Traditional recipes

Lentil cream soup

Lentil cream soup


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Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Lentil Soup Cream:

It is recommended (but not mandatory) that the lentils be kept in a bowl of water the night before. However, it boils faster than beans! So put the lentils to boil, after about 15 minutes add the carrots, onions and then the zucchini; let it boil for a total of about 45 minutes, season with salt and pepper, add butter and, according to taste, add or not 2-3 cloves of garlic and then turn off the heat. Pass everything to the blender, keeping a sufficient amount of juice and… good appetite!


Moroccan style lentil soup - video recipe

Ingredients

  • ▢ 500 g lentils
  • ▢ 2 julienned onions
  • ▢ 4 diced tomatoes
  • ▢ 4 tablespoons oil
  • ▢ 5 cloves of crushed garlic
  • ▢ 1 bunch of parsley
  • ▢ 1 teaspoon ground coriander
  • ▢ 1 teaspoon turmeric
  • ▢ 1 teaspoon chemistry
  • ▢ 1 teaspoon buoy
  • ▢ 1 teaspoon salt

Method of preparation

Nutrition

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dear ones, today I come with an easy and healthy recipe, Moroccan style lentil soup made according to my mother-in-law's recipe. Lentil soup is a very easy dish to prepare and so tasty. The first time I ate this soup in Morocco and I was impressed by its taste. My mother-in-law served it to me with delicious olive oil and ground cumin. A real delight!

Since then, I make this soup very often because everyone likes it very much and it is one of the few soups my husband eats. And my parents really like it, especially my mother, who never refuses a hot or cold lentil soup. What I like about it is that it is easy to make, with few ingredients. We don't need carrots, celery, parsnips or other roots that only change the taste of the soup and turn it into a vegetable cream soup, which I don't want.

Tomatoes, onions and greens are enough because the aroma of lentils is what interests us in this soup. Lentil soup is also very healthy, lentils are rich in vegetable proteins that are beneficial for the body and provide satiety. In addition, it is good for people who fast, but also for the little ones. You can use any kind of lentils you can find, red, yellow or green, it doesn't matter, the soup will be just as tasty. Red lentils boil faster and are creamier, but if you can't find them, green ones are also good.

For spices I recommend coriander, cumin and paprika to get that Moroccan flavor. Of course you can exclude them if you don't have them in the house or you don't like them, but I use them all the time for this kind of soup. I wholeheartedly recommend this soup, I'm sure you'll love it as much as we do.


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.

INGREDIENT:

  • 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

METHOD OF PREPARATION:

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.

Serve seasoned with paprika, or fresh parsley!


Lentil cream soup with ginger and coconut milk

Save Recipe
  • - 8 Servings +
  • 10 m Prep Time
  • 20 m Cook Time
  • 30 m Ready In

Lentil Cream Soup with Ginger and Coconut Milk

Good luck my dears! I remember perfectly the day of January 31, 2016, I was in the port of Eminonu, somewhere around 12 o'clock, it was a wind that passes through you, I think that through the ski suit, we were going to embark to go to Princess Island, we had more well over an hour to wait. It wasn't just freezing in front of the boarding gate and we thought we'd go somewhere to have a tea to warm up. Being very close to the Spice Bazaar, of course it was a big bustle, tourists looking for different things, sellers inviting you to taste you wonder what, but also many curious. The first intersection of the bazaar 3 pubs on one corner, spacious snow, but enough space for 15-20 people, all lusting inside. I chose the youngest one, considering that I only wanted a tea, but a boy was chopping onions. Curious by nature, I followed him, then I talked to him, solving the mystery, lentil soup. There was no need for a recipe, I had only seen what it does and I didn't even get to taste it then, but the next day I came back and not only did I taste it but I ate two portions, a soup so good that today I make at least one once a month. But now I leave you to consult the list of ingredients and the simple way to prepare a soup ready in half an hour, tasty and very healthy.

How to make lentil cream soup with coconut milk and lime

Ingredient:

  • Red lentils 250 g
  • Onions 100 g
  • Garlic 3-4 puppies
  • Olive oil 100 ml
  • Carrots 250 g
  • Ginger 2 cm
  • Chili Flakes 1 Teaspoon (Optional)
  • 1 tablespoon curry
  • Coconut milk 400 ml (1 can, full fat)
  • Lime 3 pcs for serving
  • Parsley a few leaves for decoration
  • Salt

Method of preparation:

We clean the vegetables and cut them coarsely.

In a large pot, put the olive oil, vegetables, a little salt and fry them well until soft, over low heat.

Put the lentils over the vegetables and cook for another 4-5 minutes.

Add about 2.5 liters of water and simmer until all ingredients are soft and suitable to mix.

Add coconut milk and spices and salt if needed.

In a blender, mix the cream well until you get a creamy and creamy consistency. Be very careful, if you mix with a blender that has a hermetic lid, you must let it melt at room temperature, otherwise there is a risk of the vessel exploding due to pressure or you can mix with a vertical one if you hurry.

After mixing, bring it to a boil and it is ready to be served with squeezed lime juice. I increase my work and my appetite


Lentil Cream Soup - Recipes

The lentil cream soup is decorated with green parsley and a paprika powder on top. It is very good with crunchy Lebanese sticks!

Nutritional calculation (average values) / recipe / portion:

Lentil cream soup - 10 servingsgrams/
recipe
kcalGREASECARBOHYDRATESfrom which
fiber
PROTEIN
red lentils35012537.6220.8537.883.69
onion3001260.330.34.22.7
garlic3044.70.159.90.631.92
carrot450184.50.943.212.64.05
celery stalks150210.35.12.41.05
fat red pepper200620124.22
salt800000
pepper12.550.030.650.270.11
cumin 13.750.220.440.110.18
broth100650.112.303.1
lemon juice5012.504.500
sweet Boya12.740.130.5500.14
green parsley207.20.161.260.660.6
oil20165.618.4000
Total recipe: 1950.5428.29341.0562.8799.54
Total portion: 195.052.8334.116.299.95

Nutritional reference values ​​per 100 g:


Delicious lentil cream soup

Lentils are a great source of vegetable protein and iron so necessary for young, growing children. Lentils can cause abdominal discomfort to babies if they are not cooked well enough. For this reason we will try a balanced recipe with more fresh vegetables. In order to be easier to digest, some varieties of lentils can be soaked the night before.

Ingredient:

1 small onion
1-2 suitable carrots
1/2 small celery
1.2 cloves of garlic
1 bell pepper
200 gr red lentils
1 teaspoon olive oil
a pinch of salt after the age of 1 year

Preparation time: 1 hour and 30 minutes

Lentils are available in several colors and sizes, each with a different cooking time, longer or shorter. Red lentils are the easiest to cook and are a very suitable choice for baby purees and soups, not being as rich in fiber as the rest of the assortments. The lower level of fiber makes it easier to digest and with a low risk of causing abdominal discomfort.

Wash the lentils in water and boil them in 500-700 ml of water with a pinch of salt. Bring to a boil and then add onions, carrots, celery, bell pepper, all finely chopped. Let it simmer for an hour. At the end, add a teaspoon of olive oil and blend in a blender until a creamy soup results.

From what age?
This recipe is suitable from the age of 10-12 months for the baby when it is offered simply in the form of cream soup or with small pieces of bread crumbs.

How is it served?
It can be served as a vegetable cream soup at the beginning of diversification and later when the baby is taught to chew with croutons.


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Because lentils are considered a very nutritious food and full of beneficial properties for the body, this recipe, Lentil Cream Soup served with breadsticks and shrimp, can be the perfect choice.

Many probably do not know that seafood is considered a fasting food. Permission to eat seafood during Lent came from Greek Orthodox monks on Mount Athos. They considered seafood a staple food, fresh and allowed during fasting.

Therefore, shrimp, mussels, squid, lobsters, octopuses, cuttlefish and other marine invertebrates, which do not have blood in the body can be consumed during fasting periods because they do not fall into the category of warm-blooded creatures, which are prohibited for consumption.


How to prepare lentil cream soup with tomatoes

For this soup, it would be ideal to have a stock (soup) of vegetables in the fridge or freezer. Sometimes I have, sometimes I don't, so I discovered that water can be used very well instead of soup.

Mint matches perfectly with lentils. It gives it a fresh aroma and in combination with tomatoes it wonderfully enriches its taste. If you don't like the combination, or if you don't have a pot of fresh mint like I have on the balcony, then you can replace it with basil (it can also be dry), parsley or thyme.



Comments:

  1. Flavio

    There is something in this. Thank you so much for your help in this matter, now I will not make such a mistake.

  2. Bayen

    Not caught, not high! Why is it called prayer when you talk to God, and schizophrenia when God is with you? When you decide to shake off the old days, make sure that it does not fall off !!! Anything good in life is either illegal, immoral, or obese

  3. Amsu

    Strongly agree with the previous phrase

  4. Azriel

    Really even when I didn't guess before

  5. Zologul

    Anything similar.



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