Traditional recipes

Red lentil cream soup

Red lentil cream soup

The lentils wash well in some water.

Boil - in two liters of salted water - celery and parsnips, cut into larger pieces. Chop the onion, carrot and bell pepper, not very finely, and heat them a little in 2-3 tablespoons of oil, then add them over the other boiling vegetables, continuing to simmer until all the vegetables are soft.

Add the tomato paste and the washed and drained lentils, leaving them on the fire for another 10 minutes, so that the lentils boil well.

Strain the vegetables and pass them in a blender, then mix with the soup in which they boiled.

Add a teaspoon of cumin.

Grate the cheese, clean the seeds of a hot pepper and mix them in a blender with a cup of soup in which they boiled the vegetables, then mix everything with the cream soup. Let the pot boil for another 2-3 minutes, then we can serve simple soup or sour cream.


Red lentil cream soup

VIDEO

Ingredients

  • 500 & # 32 g & # 32 red lentils
  • 1 & # 32 pcs & # 32 red pepper
  • celery
  • 1 & # 32 pcs & # 32 large onions
  • 300 & # 32 g & # 32 tomatoes in broth
  • 1 & # 32 pcs & # 32 parsnips
  • 1 & # 32 pcs & # 32 carrots
  • 1 & # 32 capatana & # 32 garlic
  • pink pepper
  • chilly flakes
  • ground pepper
  • salt
  • oil
  • lemon juice

Green lentil cream soup

Green lentil cream soup is a delicious and extremely versatile dish, for many reasons. It can be an excellent fasting or vegetarian recipe and at the same time a perfect garnish with a piece of fish, beef or lamb.


Red lentil cream soup

Red lentil cream soup is a balanced meal, ideal in fasting but also in a weight loss regime! It contains fiber and protein, which gives it satiety and is rich in vitamin A, an essential nutrient for skin health.

  • 250 g red lentils
  • 2 tablespoons olive oil
  • an onion
  • a red bell pepper
  • 3 carrots
  • spices: salt, pepper, thyme, cumin
  • Lemon
  1. Finely chop the onion. Cut the peppers and carrots into larger pieces.
  2. Put on the fire in a pot, onion, oil, spices, peppers and carrots and leave only until the onion becomes glassy.
  3. Add the lentils (pancake in several waters) and fill with water (approx. 1.5 l).
  4. Leave it to boil until the lentils "bloom".
  5. Using a blender, mix the soup.
  6. Serve with croutons and lemon quarters.

I prepare wholemeal bread croutons with seeds (for 4 servings I use about 150 g of bread). I portion them in the right dimensions, then I put them in a non-stick pan with 2 tablespoons of olive oil. Sprinkle salt, pepper, herbs over them and leave until dry.

A serving of lentil cream soup, served with a serving of croutons, contains 317 kcal (CH 43 g L 11 g D 11 g).


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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 - does that mean to put it down, 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, what I didn't understand in your recipe comes out very well: 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, about 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 are more resistant to cooking and in the end they look more pleasant.
but if you put normal green lentils it's ok, just make sure it's boiled before mixing.

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


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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, what I didn't understand in your recipe comes out very well: 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, about 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's boiled before mixing.

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 a soup that was easy to make and tasty. 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


Red lentil cream soup

Have you tried red lentil dishes so far? They are very tasty, so here is a light and consistent recipe. Would you add anything to the ingredients?

ingredients

1 cup red lentils
2 tablespoons olive oil
1 onion
1 carrot
1 red bell pepper
3 cloves of garlic
& frac14 celery root
4 cups vegetable soup
& frac14 teaspoon paprika
1 red
& frac12 -1 hot peppers
1 bay leaf
& frac14 cup fresh, chopped basil
ground pepper
salt
lăm & acircie

Method of preparation

In an saucepan, heat the oil to medium temperature.

Saute onion, garlic, carrot, celery and red bell pepper for 5 minutes (finely chopped, as desired).

After 5 minutes, add the paprika, tomato and lentils. Stir well.

Add to all this the vegetable soup and bring to the boil.

Bring to a simmer and add the basil, hot pepper and bay leaf.

Cover and simmer until the lentils become soft.

Put everything in a blender and add salt and pepper to taste.

Place on plates, garnish with yogurt or sour cream and serve with slices of lemon and fried breadcrumbs.


Hi!
I'm Roxana, a Moldovan from Iași County, moved to Roman after changing her name. I am 31 years old and I am the mother of a super energetic dwarf who is eager to explore.

With Justin's diversification, I rediscovered my love for clean, simple and healthy food. I like to spend time with Justin and I feel that I can still have a little child with him.

I like nature walks, gardening and I love horses. I have been my great love since childhood.

I like to cook while listening to music, it relaxes me. I don't like to waste even when it comes to food. I often improvise recipes with what I have at home.

Here you will find recipes from our kitchen that I hope will inspire you and be useful in this beautiful journey.


Red lentils it will be chosen for possible impurities, it will be washed under a stream of cold water, then it will be left to soak in water about 50-60 minutes, or in the evening until the next day (if we want soup for the next day).

In a pot of warm water, put duckweed boil over low heat, adding the cube of butter (for taste), for approx 30-35 minutes, and towards the end a salt powder (if the salt is put at the beginning, it will harden).

In the meantime, onion and leek (white part) it will be cleaned, cut into small pieces and hardened oil (50 ml) in a Teflon pan, then added over duckweed boiling.

Garlic cleaned and cut into slices, along with dried thyme, paprika, and cumin, will be added near the end in red lentil soup (to keep the flavor more intense flavors).

Boiled lentils, add a little in the blender with the help of a polish (together with the rest of the juice left from boiling (about 0.75 ml) to mix, until you get a thick cream (if you want viscous, you can add a little warm milk), going to be transferred back to the pot for a boiling (optional & # 8230 only if desired).

Candy in a calendar box

Chocolate fruit bouquet

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Box of 4 chocolate hearts

Red lentil cream soup, will be served hot, in individual bowls, with 1-2 tablespoons sour cream, with bread croutons (optional) and a little finely chopped fresh green parsley.

For a more spicy taste, can be pissed 2-3 cloves garlic, and garlic sauce result will be put in the soup before serving.