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Lentil cream soup with tomatoes and cheese

Lentil cream soup with tomatoes and cheese

Now that I'm still fasting, this recipe works great.

  • 1 onion
  • garlic
  • 200 gr red lentils
  • 3 well-ripened tomatoes or a can of tomatoes
  • salt
  • ground black pepper
  • dried basil
  • tofu cheese
  • fresh basil leaves for garnish
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tablespoons olive oil + for decoration

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Lentil soup with tomatoes and cheese:

Peel the onion and garlic and finely chop them. Put the chopped onion in the hot oil and leave it until it becomes translucent. Add the garlic, leave it for a few seconds, then add the well-washed lentils. Extinguish with warm water and let it boil for 10-15 minutes together with the bay leaf, thyme and a little salt. Add the tomatoes, basil and pepper and let it boil for another 5-7 minutes. We match the salt. We take out the bay leaf and the thyme branch and mix the composition. Depending on how thick we want it, we can add more or not water. We cut the cheese into cubes and put it on the grill for a few minutes.

Serve the cream soup with the tofu pieces, sprinkle it with a little olive oil and sprinkle some fresh basil leaves.


Red lentil food recipe

Ingredients for 8 servings of red lentils:

  • 500g red lentils
  • 2 large onions
  • 2 capsicums
  • 1 small carrot
  • 1 can of skinless tomatoes
  • 1 teaspoon coriander
  • 5 cloves of garlic
  • oil, salt, pepper

How do we make red lentil food?

1. As I wrote, soak the lentils in cold water for a few hours, preferably the night before. Floating grains are removed (as in bean beans)

2. Chop the onion and heat it in oil, in a larger pan (be careful I cooked for a battalion). Add the peeled carrot and put on a small grater, chopped garlic and diced pepper. Let it fry well then add the strained lentils. We also add diced tomatoes together with the canned juice (you can use fresh tomatoes if it is the season).

Mix well and add about 300ml of water, salt, coriander and peppercorns.

Let it boil over low heat and, if necessary, add more water. After 20 minutes, do not leave the stove as there is a good chance that it will stick to the bottom of the pan and as such you should always stir.

Taste and if necessary season with salt and pepper. Serve as such or with various dishes of pork, chicken or beef.

We ate with sausages and sauerkraut, you don't have to do like us :)

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Lentil Soup & # 8211 Ingredient

  • 1.5 l water
  • 200 g red / brown lentils
  • 2 cloves garlic
  • 200 g whole peeled tomatoes Sun Food
  • 50 g speck
  • 3-4 cherry tomatoes
  • 1 salad / 1 small white onion
  • 6-7 cm celery stalk Celery
  • 1 medium carrot
  • 2 was dafin
  • 2 small sprigs of fresh thyme
  • 2-3 small mint leaves
  • 2-3 tablespoons olive oil
  • salt
  • pepper

Lentil cream soup

Lentil cream soup & # 8211. One of the most filling soups. Often associated with vegetable cream soup or pumpkin cream soup, due to its similar taste, lentil cream soup is extremely healthy and full of protein. The delicious taste of lentil soup can be obtained at home from just a few ingredients and spices. Here's how to prepare it:

Lentil Cream Soup Recipe:

Lentil cream soup can be consumed as an appetizer or main course at any time of the day. It's easy to prepare, but to make sure, we tell you below step by step the recipe for lentil cream soup!

1. Put the carrots, cleaned and grated, to boil, then, after 15 minutes, add the finely chopped onion and tomatoes. Let it boil for another 15 minutes, then add the lentils, hot peppers and oil to the pot. Season everything with paprika, salt and pepper.

2. Let it boil for another 30-40 minutes, cool it and then pass it with a blender. Lentil cream soup is ready when it has formed the consistency you want. At the end, add mint and parsley and serve with croutons.


THICK LENTIL SOUP WITH VEGETABLES

Thick lentil soup - fasting / vegan recipe & # 8211 simple, fast and very easy to make. Green lentil soup is tasty, filling, full of beautifully colored vegetables that bring good taste.

I used green lentils, but you can use any kind of lentils you like or have at home: red lentils, brown or black lentils.

I like lentils both for their taste and for the fact that they boil quickly.

Originally from Asia, it arrived in our stores quite late. It is kept the same as dried beans in jars or hermetically sealed boxes.

If it is summer or fasting, then my mother often chooses to prepare thick lentil soup with vegetables. His mother's passion for healthy goodies was born more than 25 years ago, when his source of inspiration was a new office colleague.

At that time, no one ordered food from the office on the phone. They all came home with something ready. Whether they brought them in boxes, pots, thermoses, home-cooked food was a source of pride and when they all ate and tasted each other, they ended up borrowing recipes from each other. This is how the recipe books were born, in which we find written next to the name of the recipe and the one whose source of inspiration was. In my mother's notebook, completely dismantled, with some stained sheets, others a little torn, was this recipe: & # 8220thick lentil soup & # 8211 Elena & # 8221.

The page with this recipe was the whitest, the cleanest. This seemed to me the best proof of the fact that the recipe is easy to remember, easy to prepare and conquers you with the good taste, consistency and texture of vegetables. I replaced the celery root used by my mother with celery to bring more color.

I told you above that my mother discovered lentils quite late, but from that moment on she became passionate about it. He kept cooking us lentil soup until I told him he had to take a break.

After a year I returned to the recipe, I cooked it myself, but I also experienced the recipe for lentil cream soup or lentil salad. Lentils boil quickly, are high in protein, low in fat and full of dietary fiber, antioxidants, vitamins and minerals.

We find green, red, yellow lentils, of different sizes, and the thick lentil soup with vegetables can be prepared with any of these varieties.

I won't hold your attention anymore, I'll let you discover how easy it is to make in a video at the end of the recipe.

INGREDIENT:

1/2 red bell pepper or kapia pepper

pulp from 2 medium-sized tomatoes

1 teaspoon tomato paste

1/2 teaspoon peppercorns

We prepare all the ingredients at hand, so that in 30 minutes from the moment we start to have the soup ready.

For starters, chop the celery stalks, carrots, bell peppers and onions. The next step is to heat the onion in hot oil, then add the celery, carrots and peppers when it becomes glassy and soft.

Bake for about 2-3 minutes, during which time we peel the tomatoes and seeds, keeping only the pulp. Put the tomato pulp over the rest of the vegetables and continue to cook for another 2 minutes.

We will put tomato paste over the vegetables, just a teaspoon, for taste and color, taking care to mix to homogenize the composition. At this point we have all the vegetables in the pot, all we need is the lentils, so we put it over the vegetables, pour the hot vegetable soup (or water) and let it boil for about 20 minutes.

If it foams, we take care to remove it. 5 minutes before turning off the heat add salt, peppercorns and a bay leaf.

We eat thick hot lentil soup, with a little green parsley sprinkled on the plate.

Did I tell you it's quick and easy?

I leave you below a video to convince you that I am right and I invite you to prepare it too.


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(5 points / total votes: 34)

Laura 6 years ago - 16 November 2012 14:14

Re: Red lentil cream soup

I did too. mmm. delicious:*

Lava man 6 years ago - November 25, 2012 13:00

Re: Red lentil cream soup

Iulia Weiss 6 years ago - 27 November 2012 20:04

Re: Red lentil cream soup

Excellent! The recipe is very simple and delicious. A great choice for a cold winter evening.
A very fragrant and consistent soup that is ready in less than 30 minutes.

ioana 6 years ago - 28 November 2012 22:37

Re: Red lentil cream soup

Thanks for posting! It's absolutely great!
I added cilantro and a grilled cheese sandwich.

ildi 6 years ago - 31 December 2012 10:43

Re: Red lentil cream soup

I made the soup now and I'm already at the second bowl: D
it's super good

sanderos 6 years ago - 10 February 2013 13:32

Re: Red lentil cream soup

very strong presentation. I will try it too

ELENA 5 years ago - 18 March 2013 20:58

Re: Red lentil cream soup

Hi Ioana, I have a request too. maybe they look crazy and maybe they are, please tell me, how to sauté onions. I put it to quality - that is, does that mean to get low, or do I put fish and flour or something else? Thank you very much. o fena evening!

Ioana 5 years ago - March 19, 2013 13:15

Re: Red lentil cream soup

Elena, don't worry, it's not complicated. a sota just means that you fry something (in this case chopped onion) in oil, over high heat and stirring often.

elena 5 years ago - 19 March 2013 13:37

Re: Red lentil cream soup

thank you very much Ioana, now I boiled the chickpeas on the fire ... I'll let you know how it turned out. Kiss you and have a nice day! I have a craving

CRISTINA P 5 years ago - 12 April 2013 13:07

Re: Red lentil cream soup

Hi Ioana! It seems like a very interesting recipe, but I've never cooked lentils before. is it dry? or must it be prepared beforehand? thanks

Ioana 5 years ago - 12 April 2013 13:20

Re: Red lentil cream soup

yes, dry, red lentils boil very quickly. and it dries just as quickly, so it's ideal for cream soup.

Lia 5 years ago - 15 July 2013 21:47

Re: Red lentil cream soup

I cooked it yesterday and my husband praised me for how it turned out, even though I didn't put chickpeas in it. that I neglected him for a long time in the pantry and he had made butterflies from now on I know to keep him in a tightly closed box and not to let him pull through the pantry to age

joanna 5 years ago - 2 November 2013 19:21

Re: Red lentil cream soup

Hi
I make this lentil soup very often, but I also add to the boil, a parsnip and a carrot, which I didn't understand in your recipe is very good: what is chickpeas. I associate it with something that was used to make coffee. am i wrong
congratulations for this site with Romanian recipes!
all the best
joanna

Ioana 5 years ago - November 4, 2013 08:20

Re: Red lentil cream soup

chickpeas look like this: [link] is more neutral in taste, like beans, but the core is not so creamy, it is firmer. it's good to put it in salads, in soups.
and yes, you remember well, in Ceausescu's time, chickpea coffee was used.

MaraVerde 5 years ago - 18 February 2014 17:45

Re: Red lentil cream soup

Serus Ioana,
super site, I am an admirer and a follower. I didn't find red lentils, I put green, does it have anything?

Ioana 5 years ago - 18 February 2014 17:57

Re: Red lentil cream soup

not. for cream soups, red or yellow lentils are used because they boil the fastest and they disintegrate easily when cooked (they don't keep their shape too well). green lentils (especially Puy) are ideal for salads, because they resist cooking better and in the end have a more pleasant appearance.
but if you put normal green lentils it's ok, just make sure it is boiled before mixing it.

MaraVerde 5 years ago - 19 February 2014 10:01

Re: Red lentil cream soup

I doubled the cooking time, I turned my blender a little green and it doesn't have as beautiful a color as yours, but it tastes good. super.

OlgaS 4 years ago - 5 April 2014 17:31

Re: Red lentil cream soup

Ioana, as far as I understand, the carrot being added so late to this soup, does it remain raw?

Ioana 4 years ago - April 5, 2014 5:40 PM

Re: Red lentil cream soup

yes, it is only added at the end and will not be boiled. it's instead of croutons, that's why you have to cut small cubes.

Gabriela 4 years ago - 5 May 2014 01:32

Re: Red lentil cream soup

I just wanted to tell you that I delighted many mouths with this recipe. :-) Thank you! Simple, fast and never enough -)

Ioana 4 years ago - 5 May 2014 11:20

Re: Red lentil cream soup

well said gabriela. it will never be enough for you to be well.

diana n 3 years ago - 27 May 2015 17:25

Re: Red lentil cream soup

I was looking for an easy to make and tasty soup. I did it, it's excellent.

Viorika 2 years ago - November 23, 2016 15:00

Re: Red lentil cream soup

Excellent tasty! Thanks for these great recipes.

Ioana 2 years ago - November 23, 2016 15:23

Re: Red lentil cream soup

ConstantinV 2 years ago - 16 February 2017 17:55

Re: Red lentil cream soup

Chickpeas are consumable and only soaked (minimum 10 hours) but are quite hard. So how much should be boiled? To be al dente? And the carrots should not be cooked at all ?! Hmmm. I wouldn't risk it

P.S. sotarea comes from the French verb: soter, meaning to jump, to pick up. . Thus, the ingredients are mixed alone and not elsewhere, with a palette, e.g.

Ioana 2 years ago - 16 February 2017 18:12

Re: Red lentil cream soup

The chickpeas are boiled like here: [link] It boils completely, the chickpeas do not soften like boiled beans, it is a little harder.

The carrot is put raw, cut into small cubes. have you never eaten raw carrots? it's not dangerous

Definition "SOT , sotez, vb. I trans. (In gastronomy) To prepare vegetables or small pieces of meat or fish by fast frying in fat, without liquid, at live fire, in an uncovered pan & # 259 from fr. sauter. "
If you can't lift the pan and just mix them often, the result is the same.

Camelia a year ago - 24 February 2018 16:49

Re: Red lentil cream soup

An excellent soup: fast, tasty, nutritious. I followed the recipe and I was delighted by the crunchiness that the carrot pieces bring to the soup (I used young and fresh carrots, so not woody). I served it sprinkled with dried moringa leaves (? Tree of life?).

Ioana a year ago - February 26, 2018 11:39

Re: Red lentil cream soup

Camellia, I've never used moringa. How does it taste?

Camelia a year ago - 28 February 2018 00:14

Re: Red lentil cream soup

The taste is neutral, but it still has a slightly unpleasant grassy aroma. I sprinkle it in soups, cereals. Given the intake of vitamins and calcium, it is a miracle plant. I'm glad I found it and I'm trying to take advantage. I warmly recommend it.

Dana an hour ago - March 13, 2019 20:47

Re: Red lentil cream soup

I made this cream soup recipe. It turned out delicious. I didn't put chickpeas, but I increased the amount of lentils. I soured it with lemon juice. I also added a bell pepper. Depending on the preference, it can be served with dried mint and green parsley. Yummyyy


Moroccan style lentil soup & # 8211 video recipe

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 at hand, 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.


  • 1 link green onion
  • 2 small pumpkins
  • 2 green bell peppers
  • 1 small gulie
  • 200 grams of red lentils
  • 1 small carrot
  • tomato juice to taste (I had prepared since autumn)
  • salt pepper)
  • 1 cumin powder
  • 3 l of plain water
  • 2 tablespoons extra virgin olive oil
  • For decoration:
  • sour cream / yogurt
  • cumin seeds
  • chilli flakes (optional)
  1. Wash the lentils in more water and leave them to hydrate in water with a little lemon juice (I left it for only 1 hour, I didn't have more time)
  2. Wash the vegetables and peel them (I left the zucchini peeled because they were small and very fresh)
  3. Cut the vegetables into pieces and place in the pot.
  4. Add lentils, water and a pinch of salt.
  5. Boil quickly (I boiled everything in a pressure cooker, about 4 minutes from boiling).
  6. Leave to cool for 10 minutes, then pass everything with a vertical blender.
  7. Add the tomato juice (I put about 1 cup of juice, because it was a little thin) and the oil and mix well.
  8. Fits salt and spiper.
  9. Serve hot, with sour cream / yogurt and croutons, or cold, as an appetizer.
  10. good appetite!

The cups in which we presented the soup were offered by Yena Vessels and are the ones in the image below:

If you like my recipe, do not hesitate, share it on social channels or leave me a comment here. Thanks!