Green lentil puree soup: how to prepare. Green lentil soup Lentil soup for weight loss

Dietary lentil soup is very useful for those losing weight and simply leading a healthy lifestyle - its calorie content, BJU ratio, and organoleptic properties are simply ideal for a healthy nutrition system.

Dietary lentil soup for weight loss and more

Lentils have a number of beneficial properties: they contain easily digestible vegetable protein, improve metabolic processes, “accelerate” metabolism,” eliminate swelling and have a slight diuretic effect. In general, you could go on and on about the benefits of soup made from this grain, but let’s highlight the main thing - nutritional value with low calorie content, excellent taste and ease of preparation.

Thanks to these qualities, lentil-based soups are actively used as part of various diets. To lose weight, you can eat a simple lean soup, and to stay in shape, lentil soup with chicken or meat broth made from fattier meats is allowed.

All the secrets of proper lentil soup

According to the lentil recipe, soup can be cooked in different ways: traditionally - in a saucepan on the stove, in a large pot in the oven and in a slow cooker. You can put almost any vegetables, mushrooms, meat, poultry in it. Herself lentils can be brown, green and red.

Brown is used more often than other types for preparing first courses. Green is ideal in meat salads. Red lentils are good in soups, salads, and complex side dishes. It is the red one that reaches readiness faster than others., therefore it is not subjected to long-term heat treatment.

The most low-calorie soups do not require pre-frying the food before cooking and adding dressing. If a person does not count too strictly how many calories he can consume, then sometimes he is allowed to make an onion-carrot dressing in butter for soup or fry beef bones in the oven before cooking the broth, and also serve the first dish with garlic croutons. These nuances will make the taste of the soup richer and brighter. However, you should not partake of them, so as not to exceed the calorie limit and the permissible amount of fat in the diet.

If you plan to prepare cream soup, then it is most convenient to use an immersion blender and puree the dish directly in the container in which it was cooked. However, an immersion blender cannot cope with large volumes. In this case, a stationary unit with a bowl or glass for whipping will come to the rescue.

Vegetable frying in vegetable oil contains 300-odd kcal per 100 g, the same frying in butter contains even more.

Thus, a third of the calories in a serving come from frying. Therefore, when deciding how to prepare lentil soup, you need to take into account the calorie content of all the ingredients included in it, so that instead of dietary food you do not end up with fatty and high-calorie food.

But Personally, I am against classic frying in any special dishes. The maximum is to keep it under a lid so that fat-soluble vitamins become more accessible to us.

Red lentil soup

Although I love legumes, for some reason I didn’t pay attention to lentils for a long time. And in vain! The red one is especially good. Its main advantage over other legumes is that it cooks very quickly, literally 10-15 minutes. But to cook green lentils or beans, you first need to soak them for several hours, and then simmer for another 1.5-2 hours.

Nutritional value per 100 g:

1. Calories: 31
2. Proteins: 2,1
3. Fats 0,1
4. Carbohydrates: 5,3

Ingredients (for 2 liters of water)

• 1.5 tbsp. red lentils
• 0.5 pcs. red bell pepper
• 1 PC. onions
• 1 PC. carrots
• salt, spices to taste

Cooking method:

Add washed red lentils to boiling, salted water.

Cook over low heat, stirring occasionally and skimming off the foam.

At the same time, we begin to add vegetables. Peel the onions, cut into small pieces and add to the soup.

Remove the skin from the carrots, cut them into arbitrary shapes and also add them to the pan.

Next, add chopped bell pepper to the soup, from which we first remove the seeds. I noticed that it tastes best with red bell peppers.

Cook the soup for about 10 minutes, during which time the lentils will boil well and the vegetables will become soft. If necessary, add salt and various spices to taste. I like to add pre-made vegetable seasonings and dried garlic.

Simmer the soup for another 2-3 minutes and remove from heat. Using a blender, turn the contents of the pan into puree soup, as in the photo.

You can serve fresh herbs and rye bread with the soup. Bon appetit!

Chicken soup in a slow cooker

The dish is prepared easily, simply, quickly and turns out tasty and rich. For the broth, you need to take a lean part of the bird carcass without bones and skin, for example, a pair of drumsticks (skin removed), the front part with fillet.

Nutritional value per 100 g:

1. Calories: 43
2. Proteins: 3,2
3. Fats 1,1
4. Carbohydrates: 4,9

Products:

• chicken meat with bone - 300 g
• water - 2 l
• brown lentils – 200 g
• onion – 1 pc.
• carrots – 1 pc.
• sweet pepper – 1 pc.
• garlic – 3 cloves
• fresh herbs - a small bunch
• salt - half a teaspoon or to taste

Preparation step by step:

1. Soak the lentils for an hour, rinse until the water runs clear.
2. Cut all the vegetables into cubes and crush the garlic.
3. Place vegetables, lentils and meat in the multicooker bowl, pour water and turn on the “soup” or “stew” mode. Cook until done. This will take approximately 40 minutes.
4. Finely chop the greens, it is better to take assorted ones. Remove the chicken, remove the bones and discard, and chop the meat. Add everything back to the soup, add salt and cook for another 5 minutes.
5. Turn off the multi and let the soup brew for 10-15 minutes.

If the chicken is not store-bought, but home-made, then it is better to cook the broth first. This will take an hour and a half. Then the cooking scheme is the same.

Turkish mercimek chorbasi: pp recipe

Lentils are a popular product in Turkish cuisine. And there are many recipes, Merdzhimek Chorbasy is a rich, aromatic, thick cream soup. It is so delicious that you should definitely try it. The pp recipe differs from the original version only in the absence of potatoes. The soup is traditionally made from red lentils.

By the way, This recipe is suitable for a lean, vegetarian menu.

Nutritional value per 100 g:

1. Calories: 50
2. Proteins: 2,8
3. Fats 1,1
4. Carbohydrates: 7

You will need:

• red lentils – 1.5 tbsp.
• water - 1.5 l
• carrots – 2 pcs.
• onions – 2 pcs.
• tomato paste – 3 tbsp. l. (can be replaced with 3-4 tomatoes)
• caraway,
• thyme,
• mint,
• salt - to your taste
• olive oil - 2 tsp.
• any whole grain flour - 1 tbsp.

Preparation:

1. Soak the lentils for an hour and a half, rinse until the water runs clear.
2. Cut onions and carrots into cubes.
3. Place all vegetables and cereals in boiling water and cook over low heat for 30-40 minutes.
4. Dilute the tomato paste with a couple of tablespoons of the resulting broth, add spices to it, stir well and pour into the soup. Add oil too.
5. Mix flour with 2-3 tbsp. Pour cold water into the pan so that there are no lumps in a thin stream, stirring. Boil and turn off.
6. Cover with a lid and let sit for a quarter of an hour. The lentils will already be boiled to a puree state, but if you want a creamy soup, then use an additional blender.
7. Serve with a slice of lemon and fresh herbs.

Video recipe for lentil soup: an option not for weight loss

If you are not losing weight right now, you can cook a delicious soup with potatoes and quinoa. The cooking process is not complicated:

A healthy and very tasty lunch - lentil and potato soup, choose the best recipe!

• Red lentils – 100 g
• Potatoes – 200 g
• Sweet pepper (fresh or frozen) – 100 g
• Fresh tomatoes (or canned) – 150 g
• Onion – 40 g
• Tomato paste – 1 teaspoon
• Garlic – 2 cloves
• Greens - to taste
• Vegetable oil – 4 tbsp. spoons
• Salt - to taste

Rinse the lentils, add 1 liter of cold water and bring to a boil.

Wash the potatoes, peel them, cut them into cubes.

Add potatoes to lentils, bring to a boil, remove foam from the surface and cook at low simmer for 8-10 minutes.

Peel the onion and pepper, chop finely, fry a little in oil.

Pour boiling water over the tomatoes, remove the skin and chop.

Add chopped tomatoes and tomato paste to the vegetables.

Mix everything (add a little water if necessary), close the pan with a lid and simmer over low heat for 3-5 minutes.

Transfer the stewed vegetables to the soup, season with salt, bring to a boil and cook for another 5-8 minutes. Sprinkle the finished soup with chopped garlic and herbs.

The soup can be served with croutons. Bon appetit.

Recipe 2: soup with lentils, potatoes and meat (with photo)

Thick, aromatic lentil soup is reminiscent of pea soup, but has a special taste. Some tasters detect a nutty note in it. A small amount of fragrant thyme will give the soup an even more interesting taste. This herb goes well with lentils, and together they produce an even more harmonious taste than with the traditional bay leaf for soups.

• 200-300 g of meat;
• 1 cup lentils;
• 2-3 medium potatoes;
• 1 carrot;
• 1 onion;
• 1-2 tablespoons sunflower oil;
• 1 level tablespoon of salt (or to taste, try);
• A pinch of dried thyme;
• A bunch of fresh herbs (dill, parsley).

If you decide to cook soup with meat, then the first thing you need to do is boil the beef, since meat takes much longer to cook than cereals and vegetables. After rinsing the meat, cut it into small cubes, put it in water and put it on the fire. After bringing to a boil and boiling for 1-2 minutes, drain the first water. We take a new one, on which we will cook the broth, and cook over low heat under the lid for 40 minutes.

While the meat is cooking, prepare the other ingredients. Wash the lentils 2-3 times and add clean cold water: once saturated with it, the cereal, like peas or beans, will cook faster.

Peel the potatoes, carrots and onions. Chop the onion and grate the carrots on a coarse grater or cut into strips. Using a vegetable cutter, I cut the carrots into long sticks: they look more original in the soup than grated carrots or slices.

Heat vegetable oil in a frying pan and add finely chopped onion. Stirring, sauté for 2-3 minutes until soft.

Then add the carrot sticks and fry for another 2-3 minutes, stirring occasionally. Turn off the frying and leave it for now.

When the meat is tender, it’s time to add the cereal to the soup. Meanwhile, the lentils absorbed almost all the water. Place it in a saucepan, stir and cook for 10 minutes.

While the cereal is cooking, cut the potatoes into small cubes.

Pour the potatoes into the soup and stir.

After another 5 minutes, add the carrot and onion mixture to the pan. Let everything simmer gently for 2-3 minutes, but in the meantime you can wash and finely chop the greens.

Add parsley and dill, dried thyme or a couple of fresh sprigs to the soup, add salt and mix. In 1-2 minutes the soup is ready.

Pour the fresh, tantalizing lentil soup into bowls and serve. You can additionally add a little fresh herbs to each plate: it will be brighter and healthier!

Recipe 3: Chicken Lentil and Potato Soup

Chicken soup with lentils, the recipe with a photo of the preparation of which you will see today is good for everyone: thick, satisfying, but not heavy on the stomach and not very high in calories. It contains a lot of vegetables and spices, so the taste is bright and rich. And the soup is prepared easily and quickly, especially if you have ready-made chicken broth.

Cooking may take longer only because of the lentils: they, like all legumes, require soaking; without it, the peas will take a long time to cook. To avoid waiting for the lentils to swell and soften, use steamed red lentils in the soup. You can not soak it at all or keep it in water for 15-20 minutes and add it to the broth almost simultaneously with the potatoes.

• chicken broth - 1.5 liters;
• red lentils (steamed) – 4 tbsp. spoons;
• potatoes – 2 pcs;
• carrots – 1 not very large;
• onion – 1 piece;
• sweet bell pepper – 1 piece (fresh) or a handful of frozen;
• tomato sauce or chopped tomatoes - 3-4 tbsp. spoons;
• salt - to taste;
• vegetable oil – 1.5 tbsp. spoons;
• coriander peas – 1 teaspoon;
• cumin (cumin) – 2-3 pinches;
• black peppercorns - a third of a teaspoon;
• sour cream, herbs - for serving.

Fill the steamed red lentils with tap water or filtered water. Pre-rinse several times to remove impurities. Leave in water for 15-20 minutes. Please note: if your lentils are round, then they are not steamed; they need much more time for soaking and cooking.

Meanwhile, chop the vegetables for the soup. Potatoes can be cut into strips or cubes, carrots into small cubes, onions finely chopped into pieces of arbitrary shape. The recipe used frozen bell peppers, so cutting is not shown. If you add fresh bell peppers to the soup, cut them into the same pieces as the carrots.

Heat the broth over medium heat and wait until it starts to boil. Pour in the lentils (decant the water), stir so that nothing sticks to the bottom. Cook for five minutes, bringing the broth back to a boil.

Place the potato cubes and cook over very low heat, covering with a lid. You need to cook until the potatoes are ready, about 10-12 minutes. During this time, the steamed lentils will also be ready.

At the same time, sauté vegetables for frying. Sauté the onion in a small amount of oil until the color changes. Add carrot cubes, stirring until the carrots are saturated with oil.

Add sweet pepper after the edges of the onion begin to brown. If you add frozen peppers, do not defrost them in advance; send them directly from the freezer to the frying pan.

Prepare a spicy mixture for seasoning vegetables. Mash the coriander peas, black pepper and cumin in a mortar.

When the vegetables are fried until soft, add the ground spices. Fry for a minute until the aroma of the spices becomes strong.

Add tomato sauce or minced tomatoes. You can use tomatoes in their own juice, mashing the tomatoes into a paste. Fry for 2-3 minutes over low heat so that the tomato develops a contrasting sweet and sour taste.

Place the contents of the frying pan into the boiling broth with cooked potatoes and cooked lentils. Bring to a boil. Salt and taste. Adjust in the right direction (if the taste is sour, adjust by adding sugar; if it seems bland, add lemon juice). Cook the soup for five minutes, turn it off, and leave it on a warm burner.

Pour the soup hot, serve with herbs and sour cream. Instead of bread, you can offer vegetable pancakes or crackers, rye bread, toast bread dried in the oven. Bon appetit!

Recipe 4: Lentil, Potato and Chicken Soup

• lentils 150 g
• potatoes 4 pcs.
• chicken breast 250 g
• onion 1 pc.
• carrots ½ pcs.
• salt to taste
• universal seasoning to taste
• bay leaf 2 pcs.
• vegetable oil 30 g
• water 2 ½ l

Wash the lentils, place in a saucepan, add water. Place the pan on the fire, bring to a boil, remove the foam.

Peel the potatoes and cut into cubes.

Add potatoes to the pan with lentils. Cook everything over low heat for 20-25 minutes.

Cut the onion into pieces, carrots into strips. Place vegetables in a frying pan heated with vegetable oil.

Fry the vegetables until soft, add the chicken breast cut into pieces, after removing the bones.

Fry the chicken with vegetables for about 5-7 minutes, stirring.

When the potatoes are almost ready and the lentils begin to boil, add the contents of the frying pan to the pan and stir.

Salt the soup to taste, add seasoning, add bay leaf. Simmer the soup over low heat for 10 minutes.

Pour the hot soup into bowls and serve. The taste of the soup is very similar to pea soup, but it cooks much faster. Bon appetit.

Recipe 5: Green Lentil and Potato Soup

Do you like lentils? Let's prepare a delicious and healthy soup for lunch. I make soup from green lentils, but you can make it from any.

• Lentils (green) - 1 cup
• Potatoes - 2-3 pcs.
• Tomatoes - 4 pcs.
• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 30 g
• Greens - to taste
• Pepper - to taste
• Water - 2.5 l

Wash the lentils thoroughly and cover with cold water. Place the pan on the fire and bring to a boil. Cook green lentil soup over medium heat for 20 minutes (if the lentils are red, then 10 minutes).

Peel and wash the potatoes. Cut into pieces.

Peel and wash the onions and carrots. Cut the onion into cubes and the carrots into thin strips. Wash the sweet pepper, remove seeds, cut into strips.

Wash the tomatoes, peel them, grate them.

Heat the frying pan. Pour in vegetable oil. Add onions, carrots and peppers. Simmer over medium heat, stirring, for 3-4 minutes.

Then add grated tomatoes, mix, simmer everything together for 2-3 minutes.

Place the roast and potatoes into the pan. Salt, pepper, add your favorite spices.

Cook over low heat until the potatoes are tender, about 20 minutes. Green lentil soup with tomatoes is ready.

Serve lentil and tomato soup with fresh herbs and a slice of lemon (optional). Bon appetit!

Recipe 6: Lenten soup with lentils and potatoes

I bring to your attention a recipe for soup with lentils and potatoes. It is quite filling and nutritious, despite the fact that it is prepared without meat. Celery and parsley add a unique aroma and excellent taste to lean lentil soup, which have a beneficial effect on the human body. It’s not for nothing that these vegetables are called the “pantry of health.” Their consumption will help strengthen the immune system and prevent spring vitamin deficiency.

• lentils – 300 g;
• potatoes – 3-4 pcs.;
• carrots – 1-2 pcs.;
• parsley root – 1 pc.;
• celery - half a small root;
• onions – 1-2 pcs.;
• garlic – 2-3 cloves;
• chili pepper – 1 pc.;
• tomato sauce – 2 tbsp. l.;
• dry parsley and dill - 1 tbsp. l.;
• bay leaf – 2 pcs.;
• salt, pepper to taste;
• sunflower oil – 0.5 tbsp.

Peel the potatoes, cut into small cubes, place in a 3-liter saucepan along with the lentils, add water and put on fire. Add salt to taste. Cook for 25-30 minutes.

While the potatoes and lentils are cooking, peel and grate the carrots, celery and parsley. Chop the chili pepper.

Cut the onion into cubes and fry in sunflower oil.

Add grated roots and chili pepper to the onion. Simmer everything for 10-15 minutes.

Add 2 tablespoons of tomato sauce to the frying pan with the vegetables and simmer for another 5 minutes.

Place the roast in a pan with lean lentil soup. Send bay leaf, dry herbs and crushed garlic there. Boil for 10 minutes and our delicious, healthy dish is ready.

Bon appetit everyone!

Recipe 7, step by step: lentil puree soup with potatoes

Even on fasting days you can enjoy breathtakingly delicious dishes! And an example of this is lean lentil puree soup! It’s easy to prepare this aromatic first hot dish, the main thing is to have all the necessary products on hand and the desire to pamper your loved ones with an exquisite culinary creation!

• Red lentils 2/3 cup
• Potatoes 4–5 pieces (medium)
• Onion 1 piece
• Carrots 1–2 pieces
• Garlic 3–4 cloves
• Vegetable oil 2 tablespoons
• Pure distilled water 1 liter
• Salt to taste
• Paprika half a teaspoon
• Ground red pepper on the tip of a knife or to taste
• Black pepper to taste
• Allspice to taste
• Chopped bay leaf pinch
• Chopped sage, quarter teaspoon

It is very easy to prepare a delicious lean lentil soup if you know a few secrets of processing these incredibly healthy legumes. First of all, turn on the stove to a high level, put a kettle on it with 1 liter of clean distilled water and bring the liquid to a boil. We sort the lentils, remove the spoiled grains, pour them into a colander with a fine mesh and rinse them under running water to remove dust. Then transfer it to a deep saucepan and pour 1 liter of boiling water. We soak the legumes for 1 hour, and during this time we prepare all the other ingredients that are used in preparing the first hot Lenten dish.

Peel onions, carrots and potatoes with a sharp knife, cutting them off in a thin layer. We rinse the vegetables under cold running water to remove any kind of contamination and dry them with paper kitchen towels to remove excess moisture. Then place the vegetables one by one on a cutting board and chop. Potatoes into cubes or cubes with a diameter of up to 2 centimeters, chop the onion into cubes with a diameter of up to 1 centimeter, and grate the carrots on a coarse grater.

Place the potatoes in a deep bowl and fill with regular running water so that it completely covers the pieces of tuber vegetables, so that the vegetable does not darken before preparing the soup. Place the remaining chopped ingredients on separate plates. We also put all the necessary spices, salt, vegetable oil on the kitchen table and place peeled garlic cloves in a separate bowl.

After 1 hour, place the pan with the soaked lentils on the stove, turned on to medium level. We put the chopped potatoes into the container, after draining the water from them. Cook the ingredients for 15 minutes, periodically removing the foam from the broth using a slotted spoon. The time is counted after the liquid boils.

While the main ingredients of the soup are cooking, prepare the dressing. Turn the stove on to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. Add chopped onion to the heated fat and fry it, stirring with a kitchen spatula, until transparent and lightly golden brown for 2 - 3 minutes. Then add the carrots to the onions and fry the vegetables together for another 3 minutes, until the carrots take on a golden hue and soften. Then remove the pan from the stove and place it on a cutting board.

After 10 minutes, the lentils will begin to boil, and the potatoes will be half cooked. After another 5 minutes, the mass in the pan will resemble mashed potatoes with potato pieces. It is at this time that we add the dressing to the pan, all the spices specified in the recipe, salt to taste and squeeze the garlic cloves through a garlic press. Cook the soup for another 8 - 10 minutes until fully cooked. Then turn off the stove, grind all the ingredients of the dish using a hand blender to a puree, cover the pan with a lid and let the first hot dish brew for 5 - 7 minutes. Then, helping yourself with a ladle, pour the soup into deep plates and serve for lunch.

If your childhood episodes do not include memories of this dish, then you urgently need to learn how to cook lentil soup. This is not just a tasty first course, but a soup that your children will love, which is important for loving mothers. Of course, lentils make the broth darker when cooked, but the taste is excellent. If you are not a gourmet of vegetable first courses, then it is best to prepare lentil soup with pork. It is not as dietary as, but it is tasty in its own way.

Ingredients for lentil soup with meat:

• Pork - 300 gr.;
• Ground nutmeg - 1 pinch;
• Potatoes - 3 pcs. medium size;
• Green lentils - 1/2 cup;
• Salt - 1/3 tbsp. l.;
• Onion - 1 pc. medium size;
• Ground pepper - a pinch;
• Carrots - 1 pc. not large;
• Vegetable oil - 2 tbsp. l.

Recipe for making lentil soup:

1. Rinse vegetables and meat. Peel the potatoes, onions and carrots. Place the lentils in a colander and rinse under running water, then place them in a deep container and fill with water at room temperature. Pat the meat dry with a paper towel and cut into cubes. Bring 2.5 liters of water to boil in a three-liter saucepan on the stove. In a frying pan in vegetable oil, fry the pork with a pinch of salt and ground nutmeg.

2. While preparing the products, the water for the green lentil soup should boil. Send the fried meat there.

3. Grate the carrots and dice the onion. Fry the vegetables in vegetable oil from the meat until golden brown, then add a pinch of salt, ground pepper and stir.
Typically, for lentil soup with meat, you should soak the legumes for longer than fifteen minutes. But it is green lentils that take about 20 minutes to cook. So rinse it again after soaking and add it to the soup 20 minutes after the meat.

4. Cut the potatoes into bars and also add them to the green lentil soup, but 15 minutes after the lentils themselves.

6. Add the fried vegetables to the pan when the potatoes are ready. You can check whether this root vegetable is cooked with a spoon or take one block out of the pan and try it.

Together with frying, the soup should boil for about 3 minutes, then stand on a hot stove for 15 minutes. We hope you will not forget how to prepare lentil soup for today's lunch and use our recipe. And for mushroom lovers, we suggest you try cooking

Lentils are an amazing legume grain. In its unripe green form, it is most useful, rich in protein and fiber. Suitable for preparing a wide variety of dishes. You can prepare green lentil soup in different ways. And every housewife probably has her own delicious recipe. Our version is green lentil and chicken soup. These main ingredients go well together. The dish can also be prepared with water or vegetable or mushroom broth. If you are on a diet or fasting, or for a more satisfying result, you can use meat broth. It very often remains after boiling chicken or other meat products. Green lentils can be purchased at the market or any supermarket. The green variety does not need to be pre-soaked and its preparation will take approximately 30-40 minutes. So, let's prepare a delicious and satisfying lunch for the whole family.

Ingredients

• chicken soup set - 500 g;
• green lentils - 150 g;
• water - 1.5-2 l;
• onion - 1 pc.;
• carrots - 1 pc.;
• dill - 5 sprigs;
• salt - to taste;
• ground black pepper - to taste;
• bay leaf - 1-2 pcs.;
• sunflower oil - 2-3 tbsp;
• potatoes - 350 g.

How to Make Green Lentil Soup with Chicken

If you are cooking with water, skip this step. In this case, we will prepare broth from the chicken soup set, which will become the basis for the soup. Rinse the chicken parts and place them in the pan. The volume of the saucepan is approximately 2.5-3 liters. Pour about 1.5 liters of cold water and put on fire. After boiling, reduce the heat and cook for 30-40 minutes with the lid almost closed. Then remove the chicken bones, strain the broth, and use it to make soup.

Check the lentils first and remove any defective seeds. Rinse the grains in several waters to remove excess starch. Add to broth. Boil and cook for about 30 minutes over low heat, cover the pan. There is an option to simplify cooking - boil the lentils separately in advance. It is convenient to use a pressure cooker. And add almost ready-made grains to the soup.

Peel the potato tubers, rinse and cut into small pieces. Place in a saucepan. Stir and cook until the potatoes are soft. Periodically pierce the vegetable with a fork to monitor its readiness.

While the potatoes are cooking, let's start with the vegetables. Peel the carrots and onions. Rinse. Cut the onion into small pieces, grate the carrots on a coarse grater. Fry in sunflower oil until soft over low heat.

Add the fried vegetables to the saucepan. Stir and cook for 5-8 minutes after boiling. If you want to prepare a more dietary option, add fresh chopped vegetables to the pan rather than fried ones. Adjust the thickness of the first dish to your taste; if necessary, add a little boiling water or hot broth to the pan.

Add chopped dill or other chopped herbs. During the season, you can take fresh; in winter, frozen or dried is suitable. Add salt and pepper to taste, add bay leaf and boil. Cook for 2-3 minutes over low heat. Cover with a lid and let sit for 10-15 minutes.

Chicken green lentil soup is ready.

Serve with fresh bread. If possible, fry croutons for the soup in advance. An ideal addition to lentil soup is a thin slice of lemon or lime. Enjoy your meal!

Today, in the CIS countries, lentils are by no means the most popular product, but they have already appeared in the kitchens of many modern housewives. And not in vain, because lentils contain a lot of useful components, while remaining a dietary product. With such a rich composition and low calorie content, of course, lentils can easily be considered one of the most suitable foods during weight loss. But how to cook it properly dietary lentil soup for weight loss, the recipe is quite simple, in the article we described several options.

Lentils are a source of vitamins, minerals and trace elements, so dishes prepared from them will bring many benefits to the body. In addition, these legumes consist primarily of complex carbohydrates, which take a long time to digest, which creates a long-lasting feeling of fullness. Eating a lentil dish will make it much easier for you to avoid unwanted snacks throughout the day.

Dietary lentil soup for weight loss: recipe

As already mentioned, many different dishes can be prepared from lentils, but lentil soup is the most preferable for weight loss. Firstly, such food brings maximum benefits to the body, since when cooked, the ingredients retain all their beneficial properties. In addition, soup is a hearty and low-calorie dish, which is why it is especially recommended when following a diet.

Dietary lentil soup, the recipe for which is quite simple, has several cooking options. All of them have excellent taste, rich aroma and undeniable benefits for the body. You can prepare cream soup, puree soup, add meat, other vegetables, spices and herbs to the dish. We have collected some of the most interesting and low-calorie lentil soup recipes.

Recipe No. 1

Required ingredients:

• 4 glasses of clean water;
• 3 cloves of garlic;
• a glass of dry lentils;
• dried herbs;
• table vinegar;
• salt.

So, first you need to sort and wash the lentils, put them in a saucepan and cover with cold water. Cook the lentils over low heat until they soften. Then you need to place finely chopped garlic in the pan, and after a few minutes remove the soup from the heat. Pour dried herbs into the pan, add a little vinegar and salt (to taste).

At first glance, it may seem that such a soup is too simple, but this recipe has obvious advantages - firstly, it does not require a large number of different ingredients, therefore it is very affordable, and secondly, you will spend a minimum of time on it preparation, and thirdly, this is one of the lowest calorie variations of lentil soup, so this dish will be simply ideal for a diet!

If you get bored with this soup, you can easily supplement it with breadcrumbs, boiled chicken or other meat.

Recipe No. 2

Required ingredients:

• 3-4 Italian sausages (made from minced pork and beef, as well as oregano, fennel and other Italian spices);
• carrot;
• a glass of dry lentils;
• onion;
• bouillon;
• salt, pepper, garlic, parsley, oregano and other herbs and spices to your taste.

If you are using green lentils, you will need to soak them for about an hour first. If you choose lentils of a different variety, then there is no need for soaking - this, by the way, is another advantage of this product, because the rest of the legumes must be soaked for several hours, or even overnight.

Finely chop the onion and fry it in a frying pan, adding a small amount of vegetable oil. Cut the sausages and fry them along with the onions. Cook over medium heat until a nice golden brown crust appears.

Next, you need to pour broth into the fry, add lentils, chopped garlic, salt, pepper and add oregano and parsley. Simmer the soup over low heat until the lentils are cooked, about 40-45 minutes.

You will like this dish, as it turns out to be very satisfying, aromatic and piquant.

Recipe No. 3

Required ingredients:

• 300 ml of clean water;
• 300 ml milk;
• 60 grams of dry lentils;
• 150 grams of bacon;
• onion head;
• carrot;
• parsley;
• bouillon cube;
• salt and spices.

Chop the bacon and fry it for 3-4 minutes in a casserole over high heat. Remove half of the bacon and set aside. To the remaining half of the bacon, add lentils, finely chopped carrots, onions, mix.

Dilute the broth cube in 300 ml of boiled water, pour the resulting broth over the products in the cauldron, stir, cover and cook for 15 minutes over high heat, stirring occasionally. The lentils should become soft.

Then the soup needs to be cooled and strained. Grind the thick mass using a blender, pour the resulting puree into the soup, add milk and heat the dish. Place the reserved bacon pieces and chopped fresh herbs into the casserole (before serving).

Health advocates criticize this recipe because it uses bouillon cubes and bacon. This not only contradicts the principles of proper nutrition, but also significantly increases the calorie content of the dish. If you also don’t like these ingredients, you can use 300 ml of natural broth - meat, chicken, etc. And you can replace the bacon with chicken fillet.

Recipe No. 4

Required ingredients:

• 230 grams of tomatoes canned in their own juice;
• 200 grams of dry lentils (red);
• 2 cloves of garlic;
• 2 bay leaves;
• onion head;
• 1.5 liters of chicken broth;
• a tablespoon of thyme;
• salt and pepper.

Place all the above ingredients in a large saucepan, except the tomatoes and broth. Then place the tomatoes there and pour in the broth, bring to a boil and cook for 5 minutes over medium heat. Reduce heat to low and simmer for another 20 minutes until the soup thickens. Season the soup with any spices (to your taste) and a pinch of sugar. This soup can be served with crackers or toast. H Lentil soup for weight loss has only positive reviews. Many people praise it not only for its pleasant taste, but also for the usefulness of such a dish.

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