In the cold days, it is time to warm dishes, hearty and thick, such as legumes soups. We have already prepared pea and bean soup, and today I propose to cook lentil soup for lunch. At the same time, we will also get to know this interesting and useful croup closer - find out why lentils are called “the queen of all legumes”?
Thick, fragrant lentil soup resembles a pea soup, but it has a special taste. Some tasters catch a nutty note in it. Even more interesting taste of the soup will give a small amount of fragrant thyme (thyme). This herb goes well with lentils, and together it produces an even more harmonious taste than with traditional bay leaf for soups.
There are many options for lentil soups: vegetarian and with meat; with sausages in Italian and with bacon in English; with the addition of pumpkin or celery root; tomato or spinach; as well as all kinds of vegetables - cauliflower, broccoli, sweet peppers ... I suggest you make lentil soup with beef.
However, lentil soup will be nourishing and without meat, as lentils are very nutritious in their composition. It contains a large amount of vegetable proteins and carbohydrates, but almost no fat. That is why lentils are considered dietary cereal, a portion of which is equivalent to the same portion of meat, but, moreover, it is absorbed by the body much easier. It is easy to get rich in dishes from the “queen-lentil”, and there is enough energy for a long time.
Want to learn more about the beneficial properties of this valuable cereals? Oh, they can be listed for a long time! These include high levels of folic acid (vitamin B9, which is especially important for women who are expecting a baby, and for growing organisms - children and teenagers). Lentils improve digestion due to the large amount of fiber; strengthens the immune system and nerves, reduces the level of sugar and cholesterol in the blood. This amazing cereal is useful for all - and children from 2 years old, and women, and men. You may have found cereals of different colors: green, orange-red, brown.
Green lentils are not fully ripe cereals. Therefore, it does not boil soft and cooks a little longer than other types - about 40 minutes. The grains remain whole and look good in salads.
Red lentils - croup, peeled from the shell, it is boiled quickly - only 15-20 minutes, and it is well boiled soft, therefore it is perfect for mashed soups.
Brown lentils are also called continental. This variety is cooked for about 20-25 minutes.
- Servings: 6
- Cooking time: 1 hour
Ingredients for cooking lentil soup in beef broth
For 2, 5 liters of water, we need:
- 200-300 g of meat;
- 1 cup lentils;
- 2-3 medium potatoes;
- 1 carrot;
- 1 onion;
- 1-2 tablespoons of sunflower oil;
- 1 tablespoon of salt without top (or to taste, try);
- Pinch of dried thyme;
- A bunch of fresh herbs (dill, parsley).
Method of cooking lentil soup in beef broth
If you decide to cook soup with meat, then first of all you need to boil the beef, as the meat is cooked much longer than cereals and vegetables. Rinse the meat, cut into small cubes, dip into the water and set on fire. Bringing to a boil and boiling for 1-2 minutes, pour off the first water. We pick a new one, on which we will cook the broth, and cook on a small fire under the lid for 40 minutes.
While the meat is boiling, prepare the other ingredients. We wash the lentil 2-3 times and fill it with clean cold water: after feeding it, the cereal, like peas or beans, will cook faster.
Clean the potatoes, carrots and onions. Chop the onion and rub the carrot on a large grater or cut into strips. Using a vegetable cutter, I cut the carrot into long cubes: they look more original in the soup than grated carrots or circles.
Heat vegetable oil in a frying pan and sprinkle with finely chopped onion. Stirring, we passse 2-3 minutes until soft.
Then add carrot sticks and fry for another 2-3 minutes, stirring occasionally. Turning off zazharku, yet leave it.
When the meat is soft, it's time to put the cereal in the soup. Lentils, meanwhile, absorbed almost all the water. Put it in a saucepan, mix and cook for 10 minutes.
In the meantime, the cereal is boiled, chop the potatoes into small cubes.
Pour the potatoes into the soup, stir.
After another 5 minutes, add carrot and onion zazharka to the pan. Let everything together slightly leave for 2-3 minutes, but for now you can wash and chop the greens.
Add parsley and dill to the soup, dried thyme, or a couple of fresh twigs, salt and mix. After 1-2 minutes the soup is ready.
Pour a fresh, tantalizing lentil soup into plates and serve. In each plate you can additionally pour a little fresh greens: it will be brighter and more useful!
Lentil soup in beef broth is ready. Enjoy your meal!
