and strain the broth.
• Prepare carrots, onions and tomatoes (paste) for frying in butter.
• Add roasted meat, cut into pieces, lentils and finely chopped potatoes into the broth.
• Cook the soup for 30 minutes with the lid closed, 20 minutes after the start of cooking, add pasta and spices, squeeze out the garlic.
• After 10 minutes, check the potatoes and lentils for softness; if they are ready, cover the soup with a lid, turn off the heat and leave the soup to steep for another 10-15 minutes.
• After steeping, garnish the soup with chopped fresh herbs before serving.

Italian lentil soup with pasta

Lentil and potato soup: recipe

You will need:

• Lentils, green or red– 1 glass (this is approximately 200-220 g).
• Potato– several pieces. taste
• Carrot- 1 PC. small size
• White bread croutons (or croutons)
• Blue onion (Crimean)- 1 PC. (small or small)
• Garlic– a few cloves to taste
• Fresh chopped herbs (any) – for a beautiful presentation of the dish.

Cooking:

• Soak the lentils overnight in cold water.
• Place the lentils on the fire and start cooking the onions and carrots in vegetable oil.
• The total cooking time for green lentils should be 30-40 minutes.
• After the first 15 minutes of cooking the lentils, add the roasted potatoes, spices and diced potatoes to the water.
• Cover the pan with a lid and cook the soup for 20-25 minutes.
• Before serving, squeeze the garlic into it to taste, cover with a lid and let it brew for another 15 minutes.
• Garnish the soup with chopped herbs or green onions when serving

Potato lentil soup

Yellow Lentil Soup: Recipe

You will need:

• Yellow lentils – 1-1.5 cups (pre-washed and soaked).
• Carrot - 1 PC. (average)
• Garlic - 1 small head (not very “evil”)
• Ground coriander – 0.5-1 tsp.
• Bell pepper - 1 PC. large (red or yellow).
• Broth (meat or vegetable) – depending on the size of the saucepan.

Cooking:

• Pour over the lentils overnight, and in the morning, after changing the water, put on the fire, pouring in any broth.
• Cook the lentils for a total of about 35-40 minutes.
• After boiling water, add spices and spices, as well as diced pepper.
• Five minutes before readiness (readiness is checked by the softness of the lentils), squeeze out the garlic and let the soup brew under a closed lid.

Yellow lentils

Lentil and beef soup: recipe

You will need:

• Lentils yellow or red - 2/3-1 glass
• Potato - several pieces at the discretion of
• Beef (any part or bones) – 300 g (boil the broth in advance).
• Onion – 0.5 pcs.
• Carrot - 0.5 pcs. (you can take very small onions and carrots).
• Green onions – several feathers (for serving the finished dish).

Cooking:

• Cook the beef broth in advance, strain it and disassemble the meat into pieces.
• Simmer the soaked lentils in broth without meat for 20 minutes.
• Fry onions and carrots and add them to the broth.
• Chop the potatoes and add garlic to the soup
• Season the soup to taste with any spices
• Add meat
• Cook the soup for another 10-20 minutes (depending on the softness of the lentils and potatoes), then squeeze out the garlic, stir and leave to steep under the lid closed.
• Before serving, sprinkle the soup with chopped green onions.

Beef and lentil soup

Lentil soup with smoked meats: recipe

You will need:

• Smoked pork ribs – 200 g.
• Lentils, red or yellow– 250-280 g (soak in advance, you can also use other lentils, cooked until half cooked).
• Onion – 1 PC. (small)
• Garlic - a few cloves to taste
• Potato - several pieces
• Carrot - 1 PC. small
• Spices (a mixture of peppers and Italian herbs) – taste
• Greens for serving

Cooking:

• Soak the lentils and boil them in advance for 0-15 minutes until half cooked.
• Fry onions and carrots, pour them into a pan, fill with water or broth.
• Separate the ribs into meat and add the meat to the broth.
• Add potatoes and half-cooked lentils, spices.
• Cook for 20-25 minutes over low heat with the lid closed.
• Turn off the heat and let sit before serving, sprinkle with fresh herbs.

Smoked lentil soup

How to cook brown lentil soup?

Brown lentils have a longer cooking process. However, it is very tasty and suitable for making soups. You should know that in the first courses you should add lentils pre-soaked for 10-12 hours; in some cases (when the soup needs to be prepared faster), lentils, cooked separately until half cooked, are added to the dish.

Video: “Lentil soup”

A long time ago, I bought a couple of times a package of “Italian soup with lentils and pasta” from the Fair in Magnit brand. So, the soup is amazingly tasty, but expensive. That's why I've been cooking it myself for a long time. I buy the smallest lentils and orzo for him. But this time there was no orzo, and there wouldn’t be enough lentils for a two-liter saucepan, so the poet made soup with green and tiny vermeshes. There is no difference in taste, only in appearance. I highly recommend trying it, you will like it! We love him very much, even our daughter, although she doesn’t like legumes)
This is the kind of vermicelli and lentils we need.

First, we will cook the broth. I have chicken.

While it is cooking, you need to prepare a flavorful dressing for the soup. To do this, we finely chop the onion and grate the carrots on a coarse grater (I used frozen ones). They need to be fried in butter. You can use it on a vegetable basis, depending on your preference.

When they change color, you need to add ketchup or tomato paste. By the way, in the summer I made it with fresh tomatoes. It’s also very tasty if you add bell pepper.

Stir and add Provençal herbs.

Now you need to add the garlic. I take 2-3 larger cloves. I cut them into thin rings.

I stir and fry for a couple of minutes. Then I pour some broth from the pan. And I simmer everything for 5-10 minutes.

Now peel and cut the potatoes. You can do without it, just take more lentils, pasta and vegetables. But I really like it with the katroshka. You can even mash the potatoes, but then the soup will not be clear.
I cut it into small cubes.

Now it's time to pour the lentils into the pan.

I cook it for about 5 minutes.

Then I add the potatoes. Salt. They cook quickly.

After a while I add aromatic tomato dressing.

The soup turns out to be a very beautiful color!

In about 5 minutes I pour in the vermicelli.

I don’t cook it until the end, so that it doesn’t swell.

When the soup is already turned off, I add fresh dill and parsley to it. I have them frozen too)

Italian soup with lentils and small pasta is ready! It may not be entirely Italian, but it is very tasty!

We really like it hot)
Bon Appetit everyone!

Cooking time: PT01H00M 1 h.

Lentil soup is ideal for winter and off-season. It not only satisfies hunger well, but also warms you up. In addition, the dish contains many useful microelements, folic acid, fiber, and vitamins. They will tell you how to prepare lentil soup and recipes. The options below will help you make it simply and tasty.

The classic recipe for lentil soup came to us from Turkey. That is why it contains so many spices (a pinch of ground red and black pepper, turmeric, cumin). And also: 1 cup of red lentils, 6 cups of meat or vegetable broth, 1 carrot and onion, 20 g of butter.

1. The legumes are pre-soaked overnight.
2. Vegetables can be overcooked in any type of oil.
3. Drain the liquid in which the lentils were cooked. Place the fruits in a frying pan with the sautéed onions and carrots. Salt and sprinkle with a mixture of spices.
4. Cook the ingredients over low heat until the lentils are soft.
5. Using a blender, puree the soup directly in a saucepan or saucepan. After this, dilute with broth.
6. At the end, add a slice of butter, stirring it thoroughly.

Top the warming lentil puree soup with a light sprinkle of ground paprika.

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.

1. Wash the lentils and cook after boiling for about 30 minutes.
2. Place the thighs in hot salted water and cook the broth.
3. Lightly saute small cubes of vegetables along with garlic in oil.
4. Miniature potato cubes are added to the finished broth, after which the components are boiled together for another 12-15 minutes.
5. The chicken removed from the soup is separated from the bones and returned to the pot.
6. Boiled lentils and frying are poured into the broth.
7. 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.

With meat and potatoes

This recipe was popular in Rus'. This soup perfectly satisfied hunger and was prepared for workers working in the fields. Today it is able to satiate the modern man. In addition to lentils (130 g) and pork pulp (480 g), you will need: 1 each of tomatoes, onions and carrots, 4-5 garlic cloves, several small potatoes, salt, pepper, fat.

1. Cook the meat over medium heat for an hour.
2. Wash the vegetables, peel and cut into small cubes.
3. Soak lentils in cool water.
4. Fry onions and carrots in any type of fat, then add garlic and tomato to them. It is better to first remove the skin from the tomato. Together, the ingredients are simmered over low heat for 6-8 minutes.
5. The meat is crumbled into medium-sized cubes and placed back into the pan. All ingredients are added here.
6. Simmer the dish under the lid until the potatoes are ready.

Serve lentil and potato soup for lunch, garnished with a fresh sprig of parsley.

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.

1. Vegetables are washed, peeled and cut into miniature cubes. Garlic can be chopped into slices or passed through a garlic press.
2. Right at the bottom of the pan, the vegetables are thoroughly sautéed in fat.
3. Lentils are doused with boiling water, mixed with pepper and turmeric, and then added to the fry.
4. 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.

Green Soup Recipe

Green lentil soup is suitable even for a late dinner. This is a dietary dish that does not create heaviness in the stomach. It contains: 230 g of green lentils, 1 piece each of zucchini, onion, celery, 2 potatoes, salt, spices, ghee.

1. Lentils cook for about 35 minutes over medium heat. After the water boils, you must remove the foam from its surface. You cannot salt the legumes at this stage.
2. The onion is sautéed in melted butter until golden brown.
3. Add chopped celery and zucchini to the already softened vegetable in a frying pan. After which the products are cooked for another 10 minutes.
4. When the lentils become soft, you can add all the other ingredients to them - frying, diced potatoes, salt, selected spices.
5. Cook the dish until the potatoes are soft.

Serve green soup with finely chopped herbs.

Red Lentil Soup

Red lentil soup with tomato paste is especially delicious. To prepare it you use: 190 g of red legumes, 2 potato tubers, 60 g of tomato paste without additives, a medium onion, a pinch of red and black pepper, lemon, salt, oil.

1. Red lentils are washed thoroughly, changing the water several times, and left in the liquid for 20 minutes.
2. Fry chopped onions in hot oil in a frying pan.
3. Tomato sauce is added to the softened vegetable, and the products are stewed together for a couple of minutes.
4. Fry and lentils are added to the boiling liquid.
5. After 25 minutes, coarsely grated potatoes, salt, and spices are poured into the container.
6. The soup is simmered until the potatoes are cooked.
7. While still hot, the blender turns the dish into puree.

When serving, each serving of soup is decorated with a lemon slice. If desired, you can garnish with finely chopped parsley.

Traditional Turkish lentil soup

The original Turkish red soup contains ingredients that are unusual at first glance. For example, fresh mint (a couple of sprigs) and cumin (0.5 tsp). In addition to these products, you will need: 1 pc. carrots and onions, a little more than a liter of vegetable broth, 1 tbsp. red lentils, 1 tbsp. flour, a pinch of ground paprika, dried thyme and salt, 2 tbsp. tomato paste.

1. Chopped onions and carrots are sautéed in fat right in the pan. When the vegetables become soft, add tomato mass, spices, flour and finely chopped mint. The products simmer for a couple more minutes.
2. Pour well-washed lentils into the container with the rest of the ingredients and add water.
3. As soon as the soup boils, you can add salt.
4. Next, the dish is cooked until the lentils are completely cooked and it thickens.

Before serving, the dish in question is pureed. A little ground paprika is poured into each separate plate and lemon juice is squeezed out, and the soup is poured on top.

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.

1. The meat component is divided into ribs, filled with water and cooked for 1.5 hours.
2. When the flesh begins to easily fall away from the bone, it is separated from the ribs, chopped and returned to the pan.
3. The potatoes are chopped into cubes and added to the broth.
4. Onions and carrots are lightly sautéed in melted fat.
5. The lentils are thoroughly washed with cold water, soaked in liquid for 10-15 minutes, after which they are also added to the soup.
6. 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.

In a slow cooker

A multicooker will make the housewife's task easier when preparing lentil soup. It is best to use red legumes (1 tbsp), as well as: 800 g pork ribs, 3 potatoes, a carrot and an onion, 2.5 l. purified water, salt, mixture of spices for soup.

1. Broth is cooked from the ribs, separated one at a time, in salted water. To do this, select the “Stew” or “Soup” mode for 90 minutes.
2. After an hour, you can add all the finely chopped vegetables. The soup under discussion should include raw onions and carrots, not fried ones.
3. All that remains is to add seasonings to the dish. Provençal herbs, curry, and paprika go well with the soup under discussion.
4. 5-7 minutes after the vegetables, pre-washed lentils are placed in the multicooker bowl.

The finished dish is seasoned to taste.

Creamy yellow lentil soup - step by step recipe

Lentil soup made from yellow legumes is not only tasty, but also very appetizing to look at. In addition to 200 g of lentils, the following are used for its preparation: carrots, onions, 3 potatoes, 2 tomatoes, 4 garlic cloves, a couple of bay leaves, salt, oil.

1. The lentils are washed, filled with water and boiled. Immediately after the first bubbles appear, chopped garlic cloves and bay leaves are added to the pan. Cook the food for about half an hour with constant stirring.
2. Onions and carrots are fried in oil. Tomatoes grated on a coarse grater along with the skin are added to the mixture. Together the ingredients are simmered for 12-14 minutes.
3. Place tomato dressing and diced potatoes into the broth.
4. The dish is salted and cooked for about half an hour.
5. All that remains is to turn it into puree using a blender (you must first remove the bay leaf and throw it away).

The soup goes well with garlic croutons.