Vegetarian soup of lentils: a recipe with a photo

In the Mediterranean countries, lentils are a very popular product. From this small bean, soups, side dishes, casseroles are prepared. The role of lentils in the diet of vegetarians is invaluable. After all, it has a lot of complex carbohydrates, protein, as well as various minerals and vitamins. Lentils can be of different colors: yellow, green, red, brown, black. All varieties are tasty, but they require different time for cooking. Therefore, you need to read the instructions on the package. Today we will learn how to cook a lentil soup vegetarian. The photos attached to the selection of recipes will facilitate our task. Soups made of lentils - hearty, healthy and tasty. They are more suitable for winter, when we do not have so many fresh vegetables. For cream soups, we recommend choosing yellow and red lentils. These varieties are quickly boiled. Green lentils keep the shape well. More often it is used for salads.

Green-soup puree soup

Like other beans, lentils are usually soaked for the night. So she'll get ready faster. But in this recipe, we will simply cook it longer. Boil two liters of water and add a glass of washed green lentils. This sort requires a long preparation - from half an hour. Now we cut two potatoes with small blocks. Add to the soup vegetarian from lentils a tablespoon of butter. We put a frying pan on the fire, pour into it two spoons of sunflower oil and fry spices. Here rely entirely on your own taste: curry, coriander, garam masala, hops-suneli - just a little pinch. Only ginger is required - half a teaspoon dried or two grated fresh. Warm the spices, and then add grated carrots and a slice of celery. In the passerel we cut a tomato and stew for a couple of minutes. Add to the soup, remove from heat. Grind the blender in a puree. Solim, add two or three tablespoons of sour cream and spicy herbs. Again, bring to a boil.

Soup with croutons

One hundred grams of red lentils need to be boiled until ready with a finely chopped onion and five cloves of garlic. After this, strain the broth through the cheesecloth and thicken the fork with a fork into the gruel. In the frying pan pour a little olive oil and pass it on two or three tablespoons of flour. When it turns pinkish color, add black and red pepper, other spices to taste. Dilute the flour first with a small amount of broth. We connect this with mashed lentils. Stir and put back into the broth. Solim vegetarian soup-puree from lentils, bring to a boil. We serve with a hard-boiled egg and crispy hot croutons.

Lentil soup with spinach

To prepare this vegetarian dish you need to have a liter of vegetable broth. You can use cubes. This broth is brought to a boil and injected half a glass of green lentils. Cook on low heat for about twenty minutes. Now let's take care of the vegetables. Finely chop the onion, rub the carrot, cut a bunch of spinach and a large tomato. Put a pan on the fire with a little lean oil. First we pass the onion. Then add carrots and tomato to it. Let's salivate and stew for several minutes. Add spinach and let stand for two more minutes. Now we shift the vegetables from the frying pan to the pan, where the vegetarian soup is made from lentils. Solim to taste, add bay leaf and other spices. We cook another five minutes.

Lentil Vegetarian Soup

Four hundred grams of beans are soaked overnight. Change the water and set to cook until completely ready. Red lentils (called still Egyptian) are getting ready quickly. It will be even better if we take the peeled beans. The water in which lentils were boiled is drained, and the thick mash in a puree with a blender or a simple fork. Now at the same time do two things: put the boil half a liter of milk and boil until cooked one hundred grams of pasta. We connect all three elements of the dish. Add one hundred grams of grated cheese of hard varieties, and dill and parsley. Season with salt and nutmeg. We heat vegetarian soup from lentils, but do not bring it to a boil. We serve with breadcrumbs or croutons.

Soup with lentils and cauliflower for lactovegetarians

To prepare this dish, first save on three spoons of vegetable oil finely chopped onions and carrots. It is better to do this in a saucepan or saucepan. Fill vegetables with 1.5-1.7 liters of boiling water. Red lentils (180 grams) washed and dipped in soup. After twenty minutes, pour boiling water three hundred grams of cauliflower and two tomatoes. After five minutes with tomatoes, you can easily peel. Cut them into cubes and add to the soup vegetarian from the lentils. Cabbage after scalding is also easily divided into inflorescences. Bring the soup to a boil and cook until the ingredients are ready. Solim, add your favorite seasonings and fresh herbs. Usually the first dishes from Egyptian lentils are seasoned with sour cream. But if you do not eat dairy products, generously pour the soup with lemon juice.

Vegetarian lentil soup: recipe Bulgarian

This dish is called bream chorba. It is prepared from green lentils with the addition of a mixture of spices, which in Bulgaria is called "Charena Sol". It necessarily includes savory, coriander, paprika and fenugreek (aka fenugreek). And, of course, the salt itself. You can prepare this mixture yourself. Half a kilo of green lentils soak for several hours. When it swells, we wash it. Two or three carrots are very finely chopped (you can use a blender). In the same way shinkuem large bulb and two Bulgarian pepper (pre-cleaning them from the stems and seeds). With three scalded tomatoes, we remove the skin and finely chop it. It is permissible to replace vegetables with two spoons of tomato paste. A pair of cloves of garlic is ground in a mortar with salt and a small amount of olive oil. We continue to prepare Bulgarian bream chorbu, or lentil soup vegetarian. In the pot, pour four tablespoons of lean oil and put all the vegetables there, except for tomatoes and garlic. Fry about five minutes before browning onions. Then add the tomatoes and garlic. Pour a glass of boiling water and stir. Simmer under a lid on a low flame. We throw swollen lentils, mix with the rest of the vegetables. Continue to stew under the lid. We add seasonings, in particular, to "Sharen Sol". Now top up hot water until the soup gets the right consistency. Chorba is a thick soup. Therefore, you do not need much water. We cook for another ten minutes or a quarter of an hour. When serving, sprinkle with fresh parsley.

Lentil soup in the multi-bar "Panasonic"

A glass of beans is washed. We put in the bowl multivark. Add the chopped tomatoes - fresh or canned (2-3 pieces). In a frying pan in olive oil fry finely chopped onion and grated carrots. Add them to the bowl of the multivark. Solim, season with coriander. Fill with boiling water to the maximum and set to cook on the "Quenching" regime, our soup of lentils (vegetarian). Multivarka "Panasonic" takes three hours to bring the dish to readiness. Serve the dish by adding a spoonful of sour cream.

Soup with coconut milk

Directly in a saucepan, warm up a spoonful of vegetable oil and let in it a finely chopped onion, a small root of ginger, a clove of garlic and a pinch of fenugreek seeds. We are now laying a glass of red lentils and a diced pumpkin. Also add the chopped green coriander (small bunch). Pour two glasses of water, diluted with coconut milk (one hundred milliliters). Add 2 spoons of tomato paste. We mix and season with spices: curry, hot red and fragrant black pepper, nutmeg, salt. We bring the soup of lentil vegetarian to a boil and cook for another half an hour. Pumpkin and lentils by that time should become soft.