Lentil soup

Lentil soup

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Grate the onion in oil. Add the flour, after 1-2 minutes add the lentils, diced carrots and beef concentrate. Add water and simmer until the lentils are soft.

After the lentils have boiled, put them in a blender and mix.

In a pan put the margarine on high heat, add the hot pepper flakes; leave on the fire for about 1 min.

This sauce is put on the plate as desired

Ingredients for the lentil cream soup recipe

  • 1 onion
  • 1 carrot
  • 1 potato
  • 1 can of lentils 400g (without water 240g)
  • a thick slice of celery
  • 200 ml Greek yogurt
  • salt, pepper to taste
  • olive oil to taste
  • croutons or toast
  • parsley


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.


  • 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

Lentil cream soup & ndash delicious, healthy and very easy to prepare. A cream soup that can be made with canned lentils or boiled at home.

It is delicious, especially if we add to it some toast or some homemade croutons. & # 128539

On the blog you can find other cream soup recipes, I leave below only a few examples of recipes:

You can find many other simple and delicious recipes on Gina Bradea's blog, find simpler or more complicated recipes, with more expensive or more accessible ingredients, in short, find recipes for all tastes and pockets.

Lentil recipes

These lentil recipes they will help you find new ways and techniques to prepare tasty and healthy food. With Qbebe recipes you will learn how to cook lentil food or lentil soup in no time!

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    Breakfast is a very important meal - it can either make or break your day. & Icircn conditions & icircn.

    Lentil soup with spinach and chicken is a real health cocktail, with a special flavor that is reflected in the appetite of the whole family.

    Lentil puree is a preparation suitable for diversifying a baby's diet, starting at the age of 9 months. The lentil is.

    Lentil soup is an iron-rich recipe, perfect for a lunch with your little one. Fasting can be a difficult time for.

    Lentil soup with beef is, in fact, a dish full of protein, only good for those who need to maintain their weight.

    On the recommendation of a dear mother, yesterday I bought Izzie Lizzie organic brown lentils. I took it from Cora and gave 10 lei for 500.

    Lentils are a good food to eat during pregnancy because they have 6 important minerals, 2 B-complex vitamins, and complete proteins.

    An extraordinary cream soup, vegetable cream soup with lentils is an extension of the classic Turkish or Lebanese lentil soup. Cream soup.

    Daily serving of vitamins: lentil soup

    If you didn't know, lentils are an exceptional food for vegetarians. It is a very good substitute, just like soy. In some recipes, you can go even a little further and you can use lentils to even replace beans. So let's see what the ingredients are for soup with lentil:
    - 300g lentils
    - 150g onion
    - 100g parsley root
    - 4-5 cloves of garlic
    - a bunch of parsley
    - oil
    - salt, pepper, thyme

    Lentil cream soup

    Lentil cream soup is prepared all over the world, each customizing the recipe according to the taste and customs of the place. It is an economical food from which a variety of tasty recipes can be prepared.

    In the vegan / vegetarian diet we find it very often because it is considered one of the richest sources of protein, along with soy, beans and chickpeas. Contains 9 g of protein / 100 g, without fat intake. And lentil proteins are complete because they contain all 9 amino acids needed by the body.

    Lentils are an excellent source of vitamins (especially B vitamins), minerals and fiber. Thus, eating lentils improves digestion, lowers blood sugar and increases energy levels. It also maintains the health of bones and teeth and strengthens the immune system.


    • 250 g lentils
    • 1 dried onion and a few green onion stalks
    • 2 cloves of garlic
    • 1 carrot
    • 2 tomatoes
    • 1/2 teaspoon coriander
    • 1 teaspoon grated paprika
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric
    • salt pepper


    1. Wash the lentils in more water and boil them. The cooking time can vary between 20-40 minutes, depending on the type of lentils. It is good to taste it from time to time because if it boils too much it will crumble. Do not boil with salt because it softens. When it is ready, set it aside and strain it. If you have cooked too much lentils, keep them well in the freezer.

    2. Separately, clean and slice the onion, garlic cloves and carrot and temper them with a tablespoon of oil for 2-3 minutes. Add the spices on top (turmeric, cumin, coriander, paprika, salt and pepper), diced tomatoes and boiled lentils. Fill with water, about 2 l, cover with a lid and let it boil.

    3. When all the vegetables are cooked, set the soup aside and let it cool for a few minutes. If it has a lot of juice, we can strain it, but we don't throw away the juice because we may need it later.

    4. Use a vertical mixer and mix the soup until it becomes creamy. If it is too thick, add more juice from the boil. Taste and season with salt and pepper.

    Method of preparation

    Heat the olive oil in a pot and lightly heat the vegetables (onion, carrot, celery, half the amount of sliced ​​garlic). Let it soften slightly then add the bay leaves, cumin and lentils rinsed in cold water beforehand.

    Pour 1.5 - 2 liters of water over the vegetables and let them boil until the vegetables soften.

    Add thyme, remaining sliced ​​garlic and lemon juice. Boil for another 5 minutes on low heat, then pass the soup.


    400g red lentils,
    1 large red onion,
    3 cloves of garlic,
    3 tomatoes,
    2 carrots,
    1 red pepper,
    1 small bunch of parsley,
    1 teaspoon cumin,
    1/2 teaspoon paprika (hot or sweet, to your heart's content)
    lemon juice,
    extra virgin olive oil,
    3 L water or chicken soup.

    Stefania Macau recipe: Lentil soup

    A recipe as simple as it is healthy, proposed by Stefania Macau from MasterChef.

    1. Wash the lentils and leave them to soak in hot water in the covered bowl.

    2. After two hours, drain the lentils and boil 1 & frac12 liters of water together with the cleaned and washed carrot and onion. Add the spices and simmer until the lentils are soft.

    3. Remove the bay leaves, keep 3 tablespoons of whole lentils, and the rest is passed together with the vegetables.

    4. Peel the garlic, cut finely and put it to harden until golden. Mix the puree with the lentils, garlic, salt, pepper to taste and add the soup in a few tablespoons.

    5. Serve with lemon slices and croutons

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    Method of preparation

    Heat the olive oil in a pot and lightly heat the vegetables (onion, carrot, celery, half the amount of sliced ​​garlic). Let it soften slightly then add the bay leaves, cumin and lentils rinsed in cold water beforehand.

    Pour 1.5 - 2 liters of water over the vegetables and let them boil until the vegetables soften.

    Add thyme, remaining sliced ​​garlic and lemon juice. Boil for another 5 minutes on low heat, then pass the soup.


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