Lentil soup is aromatic, rich and delicious. But sometimes it’s difficult to come up with something else to add. We have collected 15 interesting recipes for you on how to cook it so as not to repeat yourself!
1. Lentil soup with rice
This is a traditional Turkish recipe that is quick and easy to prepare.
You will need: 1 cup lentils, 2 tablespoons rice, 1 onion, 2 tomatoes, 1.7 liters of broth or water, 1 tsp each. cumin and dried mint, spices.
Preparation: Finely chop the onion and tomatoes and lightly fry them in a little oil. Add the washed lentils with rice, and after 5 minutes, pour in the broth. Boil for about half an hour over medium heat until lentils are cooked. Whisk the soup with an immersion blender, bring to a boil and season with spices at the very end.
2. Lentil soup with mushrooms
Be sure to add coriander and nutmeg!
You will need: 200 g lentils, 1 l water, 1 onion, 1 carrot, 200 g mushrooms, olive oil, herbs, cream.
Preparation: Chop the onion, cut the mushrooms into slices and grate the carrots. Fry it all together in a skillet for about 5 minutes, add the washed lentils and stir. Cover with water and cook the soup for about 20 minutes. Beat everything with a blender, bring to a consistency with cream, boil again, season and sprinkle with herbs.
3. Lentil soup with cauliflower
A light, lean soup that doesn't require a blender.
You will need: 1 glass of lentils, 300 g of cauliflower, 1 carrot, 1 onion, 2 tomatoes, 1.7 liters of water, spices.
Preparation: Chop the onions and carrots and fry them in a little oil. Add lentils, cover with water and boil for 15-20 minutes over medium heat. During this time, disassemble the cauliflower into inflorescences and pour boiling water over for 5 minutes. Add it to lentil soup and leave on the stove for another 5 minutes. Then add finely chopped peeled tomatoes, bring to a boil again, season and remove from heat.
4. Lentil soup with meatballs
A recipe especially for those who definitely need meat in their soup!
You will need: 2 onions, 1 carrot, 1 can of tomatoes in their own juice, 5 tbsp. soy sauce, 1/3 cup lentils, 200 g minced meat, 4 tbsp. bread crumbs, 1.5 liters of water, spices.
Preparation: Chop the carrots and 1 onion, sauté them in a little oil and pour in most of the soy sauce. Add tomatoes with juice and water there, and put on high heat.
Mix the minced meat with spices, grated onions, breadcrumbs and leftover soy sauce. Shape the meatballs into the soup and boil for 10-15 minutes. Then add the washed lentils and cook for another 15-20 minutes.
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5. Lentil and chicken heart soup
You can use stomachs and any other giblets. A very budgetary and satisfying option.
You will need: 200 g lentils, 500 g chicken hearts, 1.7 liters of water, 1 onion, half a bunch of parsley, 1 carrot, 3 potatoes, spices, chili flakes, turmeric.
Preparation: Fill the hearts with water and cook for half an hour. Cut the potatoes into cubes and add to the pot. Chop the onions and carrots, fry a little and season with all the spices. Add them to the soup right away along with the lentils. Continue to cook over low heat until lentils are done.
6. Lentil soup with tomatoes
Thanks to the fact that the recipe uses both tomato juice and fresh tomatoes, the taste of the soup is even richer.
You will need: 1 glass of lentils, 2 tomatoes, 500 ml of tomato juice, 200 g of carrots, 100 g of pepper, 50 g of green onions, 2 cloves of garlic, spices.
Preparation: Boil lentils in advance until half cooked. Finely chop the onion and pepper, grate the carrots, and lightly fry everything right in the pan. Add peeled chopped tomatoes, spices and garlic and simmer for 5 minutes. Pour in tomato juice and about a glass of water, add lentils to the consistency and cook until cooked.
7. Soup-puree with lentils and vegetables
We recommend adding turmeric for a beautiful and uniform color.
You will need: 100 g lentils, 200 g potatoes, 80 g carrots, 100 g zucchini, 90 g leeks, 70 g pepper, 1 tsp. tomato paste, 1 tbsp. soy sauce, spices, 600 ml of water.
Preparation: Cut carrots and potatoes into medium cubes, add lentils and cook for about 20 minutes over medium heat. Fry the onion, add chopped zucchini to it, and a little later - spices, tomato paste and soy sauce. Transfer the frying to the soup and cook until the ingredients are cooked. Grind everything with a blender, add water for consistency and bring to a boil again.
8. Lentil Mushroom Soup
Another alternative recipe. Try combining regular champignons with wild mushrooms.
You will need: 150 g lentils, 200 g champignons, 100 g oyster mushrooms, 30 g dried mushrooms.
Preparation: Boil the dried mushrooms until tender, remove from the broth, and strain the broth itself. Boil the lentils separately until tender, and during this time chop and fry the onions, mushrooms and oyster mushrooms. Pour boiling water into the mushroom broth to make about 1.5 liters, put all the ingredients in it, bring to a boil, stir and let it brew for 15 minutes.
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9. Lentil soup with celery
This is an adapted Moroccan recipe that you can literally make from the ingredients at hand.
You will need: 2 cups lentils, 4 carrots, 1 onion, 4 celery stalks, 4 garlic cloves, chili, caraway seeds, spices, 3 liters of water.
Preparation: Bring water to a boil, add grated carrots to it and boil for 10 minutes. During this time, fry the chopped onion with garlic and celery, add all the spices to them, and simmer for 5 minutes. Put the lentils in the carrot broth, fry after 20 minutes, and after another 20 minutes remove the soup from the heat.
10. Lentil soup with pumpkin
Of course, for such a dish it is better to take red lentils.
You will need: 1 glass of lentils, 200 g of pumpkin, 1 onion, 3 cloves of garlic, ginger, 1 liter of broth, spices.
Preparation: Finely chop the onion, garlic and ginger to taste, and fry them for a couple of minutes in a little oil. Add pumpkin cubes and lentils there, mix well, cover with broth and cook until cooked for about 20 minutes. At the end, beat the soup with a blender and season with spices.
11. Lentil soup with noodles and raisins
A very unexpected option, but at the same time very original in taste!
You will need: 200 g lentils, 70 g vermicelli, 2 l water, 1 onion, 1 carrot, 2 tbsp. tomato paste, half a bunch of basil, 1 tbsp. raisins, spices.
Preparation: Bring the water to a boil and boil the lentils. Thinly chop the onion, grate the carrots, and fry them with tomato paste and spices. Add frying to lentils along with noodles and raisins, season the soup, bring to a boil and boil for 7 minutes.
12. Lentil soup with bacon and cream
If you wish, you can whip it with a blender, but then it is better to add the bacon before serving.
You will need: 1.5 cups lentils, 125 g bacon, 2 onions, 40 ml 20% cream, garlic and spices.
Preparation: Boil lentils until tender and season. During this time, fry the bacon and onion until golden brown, put the frying in the soup and boil for another 5 minutes. At the very end, add the crushed garlic, cream and mix well.
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13. Lentil Bean Soup
We recommend using canned red beans.
You will need: 1 glass of lentils, 1 glass of beans, 450 g of tomatoes in their own juice, 1 liter of broth, 2 carrots, 1 onion, herbs, garlic, spices.
Preparation: Chop the onions, garlic and carrots and fry them until soft for about 5 minutes, then add the spices. Add lentils there, pour in the broth and chopped tomatoes, and boil for about 40 minutes over low heat. Add the beans 10 minutes before the end and the chopped greens before serving.
14. Lentil soup with corn and peas
When serving, sprinkle the soup with grated cheese or add crumbled Adyghe cheese.
You will need: 2 liters of broth, 1 pepper, 100 g of corn, 100 g of peas, 100 g of cauliflower, 1 glass of lentils, cumin, coriander, smoked paprika, spices.
Preparation: Boil the lentils until soft, and during this time, finely chop the pepper and garlic, and fry them for a couple of minutes. Add spices to them, pour in broth and bring to a boil. Then add cauliflower inflorescences and lentils, corn, and after another 5 minutes - peas. Warm it up well together - and you can remove it from the fire.
15. Lentil soup with apples and parsnips
If you are not afraid of experiments and bold decisions! Sprinkle it with blue cheese on top.
You will need: 400 g lentils, 1.5 liters of water, 4 parsnip roots, 4 sour apples, 2 leeks, 2 onions, 100 ml 20% cream, garlic, spices, olive oil and butter.
Preparation: Coarsely chop the parsnips, onions, garlic and apples, put on parchment, drizzle with olive oil and bake in the oven at 200 degrees for 20 minutes. Slice the leek thinly and sauté in butter. Add lentils to it, and after 5 minutes, pour in water.
After another 15 minutes, add all the baked vegetables to the pan, bring to a boil and leave for another quarter of an hour. Pour in the cream, grind the soup with a blender and then add the baked apples.