Traditional recipes

Lentil cream soup

Lentil cream soup

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The lentils are left to soak overnight, or at least for a few hours, then boiled in the same water for 45 minutes, with bay leaf, oregano, marjoram and thyme.

Cook the onion lightly, together with the minced garlic in a little olive oil.

Meanwhile, cut the vegetables into cubes, put them in the pan, add the hardened onions and let them cook until they are all well cooked. At the end, add the diced tomatoes, plus the juice from a lemon, together with the pulp.

At the end we match the taste with salt and pepper, and mix well in the blender.

When serving, sprinkle with chopped parsley and add croutons.

Good appetite!


400g red lentils,
1 large red onion,
3 cloves of garlic,
3 tomatoes,
2 carrots,
1 red pepper,
1 small bunch of parsley,
1 teaspoon cumin,
1/2 teaspoon paprika (hot or sweet, to your heart's content)
lemon juice,
extra virgin olive oil,
3 L water or chicken soup.

Lentil cream

I am delighted when, from a few ingredients, I manage to make a food that will satisfy me completely. That is, to be tasty, nutritious and saturate me with a reasonable portion. The lentil cream I made yesterday managed to do all this. To tell you:

I soaked 300 grams of lentils (the color is not important, the cream is done the same).

I forgot about her until the next day. It was a bit swollen, which was to be expected.

I put it in a 2 liter pot. Over it, two quartered tomatoes and 3-4 cloves of garlic. I used za & # 8217atar and cumin for seasoning.

Cover with water, add a pinch of salt and simmer for 35 minutes. I then put all the contents of the pot in the blender and made the cream, adding 20 grams of butter and 30-35 grams of fatty yogurt.

From this moment on, it's easy: if you want a thicker cream (I didn't want to), put it back in the pot and keep it on low heat for a while. If you don't want to, put it in the pot and that's it.

To complete the cream, I fried a few slices of beef sausage.

I decorated the cream with olive oil, pumpkin oil, basil, parsley, watercress and red basil from Dor de verde.

It would have been good and without sausage, but I missed it.

Red lentil cream soup

I adore red lentil cream soup! It is one of my favorite cream soups! In fact, if I think about it, I love any food with oriental flavors! They are wonderful! And Lebanese cuisine is by far my favorite.

This is the basic recipe for red lentil cream soup, inspired and adapted from the traditional Lebanese recipe. It is made very quickly, in just 20 minutes it is ready. It is also very filling, tasty and healthy! If you want it to be even better, add some croutons, it's crazy!

The red lentil cream soup recipe I use is not the 100% traditional Lebanese one. That's how I decided to prepare it and it seemed to me the best option I've tried so far. I have also eaten red lentil cream soup in Lebanese restaurants and I can honestly say that the one made at home is much better!

So, I hope you like it too!

Delicious lentil cream soup

Lentils are a great source of vegetable protein and iron so necessary for young, growing children. Lentils can create abdominal discomfort in babies if they are not cooked well enough. For this reason we will try a balanced recipe with more fresh vegetables. In order to be easier to digest, some varieties of lentils can be soaked the night before.


1 small onion
1-2 suitable carrots
1/2 small celery
1.2 cloves of garlic
1 bell pepper
200 gr red lentils
1 teaspoon olive oil
a pinch of salt after the age of 1 year

Preparation time: 1 hour and 30 minutes

Lentils are available in several colors and sizes, each with a different cooking time, longer or shorter. Red lentils are the easiest to cook and are a very suitable choice for baby purees and soups, not being as rich in fiber as the rest of the assortments. The lower level of fiber makes it easier to digest and with a low risk of causing abdominal discomfort.

Wash the lentils in water and boil them in 500-700 ml of water with a pinch of salt. Bring to a boil and then add onions, carrots, celery, bell pepper, all finely chopped. Let it simmer for an hour. At the end, add a teaspoon of olive oil and blend in a blender until a creamy soup results.

From what age?
This recipe is suitable from the age of 10-12 months for the baby when it is offered simply in the form of cream soup or with small pieces of bread crumbs.

How is it served?
It can be served as a vegetable cream soup at the beginning of diversification and later when the baby is taught to chew with croutons.

Searched words "lentil cream soup"

Lentil cream soup Lentils are cleaned and washed. In a non-stick pan, fry the onion in 3 tablespoons of olive oil.

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Choose the lentils, wash them and boil them with water. After a few boils, add the cleaned and appeased vegetables and thyme. He leaves

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If you are now preparing for the weekend in terms of the menu, we offer you some ideas inspired by culinary blogs. Here are some delicious recipes I found:

What could be better on a cold autumn day than a portion of hot soup to warm even your soul? And if the soup is made from the vegetables that autumn pampers us with, it is clear that we can not limit ourselves to

Lentil cream soup

Lentil cream soup is prepared all over the world, each customizing the recipe according to the taste and customs of the place. It is an economical food from which a variety of tasty recipes can be prepared.

In the vegan / vegetarian diet we find it very often because it is considered one of the richest sources of protein, along with soy, beans and chickpeas. Contains 9 g of protein / 100 g, without fat intake. And lentil proteins are complete because they contain all 9 amino acids needed by the body.

Lentils are an excellent source of vitamins (especially B vitamins), minerals and fiber. Thus, eating lentils improves digestion, lowers blood sugar and increases energy levels. It also maintains the health of bones and teeth and strengthens the immune system.


  • 250 g lentils
  • 1 dried onion and a few green onion stalks
  • 2 cloves of garlic
  • 1 carrot
  • 2 tomatoes
  • 1/2 teaspoon coriander
  • 1 teaspoon grated paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • salt pepper


1. Wash the lentils in more water and boil them. The cooking time can vary between 20-40 minutes, depending on the type of lentils. It is good to taste it from time to time because if it boils too much it will crumble. Do not boil with salt because it softens. When it is ready, set it aside and strain it. If you have cooked too much lentils, keep them well in the freezer.

2. Separately, clean and slice the onion, garlic cloves and carrot and fry them in a tablespoon of oil for 2-3 minutes. Add the spices on top (turmeric, cumin, coriander, paprika, salt and pepper), diced tomatoes and boiled lentils. Fill with water, about 2 l, cover with a lid and let it boil.

3. When all the vegetables are cooked, set the soup aside and let it cool for a few minutes. If it has a lot of juice, we can strain it, but we don't throw away the juice because we may need it later.

4. Use a vertical mixer and mix the soup until it becomes creamy. If it is too thick, add more juice from the boil. Taste and season with salt and pepper.

The preparation below was made by Chef Alexandru Cîrțu during the Chefs & Microgreens workshop.

It is an extremely simple recipe, with affordable ingredients, which can be prepared by anyone at home, with a minimum of effort.

It is one of the soups designed by Alexander for LifeBox and we want to thank him for the generosity with which he agreed to share this recipe with members of the Microgreens Romania community.

Concept: A soup that is both consistent and nutritious, refreshing and full of vitamins. The vegetables used and the preparation method, the addition of fresh mint and microplants & # 8211 make this preparation an energy "bomb" with a very high nutritional value. The preparation is vegetarian, except for cream. Very strict vegetarians can give it up, but they will lose their creaminess and flavor

ideal for lunch on a demanding day, when you need energy, but you don't want to make your digestion difficult with "heavy" dishes.

Nutritional benefits:

Lentils have become a popular food among vegetarians in recent years due to the fact that they are high in protein and low in fat. It is an easy vegetable to digest & # 8211 if cooked correctly, rich in vitamins A, C, E, K and those of group B (B1, B2, B3, B5, B6 and B9), minerals, fiber, carbohydrates, acids Omega 3 and Omega 6 fats, amino acids.

Watercress has few calories, but contains phytonutrients and antioxidants, such as isothiocyanate, with a multitude of properties in preventing disease.
Vitamin K is by far the most important nutrient in watercress, with 312 <3884006015225ca68b3f498a94b37cfc1bf4b8335039866362a77da6af7e2137> of the recommended daily value. In second place is C vitamin & # 8211 with 72 <3884006015225ca68b3f498a94b37cfc1bf4b8335039866362a77da6af7e2137> of the required daily value, closely followed by vitamin A, with 64 <3884006015225ca68b3f498a94b37cfc1b7f>.

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Lentil cream soup

1 large carrot, 1 white onion, 1 red onion, 250 gr lentils, 1 slice of celery (approximately 150 grams), 6 cloves of garlic, 1 teaspoon cumin, 1 teaspoon thyme, 2 bay leaves, juice from 1 / 2 lemon, 4-5 tablespoons olive oil, salt

Difficulty: low | Time: 1h

Creamy red lentil soup

Preparation time 10 minutes

Cooking time 15 minutes


  • 150 g lentils
  • 1.2 - 1.5 l water
  • 2 medium to large onions
  • 1 suitable carrot
  • 2 cloves of garlic
  • a little hot pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin (cumin, cumin)
  • juice from 1/2 medium lemon
  • salt
  • 2 tablespoons oil

PREPARATION Red, flavored lentil cream soup
I use pots with stone particles because I can cook the vegetables directly in it without burning and I don't change the pot anymore. The food seems to taste better.
Heat in another bowl about 5 cups of water.
1. Heat 2 tablespoons of oil over medium heat in the pot (or separate pan if your pot sticks), chop the onion into cubes and sauté. Add the salt-free spices. Mix.
2. Add the carrot slices and cook for 2 minutes.
3. Add the hot pepper (if you put it) and cook for 1 minute.
4. Extinguish with a cup of hot water. Add the washed lentils. Top up with about 4 more cups of hot water.
5. Salt and boil the soup for about 15 minutes, until the lentils bloom.
6. Turn off the heat, add the lemon juice and pass through the vertical mixer or blender. In the blender it makes a lot of foam, but it goes faster. You have to let it calm down and then gather more foam. Do not fill the cup more than 70% because it will grow and come out on the lid. Mix in 2 stages, or with the vertical mixer.
If the soup is too thick, you can thin it with a little boiling water, but not much, it is a cream soup, not long juice.
Liv (e) it!

Find out how to make two basic ingredients to make a super-tasty LENT potato soup by clicking HERE:

Oltenians will be happy to find Oltenian crayfish soup. Click for the recipe, HERE.


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