In the Mediterranean countries, lentils are a very popular product. Soups, side dishes and casseroles are prepared from this small bean. The role of lentils in the nutrition of vegetarians is invaluable. After all, it contains a lot of complex carbohydrates, protein, as well as various useful minerals and vitamins. Lentils come in different colors: yellow, green, red, brown, black. All varieties are tasty, but they require different times for cooking. Therefore, you need to read the instructions on the packaging. Today we will learn how to cook vegetarian lentil soup. Photos attached to the selection of recipes will facilitate our task. Lentil soups are hearty, wholesome and delicious. They are more suitable for winter, when there are not so many fresh vegetables at our disposal. For mashed soups, we recommend choosing yellow and red lentils. These varieties quickly boil. Green lentils hold their shape well. Most often it is used for salads.
Green soup puree
Like other legumes, lentils are usually soaked overnight. So she will cook faster. But in this recipe we’ll just cook it longer. Boil two liters of water and add a glass of washed green lentils. This variety requires long preparation - from half an hour. Now we cut two potatoes in small pieces. Add a tablespoon of butter to the vegetarian lentil soup . We put the pan on the fire, pour two tablespoons of sunflower oil into it and fry the spices. Here completely rely on your taste: curry, coriander, garam masala, suneli hops - just a little pinch. Mandatory is only ginger - half a teaspoon of dried or two grated fresh. Warm up the spices, and then add the grated carrots and a slice of celery. Cut the tomato into the sauté and simmer for a couple of minutes under the lid. Add to soup, remove from heat. Grind in a mashed blender. Salt, add two or three tablespoons of sour cream and herbs. Bring to a boil again.
Soup with croutons
One hundred grams of red lentils should be boiled until cooked with finely chopped onion and five cloves of garlic. After this, strain the broth through cheesecloth, and mash the thick with a fork into the pulp. Pour a little olive oil into the pan and pass two to three tablespoons of flour on it. When it becomes pinkish, add black and red pepper, other spices to taste. First, dilute the flour with a small amount of broth. Combine this with mashed lentils. Stir and put back into the broth. Salt the vegetarian lentil soup puree, bring to a boil. Serve with a hard-boiled egg and crispy hot croutons.
Lentil Soup with Spinach
To prepare this vegetarian dish you must have a liter of vegetable broth. You can use cubes. We bring this broth to a boil and introduce half a glass of green lentils. Simmer for about twenty minutes. Now let's take care of the vegetables. Finely chop the onion, grate the carrots, cut a bunch of spinach and a large tomato. Put on the fire a frying pan with a small amount of vegetable oil. First pass the onion. Then add carrots and tomato to it. Salt and simmer under the lid for several minutes. Add the spinach and hold for another two minutes. Now we shift the vegetables from the pan to the pan, where the vegetarian lentil soup is cooked. Salt to taste, add bay leaf and other spices. Cook for another five minutes.
Vegetarian Red Lentil Soup
Soak four hundred grams of legumes overnight. We change the water and set to cook until fully cooked. Red lentils (also called Egyptian) cook quickly. It will be even better if we take peeled beans. We drain the water in which the lentils were cooked, and mash the thick one in mashed potatoes with a blender or a simple fork. Now we are doing two things at the same time: we put half a liter of milk to boil and boil until ready one hundred grams of pasta. We combine all three elements of the dish. Add one hundred grams of grated hard cheese, dill and parsley. Season with salt and nutmeg. We warm the vegetarian soup from lentils, but do not bring to a boil. Serve with crackers or croutons.
Lentil Soup with Cauliflower for Lacto Vegetarians
To prepare this dish, we first pass the chopped onion and carrot on three tablespoons of vegetable oil. It is better to do this in a saucepan or saucepan. Pour vegetables with 1.5-1.7 liters of boiling water. Wash red lentils (180 grams) and dip in soup. Twenty minutes later, pour boiling water three hundred grams of cauliflower and two tomatoes. Five minutes later, peels can be easily peeled from tomatoes. We cut them into cubes and add the vegetarian lentil soup. Cabbage after scalding is also easily divided into inflorescences. Bring the soup to a boil and cook until the ingredients are ready. Salt, 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: Bulgarian Recipe
This dish is called chorba bream. It is prepared from green lentils with the addition of a mixture of spices, which in Bulgaria is called "Sharena Sol." It necessarily includes savory, coriander, paprika and fenugreek (aka fenugreek). And, of course, the salt itself. You can make this mixture yourself. A pound of green lentils is soaked for several hours. When it swells, rinse. Two or three carrots are very finely chopped (you can use a blender). In the same way we shred a large onion and two bell peppers (having previously cleaned them of the stalks and seeds). Remove the skin from three scalded tomatoes and chop finely. It is permissible to replace vegetables with two tablespoons of tomato paste. Rub a couple of garlic cloves in a mortar with salt and a small amount of olive oil. We continue to cook Bulgarian chorbu bream, or vegetarian lentil soup. Pour four tablespoons of vegetable oil into the pan and spread all the vegetables there, with the exception of tomatoes and garlic. Fry for about five minutes until the onion is browned. Then add the tomatoes and garlic. Pour a glass of boiling water and stir. Stew under a lid on a low flame. Throw in swollen lentils, mix with other vegetables. Continue to simmer under the lid. Add seasonings, in particular, “Charenu sol.” Now add hot water until the soup acquires the desired consistency. Chorba is a thick stew. Therefore, not much water is needed. We cook the chorbu for another ten minutes or a quarter of an hour. When serving, sprinkle with fresh parsley.
Lentil Chowder in the Panasonic Multicooker
Wash a glass of legumes. We spread in the bowl of the multicooker. Add 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 multicooker bowl. Salt, season with coriander. Pour boiling water to the maximum and set to cook on the "Stew" mode our lentil soup (vegetarian). The Panasonic cooker needs three hours to bring the dish to readiness. Serve the dish by adding a spoonful of sour cream.
Coconut Milk Soup
We heat a spoonful of vegetable oil right in the pan and add finely chopped onion, a small ginger root, a clove of garlic and a pinch of fenugreek seeds in it. We are laying now a glass of red lentils and diced pumpkin. Also add chopped green cilantro (a small bunch). Pour two glasses of water diluted with coconut milk (one hundred milliliters). Add 2 tablespoons of tomato paste. Mix and season with spices: curry, hot red and allspice black pepper, nutmeg, salt. Bring the vegetarian lentil soup to a boil and cook for another half hour. Pumpkin and lentils should be soft by then.