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Lentil cream soup

Lentil cream soup


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First you have to prepare a vegetable soup. Clean the carrots, parsnips and celery, wash them and cut them into rounds, then boil them in 3 liters of water.

Put over the lentils, coarse salt, add warm water and mix gently, discard the water and rinse well with cold water twice. This will remove all the starch and clean it. Then let the lentils soak in the cold water.


When the vegetables are cooked, turn off the heat and set the soup aside. Cut the onion and garlic into small pieces and heat the oil in a saucepan, then lightly fry them until soft. Sprinkle the cumin mixed with the cumin, sweet paprika and salt and pepper to taste.

Pour 2-3 tablespoons of vegetable broth, drain the lentils and bring to a boil. Then add the boiled vegetables and complete with vegetable soup. Put the lid on the pot and let it boil for 20 minutes or until the lentils become soft. Strain some of the juice and pass the soup through a vertical blender. Add butter, heated sour cream and dried mint. If necessary, add more vegetable soup until you reach the desired consistency.

Add salt and pepper again and the soup is ready!

To serve, cut the stick into squares and fry it in hot oil, then drain it on paper towels to absorb excess oil.


Easy recipes: Green lentil cream soup

Don't laugh (too much) at me but I found out lentil cream soup last summer. A friend still praises lentil cream soup and incites me to taste it. Cream soups never made me ready, for example, I hate tomato cream, and few understand why. Besides, I'm not the man you can easily convince to try new things, so it took me a while to find out the taste of lentil soup. But also when I found out & # 8230. believe me, for two weeks, every day, I only ate green lentil cream soup. I didn't do it, Dristor did it! So Dristor, for me, means lentil cream soup, it doesn't mean shaorma and other bazacons.

Recently I thought of preparing it at home, and here it is green lentil cream soup recipe which I appealed to.

  • lentil cream soup & # 8211 200g
  • white onion & # 8211 2 pieces
  • carrot & # 8211 a piece
  • garlic & # 8211 3 puppies
  • red bell pepper & # 8211 a piece
  • paprika red pepper & # 8211 a teaspoon
  • tomato paste & a spoon
  • dried parsley & # 8211 a teaspoon

I washed the lentils very well and soaked them overnight. The next day, I put about 2 liters of water on it, finely chopped an onion and garlic and let them simmer for about 30-40 minutes. During this time I hardened the other vegetables. Add the tomato paste when it softens a little, mix the cooked vegetables and leave for about 2 minutes. After the lentils have boiled, add the hardened vegetables and let them boil for another 15 minutes. After boiling, add the paprika to the soup and mix.

The whole composition is blended and mixed to taste with salt and parsley. If you want a more liquid soup, add boiling water until it reaches the desired consistency. And that's it.

I serve it warm with croutons, olives and hot peppers. Try it too, if you haven't already tried it!


Red lentil cream soup

I adore red lentil cream soup! It is one of my favorite cream soups! In fact, if I think about it, I love any food with oriental flavors! They are wonderful! And Lebanese cuisine is by far my favorite.

This is the basic recipe for red lentil cream soup, inspired and adapted from the traditional Lebanese recipe. It is made very quickly, in just 20 minutes it is ready. It is also very filling, tasty and healthy! If you want it to be even better, add some croutons, it's crazy!

The red lentil cream soup recipe I use is not the 100% traditional Lebanese one. That's how I decided to prepare it and it seemed to me the best option I've tried so far. I have also eaten red lentil cream soup in Lebanese restaurants and I can honestly say that the one made at home is much better!

So, I hope you like it too!


Tag: Lebanese lentil soup

All three of us really like Lebanese food and weekly we make at least one recipe from their vegetarian menu. Today I made a delicious and overly fast lentil soup. At first glance it seems simplistic, but even if you are tempted, please do not add any other ingredients to the boil. Do this experiment and you will see how tasty this nutritious and healthy soup is!

Lentil cream soup

  • Servings: 4
  • Duration: 25 mins
  • Difficulty: easy

Ingredient:

  • 300 g red lentils
  • 2 liters of filtered water
  • salt never tastes of ocna according to taste
  • 25 g mix of spices
  • 10 g cumin seeds

Instructions:

Lentils would be ideal to be soaked in the evening and left to germinate for a day, but if you can't, you can also make dry lentils that do not require soaking. Put the lentils and water to boil for 10 minutes, necessarily over low heat or steam. Keep an eye on it because it swells quickly. After the foam has risen, turn off the heat and wait another 10 minutes. After the lentils are cooked, add them to a blender. Also, if it has absorbed most of the water from the pot, you can add cold water over it without any problems. Sprinkle the spices, salt, water in the blender if necessary and blend until everything becomes like a cream. As a spice I used a sachet of Kamis and even if it seems strange, it is called & # 8222steaks for steak & # 8221. It contains only vegetables and has no MSG (sodium glutamate or monosodium glutamate, the flavor enhancer so dangerous for the brain, found in all spice mixes, including Vegeta). For those who do not have the spice, it is a mix of the following: garlic, paprika, coriander, rosemary, black pepper, parsley leaves and bay leaves. This mixture can also be prepared at home, but you must try several times until you find the quantities.

Consumption and storage:

It is consumed immediately and if it remains, you can reheat it only once. In general, we always prefer to make fresh food and very rarely do we have food left in the fridge (leftovers). I consider that only fresh food has a low content of nutrients, and what is refrigerated for many days and re-heated ends up turning into a preparation without nutritional value.

We like it a lot and we always make various variations, such as the following:


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 with you 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 more spicy note.


Lentil cream soup (fasting) - incredibly tasty!

Lentil and vegetable soup is a simple, cheap and delicious dish that can be included in the fasting menu. The cream soup is prepared quite quickly, because it does not have to be boiled for a long time. It is filling, even if it does not contain meat, consistent, slightly spicy and with a very pleasant aroma. It goes perfectly with croutons made of white bread or rye bread.

INGREDIENT:
-200 g of lentils

-2 tomatoes (fresh or preserved in their own juice)

-salt, black pepper (grains or ground) - to taste

-sunflower oil - for frying

-white bread / rye croutons - for serving

-fresh greenery - for serving.

METHOD OF PREPARATION:
1. Wash the lentils very well with cold water. Put it in a saucepan, pour 2 liters of water over it and bring to a boil.

2. Collect the foam formed on the surface of the water. Then add the bay leaf, 2 cloves of garlic and simmer on low heat for 30 minutes.

3. Chop the onion and grate the carrot.

4. Peel the tomatoes and grate them.

5. Heat a little sunflower oil in a pan. Add the onion and fry until transparent.

6. Add the grated carrot and fry everything for another 2-3 minutes.

7. Add the tomatoes and sauté the vegetables over low heat, under the lid, for 10 minutes.

8. Peel the potatoes and cut them into cubes.

9.Add the potatoes and fry to the soup. Salt it, pepper it and cook it on low heat for 20-25 minutes, until the potatoes are ready.

10. Stop the fire. Add the other 2 cloves of garlic to the soup (passed through the garlic press) and let the soup rest for 10-15 minutes.

11. Remove the bay leaf and black peppercorns from the soup, then pass it through the vertical mixer.

12. Pour the soup into plates. Sprinkle with croutons and fresh greens.


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(5 points / total votes: 25)

Mirela 2 years ago - September 24, 2015 10:20

Re: Lentil cream soup with cumin

olga 2 years ago - 24 September 2015 12:01

Re: Lentil cream soup with cumin

Paduraru Radu 2 years ago - September 27, 2015 22:10

Re: Lentil cream soup with cumin

Proven idea. When serving, you can add a mixture of melted butter with dried mint (a ligure) and a few squeezed drops of a lemon on top of the soup.

Florina Ghinararu 2 years ago - 1 October 2015 20:16

Re: Lentil cream soup with cumin

dorina 2 years ago - 8 October 2015 07:56

Re: Lentil cream soup with cumin

yummi.
I will also try to complete Radu Paduraru
Thank you

Ella 2 years ago - 10 November 2015 11:05

Re: Lentil cream soup with cumin

The best lentil soup. Even my extremely capricious children said it was delicious and they licked the plates.

Sinziana 2 years ago - 27 January 2016 11:56

Re: Lentil cream soup with cumin

Ioana, should the lentils be soaked in water a few hours before? Or does it depend on the type of lentils? I, for example, did not find red lentils today, so I took green-brown ones from that. Do you think I'm ruining the soup with her?

Ioana 2 years ago - 27 January 2016 12:03

Re: Lentil cream soup with cumin

the lentils do not soften, they usually boil very quickly.

light-colored varieties (yellow, red) are more "floury" and boil for 10-15 minutes. therefore they are indicated for cream soups or purees. their taste is more neutral.
the dark ones (green, black) boil a little slower (30 minutes). it keeps its shape well when boiled. they have a distinct taste (peppery, nutmeg) and are ideal in salads, soups.

you can also make cream soup from green lentils, but I would personally use another recipe, not this combination of flavors.
for your green lentils I recommend this recipe: [link]

Sinziana 2 years ago - 27 January 2016 12:08

Re: Lentil cream soup with cumin

Thanks a lot for the answer!

Vasile 2 years ago - 4 February 2016 16:13

Re: Lentil cream soup with cumin

Thanks, I did it today and it turned out great!

Ioana 2 years ago - 4 February 2016 18:12

Re: Lentil cream soup with cumin

divingsuit a year ago - 2 August 2016 12:26

Re: Lentil cream soup with cumin

Mr. Radu Paduraru is right. For an amplification of the flavors you need a little sour. a few drops of vinegar or lemon. It's delicious.

Ioana a year ago - 3 August 2016 11:23

Re: Lentil cream soup with cumin

in the meantime I found out that a little lemon juice helps to better absorb the iron from lentils

Ioana 5 months ago - 17 November 2017 17:09

Re: Lentil cream soup with cumin

Can I use green lentils instead of red ones?

Ioana 5 months ago - 17 November 2017 17:35

Re: Lentil cream soup with cumin

preferably red or yellow lentils

Adrian Tarniceru an hour ago - April 6, 2018 12:51

Re: Lentil cream soup with cumin

It is cumin or cumin (cumin). Traditionally I know cumin is used.

Ioana a minute ago - April 6, 2018 14:28

Re: Lentil cream soup with cumin

here is cumin, the one that is put in the goulash. that is, not cumin that is used in Turkish food.


1. Let the lentils soak in water for 60 minutes, then drain. Peel a squash, grate it and chop finely.

2. Boil a pot of water, a little salt, olive oil. Add chopped onion, garlic, diced carrot. When the onion is cooked, put the lentils, washed and drained.

3. When the lentils are almost ready (see instructions on the package), add the tomato juice. Season with salt, pepper, cumin, coriander and hot peppers.

4. Put half of the vegetables in the blender. Add chopped mint and lemon juice.

5. Pour back into the pot, add the rest of the vegetables and bring to a boil. Match salt and pepper. Add the finely chopped parsley. Serve with croutons or bread.

Lentil cream soup (Turkish recipe)

Ingredient: 500 g red lentils, 2 carrots, 1 celery, 1 onion, 1 tablespoon cumin, salt, lemon.

Method of preparation: The lentils are left to soak overnight in cold water. Boil in 2.5 liters of cold water. In another pot put 3 liters of boiling water. When the pot of lentils boils, drain and transfer to the pot with clean water that I boiled (change the water). Add the cleaned and cut vegetables (carrots, celery and onion). Let it simmer for 2-3 hours. If necessary, top up with boiled water. After boiling, remove the vegetables and drain the lentils (do not throw the juice in which they boiled). Lentils and vegetables (except onions) are mixed well with a blender. Put them back in a pot and thin them with the remaining juice. Add salt and cumin and bring to a boil.


Cooked recipes: Lentil cream soup per minute

All three of us really like Lebanese food and weekly we make at least one recipe from their vegetarian menu. Today I made a delicious and overly fast lentil soup. At first glance it seems simplistic, but even if you are tempted, please do not add any other ingredients to the boil. Do this experiment and you will see how tasty this nutritious and healthy soup is!

Lentil cream soup

  • Servings: 4
  • Duration: 25 mins
  • Difficulty: easy

Ingredient:

  • 300 g red lentils
  • 2 liters of filtered water
  • salt never tastes of ocna according to taste
  • 25 g mix of spices
  • 10 g cumin seeds

Instructions:

Lentils would be ideal to be soaked in the evening and left to germinate for a day, but if you can't, you can also make dry lentils that do not require soaking. Put the lentils and water to boil for 10 minutes, necessarily over low heat or steam. Keep an eye on it because it swells quickly. After the foam has risen, turn off the heat and wait another 10 minutes. After the lentils are cooked, add them to a blender. Also, if it has absorbed most of the water from the pot, you can add cold water over it without any problems. Sprinkle the spices, salt, water in the blender if necessary and blend until everything becomes like a cream. As a spice I used a sachet of Kamis and even if it seems strange, it is called & # 8222steaks for steak & # 8221. It contains only vegetables and has no MSG (sodium glutamate or monosodium glutamate, the flavor enhancer so dangerous for the brain, found in all spice mixes, including Vegeta). For those who do not have the spice, it is a mix of the following: garlic, paprika, coriander, rosemary, black pepper, parsley leaves and bay leaves. This mixture can also be prepared at home, but you must try several times until you find the quantities.

Consumption and storage:

It is consumed immediately and if it remains, you can reheat it only once. In general, we always prefer to make fresh food and very rarely do we have food left in the fridge (leftovers). I consider that only fresh food has a low content of nutrients, and what is refrigerated for many days and re-heated ends up turning into a preparation without nutritional value.

We like it a lot and we always make various variations, such as the following:


Cooked recipes: Lentil cream soup per minute

All three of us really like Lebanese food and weekly we make at least one recipe from their vegetarian menu. Today I made a delicious and overly fast lentil soup. At first glance it seems simplistic, but even if you are tempted, please do not add any other ingredients to the boil. Do this experiment and you will see how tasty this nutritious and healthy soup is!

Lentil cream soup

  • Servings: 4
  • Duration: 25 mins
  • Difficulty: easy

Ingredient:

  • 300 g red lentils
  • 2 liters of filtered water
  • salt never tastes of ocna according to taste
  • 25 g mix of spices
  • 10 g cumin seeds

Instructions:

Lentils would be ideal to be soaked in the evening and left to germinate for a day, but if you can't, you can also make dry lentils that do not require soaking. Put the lentils and water to boil for 10 minutes, necessarily over low heat or steam. Keep an eye on it because it swells quickly. After the foam has risen, turn off the heat and wait another 10 minutes. After the lentils are cooked, add them to a blender. Also, if it has absorbed most of the water from the pot, you can add cold water over it without any problems. Sprinkle the spices, salt, water in the blender if necessary and blend until everything becomes like a cream. As a spice I used a sachet of Kamis and even if it seems strange, it is called & # 8222steaks for steak & # 8221. It contains only vegetables and has no MSG (sodium glutamate or monosodium glutamate, the flavor enhancer so dangerous for the brain, found in all spice mixes, including Vegeta). For those who do not have the spice, it is a mix of the following: garlic, paprika, coriander, rosemary, black pepper, parsley leaves and bay leaves. This mixture can also be prepared at home, but you must try several times until you find the quantities.

Consumption and storage:

It is consumed immediately and if it remains, you can reheat it only once. In general, we always prefer to make fresh food and very rarely do we have food left in the fridge (leftovers). I consider that only fresh food has a low content of nutrients, and what is refrigerated for many days and re-heated ends up turning into a preparation without nutritional value.

We like it a lot and we always make various variations, such as the following:


Lentil cream soup - the original recipe

Lentil cream soup is an oriental-inspired recipe, extremely tasty and which has become known in all the cuisines of the world. & Icircn Turkey, for example, & icircn any restaurant you find daily lentil soup fresh. If you end up in a place you don't necessarily trust to eat, go for lentil soup. You can't go wrong and you won't regret your choice!

Lentil cream soup it is my favorite of all soups and broths. It is tasty, filling, easy to make and is an excellent idea for lunch or dinner. While the Turks prefer it carelessly, with whole lentils, and serve it in small bowls almost before every meal, in our kitchens it has more often arrived in the form of cream soup.

It is your choice, and in the end you can choose to leave it like that or you can pass it with the blender. This recipe is usually made with red lentils, but you can also opt for green lentils, if you like it more, but it will boil harder.

  • 300 g lentils
  • 1 onion
  • 1 carrot
  • 2 tomatoes
  • salt
  • pepper
  • 1 tablespoon cumin
  • 1/2 tablespoon paprika
  • fresh parsley (optional)
  • 3-4 tablespoons oil

Wash the lentils with cold water and leave them to soak for half an hour.

Chop the onion and carrot and fry them in oil. When they have hardened, add the drained lentils and mix. Add salt and pepper and leave for a few more minutes, then add 1.5-2 liters of water.

Let it boil for 40 minutes, or until the lentils begin to soften. Add the peeled and diced tomatoes, cumin and paprika and simmer for another 15 minutes.

At the end, taste and add more salt and pepper if needed. The lentil soup is ready and you can leave it like this or you can turn it into a cream soup, with the help of a vertical blender.

Serve with freshly chopped parsley, in abundance, with lemon juice and fresh sticks.

You have to see it too.



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