Lentils are the oldest member of the legume family. It is rich in proteins and carbohydrates. Brown lentils are added to meats and salads. Red lentils are very revered in Asian cuisine. Its spicy flavor is used for cooking national dishes residents of the East.
This lentil soup recipe is easy to prepare.
This is a vegetarian dish rich in vegetable protein. If you wish, you can cook it in meat broth.
Pour the hot soup into bowls and season with lemon juice if desired. The soup recipe is similar to the previous one, the only difference being that more vegetables are added to it.
Pour the hot soup into deep plates. Greens are best served in a separate bowl, just like croutons. Everyone will add them at will. You can leave a few slices of fried mushrooms and place them on top of the soup. This recipe makes it possible to prepare delicious Turkish lentil soup even for the holiday table.
Turkish soup has its own basic recipe. This is Merdzhimek Chorbasy. But if you add your own ingredients to it, such as vegetables, or cook it in meat broth, you will get a Turkish dish with original notes.
Lentils are popular and respected in the East. For some reason, Europeans do not attach much importance to it, although it is one of the oldest representatives of the legume culture. The protein content in lentils, especially red ones, is the highest. But it should be remembered that for people who have problems with the gastrointestinal tract, protein consumption is indicated in very small quantities or is contraindicated altogether.
Instead of ground black pepper, you can add red pepper. In this case, the soup will be spicier.
You can also add tomato paste to Turkish lentil soup by mixing it with onions and carrots while you stew the vegetables.
Instead of water, you can use chicken, meat or vegetable broth to make Turkish lentil soup. Then the dish will turn out even richer and more satisfying.
Lentils are legumes common in Central and Central Asia.
At the same time, this is not a foreign product for our food.
It appeared in Russia in the tenth century, and in the 15th century it already became the basis of the table of both ordinary people (in the form of porridges and soups) and the rich (with butter, vegetables and meat).
Lentils remained an important product as a meat substitute during the October Revolution, then their production declined during the twentieth century to almost nothing. Its place was taken by high-calorie potatoes, beneficial properties which is much lower. Today, after a long period of oblivion, we are pleased to rediscover this product! Read on to learn how to make lentil puree soup.
Nutritionists have been paying attention to lentils for a long time. It must be said that it is rich in many beneficial nutrients:
In general, all legumes are nutritionally beneficial, ideally they should be eaten several times a week. Take note of several recipes for pureed soups made from a variety of products: (c), .
Lentils are, without a doubt, the easiest to select, prepare and... digest - they contain a minimal amount of cellulose.
On store shelves you can see lentils of various colors. In fact, such diversity is not explained by a large number of varieties, but by different degrees of ripeness of the food crop.
Lentils can be used to make many healthy and very delicious dishes. Today we will talk about one of the most common - lentil soup-puree.
There is a huge variety of such soups, depending on the type of lentil, its ingredients and preparation methods.
One of the most famous lentil puree soups is the Turkish coral lentil soup Mercimek Çorbası. In Turkey it is served in any restaurant, and in Turkish families it is present on the dinner table almost every day.
Energy value (per 100 grams of dish):
Cooking time: 50 min.
Difficulty level: easy.
Cooking method: cooking.
Number of servings: 6.
Ingredients:
Preparation:
Serve this soup hot, sprinkled with a mixture of paprika and dried mint. And before eating, it’s good to add a few drops of lemon juice to the plate.
This video will help you prepare this dish:
Green lentils require more time to puree it, so the cooking process will take 10 minutes longer.
And to obtain the necessary creamy consistency, potatoes and other vegetables are often added to such soups.
Since yellow lentils are the same as green ones, only without the shell, they only need about 10 minutes to be fully cooked. When cooked, they are completely softened, so they are ideal for making purees.
The cooking time in this case will depend on the speed of cooking the pumpkin. When serving, drizzle the soup well with pumpkin seed oil. and sprinkle with pumpkin seeds.
How to make pumpkin lentil soup, watch the video:
This soup can be prepared from almost any type of lentil, if after chopping you add cream and boil. In this version, the puree soup will acquire a delicate velvety consistency and a pleasant creamy taste. You can practically add cream to all pureed soups, and you will learn how to do this in.
Perhaps all housewives have already appreciated the advantages of such a piece of kitchen equipment as a multicooker. It allows you to avoid standing at the stove for a long time, worrying that something will boil over or burn.
You can load all the ingredients and go do your own thing.; the smart oven will turn itself off and maintain ready dish in a warm state.
And pureed soups in a slow cooker turn out perfectly, thanks to a specially selected mode. The only drawback in this case is probably the rather long cooking time. Here is an example of such a lentil puree soup.
Ingredients:
Preparation:
A useful video on preparing lentil puree soup for your attention:
Turkish red lentil soup has a very pleasant refreshing taste thanks to mint and lemon. There are several options for preparing it. Sometimes it is prepared with potatoes, onions and carrots. But the simplest option of lentils, tomato, mint, lemon and seasonings, personally, this option, in my opinion, is the most successful.
Prepare the necessary products.
Rinse the lentils well.
Pour cold water over the lentils and bring to a boil. Skim off the foam.
Reduce heat to low and cook lentils for 30-40 minutes.
Pour into a small saucepan olive oil and put on fire. Add flour and fry a little. Stir all the time.
Add tomato paste and stir well.
Pour some water from the soup into the flour and tomato, stir and add seasonings. Boil for 2-3 minutes.
Add a little more water to the dressing, stir and pour it into the soup. Also add fresh or dried mint to the soup. Salt the soup to taste. Boil everything for 2-3 minutes.
Rub the finished soup through a sieve. A blender produces excessive foam, so a sieve is preferable.
Ladle the soup into bowls. Squeeze the juice of ¼ lemon into each plate and add a mint leaf. Delicious, refreshing red lentil soup is ready!
Bon appetit!
Turkish cuisine is famous for its delicious and unusual dishes, but the local population always gives special preference to soups. Turks can eat soup for breakfast, lunch and dinner, but generally it is always served with the second course. Turkish soup shops - “chorbaji”, as a rule, work around the clock, because not a single end of wild parties in clubs is complete without “night soup”. Even in all-inclusive hotels in Turkey, the mandatory end of the day at midnight is “night soup”.
Soups in Turkey are almost always pureed, and the soups we are used to are extremely surprising to the Turks; they even offer to make the soup puree from borscht. Among the wide variety of soups, Turkish lentil soups occupy perhaps the leading role and here's why. Lentils are native to Asia and are still one of the important agricultural plants in Asian countries and the main source of vegetable protein. Lentils are even mentioned in the Bible, where lentil stew became a measure of birthright among the brothers Jacob and Esau.
In Turkey, many main courses and snacks are made from lentils, but lentil soups are a favorite dish of the local population. There are two types of soups. The first option is green lentil soup “Merjimek Chorbasy”, and the second option is red lentil soup with added spices “Ezogelin Chorbasy”. In both cases, soups are poured into bowls with a generous addition of melted butter before serving, and the guest himself adds lemon juice and red juice to taste hot pepper coarse chili.
In Turkey, there is even a romantic but sad legend associated with the soup “Ezogelin Chorbasi”. Many centuries ago, in the territory of Anatolia in Turkey, there lived an incredibly beautiful girl named Ezo. The most eligible bachelors in the city dreamed of winning her heart and marrying her, and one of them managed to do it. Ezo fell in love with a handsome man, but, as often happens, Ezo’s father refused to marry his daughter to the young man and found her a groom himself.
Ezo's groom was in love with another woman and was never able to fall in love with Ezo, so after being tormented for several years married to an unloved man, the beauty got divorced and returned to her father's house. A few years later, she was married to a relative who took Ezo to Syria, where she again could not experience family happiness due to the fact that she missed her family terribly.
Ezo cooked often and deliciously, and once cooked lentil soup in memory of her mother, which was later called “ezogelin chorbasy,” which translated means “Ezo’s bride’s soup.” Ironically, if you spell the word “ezogelin” together, you get the word “lentil.” Subsequently, the beautiful Ezo died of tuberculosis, without ever seeing her family, and was buried in Syria, but then the body was transported to Turkey and reburied.
Nowadays, the preparation of “esogelin çorbasa” is one of the Turkish wedding rituals. Despite the sad story, brides prepare the soup before the wedding to ensure a long and happy married life.
Like Ukrainian borscht, Turkish lentil soups do not have a clear recipe, and each housewife prepares them in her own way. Only one thing is certain: lentil soup will warm the soul and body in cold weather and will bring gastronomic pleasure to anyone who has had the chance to try it. The dish is prepared in meat broth or simply in water, and its recipe is quite simple and accessible. Pour cold water or broth into the pan, add lentils and bulgur and bring to a boil. Add dried paprika and allspice to the pan. Fry finely chopped onion in a frying pan and mix it with tomato paste or tomatoes. Place the onion in a saucepan, add dried mint and salt to taste. Then cover the bride's soup with a lid and cook over low heat until the lentils and bulgur are soft. After this, the soup can be mixed in a blender, or you can leave it as is. I’ll tell you a secret that it’s better to eat Turkish lentil soups immediately after cooking, otherwise the next day, the bulgur and lentils will absorb all the liquid. Bon appetit!
