8 hearty, aromatic and delicious lentil soups

1. Lentil and vegetable soup

Ingredients

4 tablespoons of vegetable oil;
1 red onion;
1 clove of garlic;
1 large tomato;
1 tablespoon tomato paste
1 large carrot;
1-2 large potatoes;
200 g red lentils;
1½ l of water;
salt to taste;
ground black pepper - to taste;
2 tablespoons of butter;
1 teaspoon paprika

Preparation

Heat the oil in a saucepan over medium heat and add the onion cubes. Fry them until soft without browning. Add the coarsely chopped garlic and cook for another 1-2 minutes.

Stir the roast thoroughly with the tomato cubes and tomato paste. Place the carrot and potato cubes in a saucepan and simmer for a few minutes.

Add lentils and pour boiling water over everything. Cook the soup, covered, for 25-30 minutes. Season with salt and pepper and simmer for a couple of minutes. Puree the soup with a blender.

Drizzle aromatic oil over the dish before serving. To do this, melt the butter in a frying pan, add the paprika and mix thoroughly.

2. Lentil soup with bacon, beans and white wine

Ingredients

100 g brown or green lentils;
3 slices of bacon;
1 onion;
1 medium carrot;
3 cloves of garlic;
3 sprigs of thyme;
2 dried bay leaves
1½ l chicken broth;
60 ml of dry white wine;
salt to taste;
ground black pepper - to taste;
300-400 g canned or boiled white beans;
400 g of chopped tomatoes in their own juice;
some parmesan;
a few sprigs of parsley.

Preparation

Soak lentils in cold water for 1–2 hours. Drain the liquid and rinse the beans under the tap.

In a saucepan over medium-high heat, brown the chopped bacon until crisp for 6-8 minutes. Then transfer it to a plate and drain the fat from the pan, leaving a couple of spoons.

Place the onion and carrot cubes there and cook for 3-4 minutes. Toss in chopped garlic, thyme, and lavrushka and sauté for 1 minute.

Add chicken stock, wine, and lentils. Season with salt and pepper and bring to a boil. Reduce heat and simmer the soup, covered, for 20-30 minutes.

Place the beans and tomatoes in a saucepan, stir and cook for another 10–20 minutes until the lentils are soft. Remove the lavrushka from the soup. Serve with bacon, grated parmesan and chopped parsley.

3. Lentil soup with beef and vegetables

Ingredients

300 g of beef;
1 tablespoon vegetable oil;
salt to taste;
1-1½ liters of water;
1 medium carrot;
1 red bell pepper;
3 medium potatoes;
1 onion;
1 clove of garlic;
50 g red lentils;
200 g of cabbage;
ground black pepper - to taste;
a few sprigs of dill;
a few feathers of green onions.

Preparation

Cut the beef into small pieces and place in a cauldron or saucepan with heated oil. Season with salt and sauté over medium heat, covered, until tender. To prevent the meat from burning, pour in a little water.

Cut the carrots and peppers into strips, the potatoes into medium cubes, and the onions and garlic into small pieces. Add carrots, peppers, onions and garlic to the meat and fry for a couple of minutes.

Add potatoes, lentils, and boiling water. Cook the soup over low heat for 20-30 minutes, until the potatoes are tender. Place the shredded cabbage in a saucepan 5-7 minutes before the end of cooking.

Season the dish with salt and pepper or other spices of your choice. Add chopped herbs and let the soup steep.

4. Lentil soup with chicken

Ingredients

1 whole chicken breast;
salt to taste;
3 liters of water;
2 onions;
1 dried bay leaf
500 g red lentils;
2 tablespoons of butter;
2 medium carrots;
1 medium tomato;
3-4 cloves of garlic;
ground chili - to taste;
seasoning for chicken - to taste;
a handful of any croutons.

Preparation

Boil the breast in salted water with 1 onion and bay leaf until tender. This will take approximately 30 minutes. Take out the chicken and remove the onion and lavrushka. Place lentils in broth, bring to a boil and simmer over medium heat for 15-20 minutes.

In the meantime, melt the butter in a skillet and add the raw onions, carrots, tomatoes and garlic, chopped in medium pieces. Season with salt and cook, covered for 10 minutes. Remove the lid, add the chili and chicken seasoning and cook for another 5 minutes.

Place the roast in a pot of lentils. Season with salt, stir and simmer for a couple of minutes. Purée the soup with a blender and serve with chicken breast pieces and croutons.

5. Lentil soup with vegetables and spinach

Ingredients

250-300 g brown or green lentils;
2 medium carrots;
2 celery stalks;
1 onion;
2 tablespoons of vegetable oil;
3 cloves of garlic;
2 teaspoons of ground cumin
1 teaspoon ground coriander
½ teaspoon paprika;
salt to taste;
ground black pepper - to taste;
1 200 ml vegetable broth or water;
400 g of chopped tomatoes in their own juice;
2 sprigs of thyme;
2 bunches of spinach

Preparation

Soak lentils in cold water for 1–2 hours beforehand. Drain and rinse the beans under running water.

Cut carrots, celery and onions into small pieces. Heat oil in a saucepan over medium-high heat, add vegetables and sauté for about 5 minutes.

Toss in the minced garlic, cumin, coriander, and paprika. Stir, sauté for 1 minute and season with salt and pepper.

Add lentils and broth or water and bring to a boil. Reduce heat, cover the pot slightly, and simmer for 40-50 minutes until the legumes are tender. Place tomatoes and thyme in the middle of cooking.

Add spinach leaves to the soup and cook for a couple of minutes. Then season with salt and pepper to taste.

6. Lentil soup with tomatoes and meatballs

Ingredients

1½ onions;
1 small carrot;
3 tablespoons of vegetable oil;
5 tablespoons of soy sauce
400 g of chopped tomatoes in their own juice;
1½ l of water;
200 g minced pork and beef;
4 tablespoons of bread crumbs;
80 g red lentils;
4 sprigs of thyme;
½ teaspoon sugar;
salt to taste.

Preparation

Cut 1 onion and carrot into small cubes. Fry the onion in a saucepan with heated oil until transparent. Add carrots and brown vegetables.

Add 3 tablespoons of soy sauce, tomatoes and water to the roast. Bring the soup to a simmer over high heat.

In the meantime, combine the minced meat, the grated half of the onion, the crackers and 2 tablespoons of soy sauce. Form the meatballs and dip them in the simmering soup. Reduce heat and cook for 10-15 minutes.

Then add the lentils and cook for another 15–20 minutes. Add thyme leaves, sugar and salt, stir and let the dish brew a little.

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7. Lentil soup with feta

Ingredients

1 onion;
2 medium carrots;
1 tablespoon vegetable oil;
3 cloves of garlic;
150 g red lentils;
½ teaspoon dried rosemary
ground chili - to taste;
salt to taste;
1 liter of water or any broth;
a few tablespoons of feta;
a few sprigs of mint.

Preparation

Cut the onions and carrots into small pieces. In a saucepan with heated oil, fry the onion until transparent. Place the carrots and cook for 3-4 minutes.

Add chopped garlic, lentils, rosemary and chili. Stir and cook for a couple of minutes. Then add salt, boiling water or hot broth. Bring to a boil, reduce heat and simmer, covered, for 20-30 minutes.

Puree the soup with a blender. Serve with crumbled feta and garnish with mint leaves and chili powder.

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8. Lentil soup with mushrooms and carrots

Ingredients

300 g brown lentils;
5 medium carrots;
1 red onion;
4 cloves of garlic;
2 tablespoons of vegetable oil;
350-400 g of champignons;
salt to taste;
ground black pepper - to taste;
9 sprigs of thyme;
2 liters of water;
2 tablespoons of soy sauce
a few tablespoons of Greek yogurt.

Preparation

Pre-soak lentils in cold water for 1-2 hours. Drain and rinse the beans under the tap.

Cut the carrots into slices and finely dice the onion and garlic. In a saucepan, heat oil over medium heat and add vegetables to it. Stir and fry for about 5 minutes.

Add mushrooms, cut into medium pieces. Season with salt and pepper and cook for 10 minutes until mushrooms are tender.

Add lentils, thyme, and cold water to the ingredients. Bring to a boil, reduce heat, cover the pot a little, and cook for 40-50 minutes. The lentils should be soft.

Season the soup with soy sauce, salt and pepper. You can use other spices to suit your taste. Serve the cooked meal with yogurt.