Lentil soup for weight loss. A complete lunch: recipes for dietary lentil soup for weight loss. Ingredients for lentil soup with meat

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 you want to cook something tasty and healthy for your loved ones, try green lentil soup. Even picky kids will surely like it. How to prepare such dishes and what is needed for this? Here are a couple of simple recipes.

Green Lentil Soup

Number of servings: 2
Cooking time: 60 minutes

Lentil soup

To prepare a regular easy first course you will need:

250 g each of lentils and cauliflower,
200 g champignons,
50 g each of green peas, any hard cheese and red hot pepper,
1 onion
1 carrot.

We will have a lean light green lentil soup, so we are not using meat.

The most important thing is to cook the key ingredient correctly so that it is soft enough, but not overcooked. The specified amount of lentils must be washed and filled with 3 glasses of water, boiled and cooked for 20 minutes. While the beans are cooking, all vegetables need to be peeled and chopped. Onions should be fried with carrots and mushrooms. After 20 min. All other ingredients are placed in the pan with lentils and it is covered with a lid. Cook for another 10 minutes until the dish is ready.

If you are not a supporter of vegetarian dishes and want to make the soup more rich, add boiled chicken breast. But salt is not necessary. Lentils themselves have such a taste that they turn out great even without salt.

Green lentil puree soup

This dish is almost restaurant level, so it can be safely served to guests. In addition, it is very tasty, tender and aromatic.

For preparation you need:

400 g lentils,
1 l. meat broth,
a few potatoes
bulb,
1 tbsp. flour.

Lentils need to be soaked in water overnight and then boiled for 30 minutes. and drain the water. The onion should be fried, and then add diced potatoes, ready-made meat broth, cooked lentils and lightly salt. After the potatoes are cooked, pass the vegetables through a blender, add the remaining liquid and add flour. It is best to serve fresh greens along with green lentil puree soup.

Lentil protein is highly digestible and contains a lot of iron and vitamin B1. Such dishes are useful for people with stomach ulcers and diabetes. This legume does not accumulate toxins and other harmful substances, so you can always be sure that you are consuming an environmentally friendly product.

Lentil soup usually turns out quite filling and tasty, even without adding meat. If you have never tried this product before, be sure to experiment with it. Surely one of the recipes will remain in your cookbook forever.

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:

Calories: 31
Proteins: 2,1
Fats 0,1
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:

Calories: 43
Proteins: 3,2
Fats 1,1
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:

Soak the lentils for an hour, rinse until the water runs clear.
Cut all the vegetables into cubes and crush the garlic.
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.
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.
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:

Calories: 50
Proteins: 2,8
Fats 1,1
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:

Soak the lentils for an hour and a half, rinse until the water runs clear.
Cut onions and carrots into cubes.
Place all vegetables and cereals in boiling water and cook over low heat for 30-40 minutes.
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.
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.
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.
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:

Today, lentils are by no means the most popular product in the CIS countries, 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.

How to cook diet chicken breast?…

Lentil soups, forgotten in Russia, are regaining popularity. Healthy cereals are rich in vitamins, minerals and control hunger. How to make delicious and healthy lentil soup?

Basics of proper nutrition

Yellow lentils are best for first courses. It is practically not overcooked and cooks very quickly. Choose crumbly grains of the same size. They should not have chips or suspicious stains. Don't forget to pay attention to the expiration date.

Recipes

Lentil soup diversifies your diet and saturates your body with vitamins and minerals. Due to the high content of protein, carbohydrates and dietary fiber, the dish will leave the body feeling full for a long time.
Lentil soup is especially useful for women and children. This cereal can be included in the diet of children from 2 years of age.

With Chiken

Chicken meat perfectly complements the taste of bean cereals. To comply with the principles of dietary nutrition, it is better to cook the soup in vegetable broth. It is better to boil the chicken separately and add the meat to the finished dish.

Cooking steps:

Boil 2 liters of water.
Add finely chopped onions and carrots, celery, bell pepper.
Skim off the foam and cook over low heat for 5 minutes.
Peel 2 medium tomatoes, chop and place in a saucepan.
Rinse a glass of red lentils thoroughly and add to the soup.
Cook for 10-15 minutes covered.
Add chopped potatoes and finely chopped boiled fillet
chicken breast.
Bring to readiness.
Season with spices and fresh herbs.
Let it brew for 5 minutes and serve.

Homemade croutons grated with garlic are perfect for this soup. The hot spice will pleasantly complement the taste of the dish, adding exquisite spiciness to it.

With tomatoes

Dietary puree soup will delight gourmets with its unusual consistency and taste. But the same dish with a minimum amount of spices will be an excellent lunch for kids.

Cooking steps:

Rinse thoroughly with 2 tbsp. red lentils.
Pour 2 liters of boiling water or broth and bring to a boil.
Add 2-3 coarsely chopped potatoes to the preparation.
Cook for 25-30 minutes.
Meanwhile, fry finely chopped onion and grated carrots in vegetable oil.
Add tomato paste or tomatoes in their own juice to the preparation.
Simmer over medium heat for 2 minutes.
Add the roast to the soup and cook for 5 minutes.
Blend the soup with a blender until smooth.
Pour into plates.
Add finely chopped parsley and a small sprig of fresh mint to each serving.

The thickness of the puree soup can be adjusted based on personal preference. Increase the amount of potatoes to make the soup richer and purée-like.

You can soften the specific taste of bean cereals with the help of cream - add the pasteurized dairy product to the finished puree soup before serving. It will turn out tender and elegant!

With lemon

The dish will fill you with freshness and vigor on a summer day. A minimum of calories combined with vegetables make this lentil soup recipe ideal for weight loss!

Cooking steps:

Soak a glass of green lentils in water.
Bring 1.5 liters of water to a boil.
Place vegetables in water: onion, carrots, celery.
Cook for 10-15 minutes.
Remove the vegetables. Light broth is ready!
Separately, fry finely chopped onion in vegetable oil in a frying pan.
Pour in hot broth.
Add lentils and cook covered until tender.
5 minutes before cooking, add dry herbs and spices to taste.
Remove from heat, add juice of half a lemon.
Serve with fresh herbs, a slice of lemon and natural yogurt.

To give the dish an unusual bright taste, you can use lime instead of lemon.

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