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Lentil cream soup

Lentil cream soup


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-well washed lentils are boiled in salted water (1-1 / 2 l)

-in the meantime, cook and chop the vegetables that we add over the lentils, add salt to taste and 1 bay leaf

-We keep on the fire until all the ingredients are cooked

-let it to cool a little and then blend

-serve with yogurt or sour cream on top, according to everyone's wishes.


LENTIL CREAM SOUP

Lentil cream soup is a very nutritious and tasty alternative for one of the fasting days. Being one of my favorites as a cream soup, I chose to share today my recipe that is prepared quite quickly and very easily.

ingredients:

  • 200 gr. green lentils
  • 1 pc. parsley root (20 gr.)
  • 1 pc. celery (20 gr.)
  • 1 carrot (15 gr.)
  • 1 onion (20 gr.)
  • 1 potato (150 gr.)
  • 3 cloves of garlic
  • olive oil
  • ½ teaspoon ground cumin
  • salt and pepper

For starters, sauté the chopped onion, carrot, parsley and celery in a little olive oil.

After a few minutes, add two slices of sliced ​​garlic, mix a few times and add the lentils.

I am going to add the diced potato then fill the pot with 2 liters of boiled water separately.

Let the soup boil covered with a lid for 20-25 minutes. From time to time I stir a little more and check if the lentils are cooked.

When it is almost ready, season with salt and pepper, add the last clove of finely chopped garlic and ground cumin.

I leave it for another five minutes and put it aside.

I use a vertical blender and I pass the vegetables very well until they are homogenous and the soup acquires a rather creamy appearance.

I really like to eat it with croutons and sometimes with 2-3 hot peppers, but it can be enjoyed just as well with a stick, with the addition of lemon, or chili added for a more spicy note.


Ingredients for the lentil cream soup recipe

  • 1 onion
  • 1 carrot
  • 1 potato
  • 1 can of lentils 400g (without water 240g)
  • a thick slice of celery
  • 200 ml Greek yogurt
  • salt, pepper to taste
  • olive oil to taste
  • croutons or toast
  • parsley

How to prepare this lentil cream soup in 4 steps?

Step 1
Put a pot of water and lentils on the fire and let it boil for an hour. Then add the hot chicken soup.

Step 2
In a larger saucepan, heat the oil. Add onion and garlic and let it soften for 3-4 minutes. Add the tomatoes and leave until reduced, about 7 minutes.

Step 3
Add the sauce from step 2 to the pot of lentils. Match the taste with salt and pepper and let it continue to boil for 10 minutes, then take the pot off the heat.

Step 4
Put the composition from the pot in another bowl. Wash the pot, then pour the composition back into the pot, while straining it (grinding everything) through a wire sieve. Put the pot on the fire again, add the cream, reduce the heat and let it boil for another 2 minutes, then take the pot off the heat and. the soup is ready!

Delicious, fine and perfect for the main lunch: Lentil cream soup


How to prepare this lentil cream soup in 4 steps?

Step 1
Put a pot of water and lentils on the fire and let it boil for an hour. Then add the hot chicken soup.

Step 2
In a larger saucepan, heat the oil. Add onion and garlic and let it soften for 3-4 minutes. Add the tomatoes and leave until reduced, about 7 minutes.

Step 3
Add the sauce from step 2 to the pot of lentils. Match the taste with salt and pepper and let it continue to boil for 10 minutes, then take the pot off the heat.

Step 4
Put the composition from the pot in another bowl. Wash the pot, then pour the composition back into the pot, while straining it (grinding everything) through a wire sieve. Put the pot on the fire again, add the cream, reduce the heat and let it boil for another 2 minutes, then take the pot off the heat and. the soup is ready!

Delicious, fine and perfect for the main lunch: Lentil cream soup


How to prepare this lentil cream soup in 4 steps?

Step 1
Put a pot of water and lentils on the fire and let it boil for an hour. Then add the hot chicken soup.

Step 2
In a larger saucepan, heat the oil. Add onion and garlic and let it soften for 3-4 minutes. Add the tomatoes and leave until reduced, about 7 minutes.

Step 3
Add the sauce from step 2 to the pot of lentils. Match the taste with salt and pepper and let it continue to boil for 10 minutes, then take the pot off the heat.

Step 4
Put the composition from the pot in another bowl. Wash the pot, then pour the composition back into the pot, while straining it (grinding everything) through a wire sieve. Put the pot on the fire again, add the cream, reduce the heat and let it boil for another 2 minutes, then take the pot off the heat and. the soup is ready!

Delicious, fine and perfect for the main lunch: Lentil cream soup


How to prepare red lentil cream soup

As you can see in the pictures, the combination of carrots with red lentils and roots led to a very beautiful color. You won't get as good a cream soup if you use green lentils, but it will taste just as good and boil just as easily, so don't miss it either.

Cream soups are generally served with flavored bread croutons. See below how easy croutons can be made at home.

And if you haven't subscribed to our YouTube channel yet, I think now is the best time to make sure you don't miss any step-by-step recipes!


Lentil cream soup

Lentil cream soup is prepared all over the world, each customizing the recipe according to the taste and customs of the place. It is an economical food from which a variety of tasty recipes can be prepared.

In the vegan / vegetarian diet we find it very often because it is considered one of the richest sources of protein, along with soy, beans and chickpeas. Contains 9 g of protein / 100 g, without fat intake. And lentil proteins are complete because they contain all 9 amino acids needed by the body.

Lentils are an excellent source of vitamins (especially B vitamins), minerals and fiber. Thus, eating lentils improves digestion, lowers blood sugar and increases energy levels. It also maintains the health of bones and teeth and strengthens the immune system.

INGREDIENT:

  • 250 g lentils
  • 1 dried onion and a few green onion stalks
  • 2 cloves of garlic
  • 1 carrot
  • 2 tomatoes
  • 1/2 teaspoon coriander
  • 1 teaspoon grated paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • salt pepper

METHOD OF PREPARATION:

1. Wash the lentils in more water and boil them. The cooking time can vary between 20-40 minutes, depending on the type of lentils. It is good to taste it from time to time because if it boils too much it will break. Do not boil with salt because it softens. When it is ready, set it aside and strain it. If you have cooked too much lentils, keep them well in the freezer.

2. Separately, clean and slice the onion, garlic cloves and carrot and temper them with a tablespoon of oil for 2-3 minutes. Add the spices on top (turmeric, cumin, coriander, paprika, salt and pepper), diced tomatoes and boiled lentils. Fill with water, about 2 l, cover with a lid and let it boil.

3. When all the vegetables are cooked, set the soup aside and let it cool for a few minutes. If it has a lot of juice, we can strain it, but we don't throw away the juice because we may need it later.

4. Use a vertical mixer and mix the soup until it becomes creamy. If it is too thick, add more juice from the boil. Taste and season with salt and pepper.


Lentil cream soup

ingredients
1 large carrot, 1 white onion, 1 red onion, 250 gr lentils, 1 slice of celery (approximately 150 grams), 6 cloves of garlic, 1 teaspoon cumin, 1 teaspoon thyme, 2 bay leaves, juice from 1 / 2 lemon, 4-5 tablespoons olive oil, salt

Difficulty: low | Time: 1h


How to prepare this lentil cream soup in 4 steps?

Step 1
Put a pot of water and lentils on the fire and let it boil for an hour. Then add the hot chicken soup.

Step 2
In a larger saucepan, heat the oil. Add onion and garlic and let it soften for 3-4 minutes. Add the tomatoes and leave until reduced, about 7 minutes.

Step 3
Add the sauce from step 2 to the pot of lentils. Match the taste with salt and pepper and let it continue to boil for 10 minutes, then take the pot off the heat.

Step 4
Put the composition from the pot in another bowl. Wash the pot, then pour the composition back into the pot, while straining it (grinding everything) through a wire sieve. Put the pot on the fire again, add the cream, reduce the heat and let it boil for another 2 minutes, then take the pot off the heat and. the soup is ready!

Delicious, fine and perfect for the main lunch: Lentil cream soup


LENTIL CREAM SOUP

Lentil cream soup is a very nutritious and tasty alternative for one of the fasting days. Being one of my favorites as a cream soup, I chose to share today my recipe that is prepared quite quickly and very easily.

ingredients:

  • 200 gr. green lentils
  • 1 pc. parsley root (20 gr.)
  • 1 pc. celery (20 gr.)
  • 1 carrot (15 gr.)
  • 1 onion (20 gr.)
  • 1 potato (150 gr.)
  • 3 cloves of garlic
  • olive oil
  • ½ teaspoon ground cumin
  • salt and pepper

For starters, fry the chopped onion, carrot, parsley and celery in a little olive oil.

After a few minutes, add two slices of sliced ​​garlic, mix a few times and add the lentils.

I am going to add the diced potato then fill the pot with 2 liters of boiled water separately.

Let the soup boil covered with a lid for 20-25 minutes. From time to time I mix a little and check if the lentils are cooked.

When it is almost ready, season with salt and pepper, add the last clove of finely chopped garlic and ground cumin.

I leave it for another five minutes and put it aside.

I use a vertical blender and I pass the vegetables very well until they are homogenous and the soup acquires a rather creamy appearance.

I really like to eat it with croutons and sometimes with 2-3 hot peppers, but it can be enjoyed just as well with a stick, with an extra lemon, or chili added for a spicier note.