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Lentil cream soup and 4 types of beans

Lentil cream soup and 4 types of beans

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In a saucepan over medium heat, boil the milk together with the sweet potatoes, red onions and rosemary. Let them boil until the potatoes have softened.

Then add the lentils and let them boil for another 5 minutes. Remove the 2 rosemary threads, put the composition from the pan in a blender and pass it. Pour the pasta obtained back into the pan, on the right heat. Add the bean mixture and let it boil for 5 minutes. Take the pan off the heat, season to taste and serve.

Ingredients Green lentil soup

150 gr green lentils
1 onion smaller (about 50 gr)
1 carrot (about 100 gr)
3 cloves garlic
1 teaspoon dried oregano
2 bay leaves
1 teaspoon turmeric
2 potatoes (about 200 gr)
3 tablespoons oil
salt, black pepper

Preparation Green lentil soup

  1. Heat finely chopped onion in hot oil. After 5 minutes, after the onion softens a bit, add the sliced ​​carrot as thin as possible. Saute further, stirring occasionally, for 15 minutes. During this time the fire should be low, do not let the vegetables brown.
  2. At the last minute add the bay leaves, oregano, turmeric and crushed garlic. Saute for another 1 minute.
  3. Add the lentils (washed well before) and 1.3 l of water. Season with freshly ground black pepper. Bring to the boil and then turn the heat to low, the soup will just bubble slightly (so the lentils will not disintegrate when boiled). Boil for 15 minutes.
  4. Add diced potatoes and salt. Continue to simmer until the lentils and potatoes are done (about 15 minutes). Straighten the salt soup.
  5. Serve hot lentil soup.

How to prepare this lentil cream soup in 4 steps?

Step 1
Put a pot of water and lentils on the fire and let it boil for an hour. Then add the hot chicken soup.

Step 2
In a larger saucepan, heat the oil. Add onion and garlic and let it soften for 3-4 minutes. Add the tomatoes and leave until reduced, about 7 minutes.

Step 3
Add the sauce from step 2 to the pot of lentils. Match the taste with salt and pepper and let it continue to boil for 10 minutes, then take the pot off the heat.

Step 4
Put the composition from the pot in another bowl. Wash the pot, then pour the composition back into the pot, while straining it (grinding everything) through a wire sieve. Put the pot on the fire again, add the cream, reduce the heat and let it boil for another 2 minutes, then take the pot off the heat and. the soup is ready!

Delicious, fine and perfect for the main lunch: Lentil cream soup

Method of preparation

Prepare a sauce of finely chopped tomatoes, chopped onion and 2 cloves of chopped garlic. Mix them with a little basil and 2 tablespoons of olive oil and let cool. So says the basic recipe, but I just chopped the tomatoes and sprinkled them with a little olive oil and let them cool. I don't think I radically changed the taste of the soup, I just didn't have the patience to chop everything: P

Chop 2 cloves of garlic and mash the fennel and cumin seeds. Heat the olive oil and sauté the crushed garlic and the remaining basil for 30 seconds. Then add the well-cooked beans and 900 ml of water and cook for 15 minutes or even longer, until the beans crumble. Then remove from the heat and mash them well or use a blender. Season, to taste, with salt and pepper. Serve cold cream soup with grated Parmesan cheese (optional) and salsa on top or only with tomatoes sprinkled with olive oil left to cool and, necessarily, with toast. Best beans ever! :))

Lentil cream soup and 4 types of beans

In a saucepan over medium heat, boil the milk together with the sweet potatoes, red onions and rosemary.

Vegetable cream soup with green beans

Cut the leek into slices (only the white part) and heat it in olive oil, together with the garlic. When

Lentil cream

I have been thinking about cooking lentils for a long time and so far it has not been given to me. Other recipes always had priority, but in the end I ended up cooking lentil cream, which is a very nourishing cream, with a high caloric index, perfect for a fasting day.

& # 8211 500 gr lentils
& # 8211 a vegetable link for soup (3-4 carrots, parsley root and green)
& # 8211 o gulie
& # 8211 a big white onion
& # 8211 2 liters of water
& # 8211 2-3 tablespoons oil
& # 8211 salt, pepper, to taste

It is very important to keep the lentils soaked in cold water overnight. It will boil much faster, it's the same procedure we use for beans. In the morning we change the water on the lentils. Do not boil lentils in water overnight. While the lentils are cooling, clean all the vegetables and cut them into small pieces. Heat the oil and heat the onion a little. When the onion softens, add water and the rest of the vegetables. Let it cook for about an hour, until all the vegetables are cooked and the lentils are soft.

Now we move on to the heavy artillery: we put the vegetables in the blender and fill them with water, little by little, until we get the desired consistency for our cream.

You can make a thin cream, like a soup or a thicker one, like a puree. It can be served with croutons or a few slices of fried bacon (normally then there is no fasting). Also, if you choose the meaty version of lentil soup, you can replace water with chicken soup.

I apologize a lot for not having the picture with the final result, the cream passed very well and I forgot to do it, I admit, I simply forgot. But as I intend to do it again recently because I still have half a bag of lentils, I promise to put the pictures soon. Until another one, try lentil cream, you won't be sorry. You're welcome!

Bean cream soup

1. Put the beans in a bowl of warm water and let them soften from evening to morning. Bring to a boil in 2-3 waters to remove toxins and, after the grains have boiled, put them in a sieve and cover with a lid.

2. Separately, clean all the vegetables and greens and bring to a boil in a pot with cold water and a pinch of salt. Cover with a lid and check that they have boiled.

3. After the vegetables have boiled, remove them with the foamer in a bowl and pass them through the blender until they reach the consistency of a paste. The same is done with boiled beans. After obtaining the two pastas, mix them with the juice in which they boiled the vegetables and let them boil for 2-3 more minutes.

4. Match to taste with salt and pepper, add the oil and let it boil for 2-3 more minutes. Serve garnished with carrot slices, green parsley and bread or cereal croutons.

Bean cream soup

Bean cream soup is wonderful! Honestly, I don't think there is a bean recipe I don't like. Ever since I was a child, I was the first at the table when my mother would eat beans or beaten beans. Yesterday was very bad for us, rain, cold, fog, an autumn day not exactly successful.

I had nothing ready for lunch and even though I had initially thought of making a potato pie, I chose this delicious bean cream soup in bread baskets. Baskets are crazy! Perfect for cream soups or salads, they are crispy and do not soften until about 2-3 hours after we put the cream soup in them.

I did the test yesterday, so try them without care. My baskets were small, but if you want you can make them bigger. And if you are in a time crisis, as I was yesterday, and we can't boil the beans, we can use a can of white beans with ingredients.

Lentil cream soup

1. Let the lentils soak in water for 60 minutes, then drain. Peel a squash, grate it and chop finely.

2. Boil a pot of water, a little salt, olive oil. Add chopped onion, garlic, diced carrot. When the onion is cooked, put the lentils, washed and drained.

3. When the lentils are almost ready (see instructions on the package), add the tomato juice. Season with salt, pepper, cumin, coriander and hot peppers.

4. Put half the amount of vegetables in the blender. Add chopped mint and lemon juice.

5. Pour back into the pot, add the rest of the vegetables and bring the lentil cream soup to a boil. Match salt and pepper. Add the finely chopped parsley. Serve lentil cream soup with croutons or homemade bread.

450 g lentils (or red lentils) / 1 can
1 small onion
1 carrot
1 bell pepper
4-5 cloves of garlic
200 ml of tomato juice
juice from a lemon
salt pepper
cumin, coriander
fresh mint
olive oil

Lentil cream soup

Here is a new recipe for our Contest sent by Roxanicol: Lentil Cream Soup. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

500 g green lentils
1 carrot
1 onion
1 red pepper
2 tablespoons olive oil
salt pepper
sour cream

Method of preparation

I boiled the lentils. I then drained the water and added another hot one. I let her boil a few more times.
Separately, I heated the oil, I added the finely chopped onion, the grated carrot and the finely chopped pepper. I hardened them for 4-5 minutes, then I added the drained lentils and 1 liter of water. I let them boil for 30-35 minutes. I seasoned. I drained the juice in which they boiled the vegetables and then I blended all the vegetables with a blender. I poured more of the juice in which they boiled to thin the cream.

When I served it I added a tablespoon of sour cream to the plate and a little chopped red pepper.