Such a different soup-puree from lentils, or a meeting place of the East and West

Lentil purée soup is a great first dish that can please not only a delicate taste, but also enrich the body with valuable vitamins and minerals. Prepare it is quite simple, especially when world cooking offers so many interesting options.

Merjimek Chorbasy

This Turkish cream soup made of lentils is often called a "poor dish". In part, this definition is true, because it was originally submitted in simple rural families.

So, for its preparation you will need: a quarter kilogram of red lentils, 1 large onion, 1 tablespoon of flour, olive and butter, about 2 tablespoons of tomato paste, dried mint, salt, paprika and pepper.

To create such soup-puree from lentils, at first it is thoroughly washed, then poured with two liters of cold water, give a boil and leave to languish until the beans are not boiled. Then the fire is turned off.

Next, in a butter, toast to a semi-transparent state of onions. Take it off and shift it to lentil.

In the same pan again melted a little butter, but this time mixed with olive oil. As soon as everything has heated up, add flour and with constant stirring fry until the appearance of a nut smell. At this point, introduce tomato paste and spices, according to a pinch of each. Tumble again for two to three minutes and transfer to lentils and onions, thoroughly mixing.

The final stage of cooking is the grinding of soup in puree. This is done with a blender. After that the dish is salted, decorated and served.

Lunch for a diplomat

However, these beans are not only popular in the countryside. And because the culinary aristocracy was developed soup purée of red lentils, worthy of the table of courtiers and diplomats.

So, to make it, you will need: a quarter kilogram of lentils, large tomatoes and onions (1 piece each), 1 red bell pepper, various smoked products, red ground pepper and salt, olive oil.

The very process of creation is as follows: in a frying pan with olive oil fry all vegetables, cut into any shape. Once they have a golden hue, lentils are poured into them and stewed with the addition of a small amount of water until it becomes soft. Then pour the resulting mixture into a saucepan, pour it with a liter of water and cook for fifteen minutes.

The soup is removed from the fire, allowed to cool slightly, ground with a blender. But that he acquired a true aristocracy, smoked meat cut into thin strips, put in a bowl and poured with the resulting soup-mashed potatoes.

Greetings from Naples

But on the Italian "boot" this first dish is somewhat different as a list of products, and the way of cooking.

So, the mashed soup of Lentil in Neapolitan will require: two hundred grams of lentils, one piece of onions, celery root and carrots, pasta - about 50 grams and cream, sunflower oil - 1 tbsp.

All vegetables should be rinsed well and put in a pan, pour them with two glasses of water. To cook the future broth it is necessary up to full readiness of a lentil, and it means approximately two hours. After that, it is necessary to extract the onions, celery and carrots, cool a little and grind it with a blender or rub through a sieve.

Prepare the paste before half-prepared. It along with three tablespoons of cream and butter should be added to the cream soup of lentils. After that, salt and serve.

Here are simple, but at the same time tasty options for cooking "poor people's meals."