Lentil soup proportions. How to make lentil soup

Lentils, as a culture, have been known since prehistoric times. It was prepared by the ancient Greeks and Romans. These beans are common on almost all continents - they are eaten in America and India, in European and Eastern countries. Lentils are used to prepare salads, snacks, meatballs, mashed potatoes, stews, and, of course, soups. Beans are rich in micronutrients, contain soluble fiber, but are especially rich in folic acid, magnesium, potassium, and iron. To better absorb iron, lentils are cooked with foods rich in vitamin C - herbs, tomatoes, red peppers.

According to experts in Chinese medicine, lentils are a warming food, especially if they are cooked with herbs and spices, then their warming properties are enhanced. Therefore, lentil soup is the best fit for a winter diet, especially for those people who live in the northern regions.

Lentil Soup - Food Preparation

There are many varieties of lentils, but the most famous are brown, red, green, Beluga. The earliest in preparation is red, it becomes soft after 15 minutes of cooking, there is no need to pre-soak it. But if green or brown lentils are used for soup, it is better to soak them to reduce cooking time. The beans are soaked for three hours, but if time permits, it is better to leave them overnight. The water in which the lentils have been soaked is discarded, the beans are washed, and then put into the soup.

Lentil Soup - The Best Recipes

Recipe 1: Lentil Soup with Sausages

The recipe is borrowed from German cuisine. In the original, German sausages are taken for soup, but it also turns out very tasty with smoked sausages of domestic production. Try to cook, the soup does not cook for a long time, and the taste is amazing.

Ingredients: 4 sausages, 250g lentils, wheat flour - 1 tbsp, 1 onion and 2 carrots, 1 tsp. vinegar (6-9%), mild mustard - 1 tablespoon, bay leaf - 1-2 pieces, vegetable oil, 200 g sour cream, salt, pepper, parsley - a small bunch.

Cooking method

Soak lentils overnight. Peel carrots and onions, chop and sauté in oil, adding parsley. Pour a spoonful of flour, overcook it and pour water (1.5 l). Add the lentils and, bringing to a boil, cook over low heat until the beans are cooked (with the lid closed). As soon as the lentils become soft, add sour cream, bay leaf, vinegar, salt, mustard, pepper and sausages with parsley to the soup. Let it boil for ten minutes.

Recipe 2: Lentil Soup with Sorrel

We can say that this is a lentil analogue of green borscht. Despite the simple ingredients, the soup is very tasty. It is cooked on any meat - chicken breasts, pork ribs, beef brisket. If you can't find fresh sorrel, use frozen or canned. Yes, in order to harmonize the color of the ingredients, it is better to take green lentils. Product consumption is indicated for 1.5 liters of water. You can cook without potatoes at all, then the amount of lentils needs to be increased by two tablespoons.

Ingredients: 0.3 kg of meat, 2 potatoes, lentils - 3 tablespoons, 1 onion, salt, sour cream, a bunch of sorrel, 1 egg, crackers.

Cooking method

Boil water, add lentils and put the meat, cut into pieces and cook until soft. Then add finely chopped onions and potatoes, cut into cubes. After 15 minutes, put chopped sorrel, salt. Mix the egg with a couple of tablespoons of the cooled broth from the pan and pour into the soup, stirring constantly with a spoon so that the egg is evenly distributed throughout the pan. Serve lentil and sorrel soup with sour cream, sprinkle with croutons on top.

Recipe 3: Lentil Chowder

Why not make lentil stew on a frosty winter evening? It will quickly satisfy hunger, warm up the blood, and vegetable ingredients will delight you with bright colors. An interesting combination of products: pumpkin gives the dish a slight sweetness, tomatoes - a sour taste, chili peppers - a piquant spiciness, and all together create a common bouquet with amazing taste. Some gourmets add a slice of lemon to the plate, claiming that this improves the taste of lentil soup. Try it, maybe you'll like it.

Ingredients: 600g lentils, 0.5kg smoked pork ribs, 0.5kg tomatoes in their own juice, 2 carrots, 1 medium-sized zucchini, 1 large onion, 0.4kg pumpkin, 3 garlic cloves, salt, vegetable oil, a pinch of coriander, black pepper and burning red.

Cooking method

Wash and clean all vegetables. Then chop: garlic and onion - finely, carrots, pumpkin and zucchini into small sticks-straws.

Heat the oil, fry the onions and carrots in it for five minutes, then put the zucchini, garlic and pumpkin, simmer for another five minutes.

Cut the ribs into pieces, fry in a pan without oil for three minutes and transfer to a saucepan. Add lentils here and pour one and a half liters of boiling water (boiling water). As it boils, remove the foam, reduce the heat and cook for 20 minutes.

Chop the tomatoes - mash with a fork, and transfer the entire tomato mass to a saucepan, add the fried vegetables, salt the soup, bring to a boil, adding fire. Sprinkle with pepper, coriander, and, reducing the heat, let it boil for five minutes. Turn off the stove and let the soup brew for ten minutes. Serve with greens.

Recipe 4: Spicy Lentil Soup with Olives

Despite the fact that the soup is cooked without meat, it has a rich taste, and the texture is pleasant, velvety. This is half soup puree, because. potatoes and part of the lentils are crushed with a blender. If you want to innovate your soup, try replacing potatoes with cauliflower. It turns out amazing! The consistency is still velvety, and the taste is a little more tender. You can use green or red lentils, this does not affect the taste, but red is closer in color. If you are cooking with green beans, soak them overnight first.

Ingredients: water - 2.5 l, ½ cup lentils, 4-5 medium-sized potatoes, 3 large tomatoes - fresh or in their own juice (you can replace 2 tablespoons of tomato paste), a couple of medium carrots and celery stalks, greens - fresh or dried, salt, pepper, a large pinch of spices: zira, ginger, turmeric, 100-150 g of pitted olives.

Cooking method

Pour the peeled potatoes with water and boil until soft. Puree directly in the saucepan with a masher or immersion blender.

While the potatoes are cooking, prepare the roast. Finely chop the greens and celery, grate the carrots. Spasserovat carrots in butter until soft, sprinkling them with spices. Add greens with celery, stew a little and add chopped tomatoes or tomato paste, diluting it with a couple of tablespoons of water. Take care not to burn.

Put two-thirds of the total amount of lentils in a pot with potatoes, add the roast and boil for about fifteen minutes to make the beans soft. As soon as they soften, lower the immersion blender into the soup again and grind the mass to a puree state.

Put the remaining third of the lentils, olives, salt into the soup and cook until tender for ten to fifteen minutes. Serve sprinkled with herbs.

Products
Red lentils - 1 cup
Onion - 1 piece
Carrot - 1 piece
Parsley - 1 bunch
Garlic - 2 cloves
Processed cheese - 1 piece
Cream 20% - 1 cup
Salt - half a teaspoon
Vegetable oil - 2 tablespoons
Water - 2 glasses

Preparation of lentil cream soup
1. Rinse 1 cup of lentils in a colander.
2. Peel and cut into circles 1 carrot.
3. Peel and cut into half rings 1 onion.
4. Peel and finely chop 2 garlic cloves.
5. Grate or mash with a fork 1 processed cheese.
6. Finely chop 1 bunch of parsley.
7. Pour water into a saucepan, bring to a boil, add lentils and cook over low heat for 10 minutes - the lentils should retain their shape.
8. Use a colander to drain the water from the lentils.
9. Pour 2 tablespoons of vegetable oil into a saucepan and put on medium heat.
10. Add carrots, onions and garlic to the saucepan, fry for 7 minutes, stirring.
11. Add lentils, parsley, processed cheese, cream, half a teaspoon of salt to the saucepan, mix and heat for 5 minutes.
12. Grind the contents of the saucepan with a blender, warm up for 2 minutes. Lentil cream soup is ready.

Fkusnofakty

What kind of lentils are suitable for soup?
You can use any type of lentil to make cream soup. It should be noted that green lentils are cooked for 40 minutes, and brown 25 minutes.

How to serve lentil soup?
There are lentils in the taste mushroom and nutty notes, therefore, it is appropriate to decorate the surface of the cream soup with walnuts (break the kernels with your hands, but not too finely) or champignon slices fried in vegetable oil.

About lentil soup
Interestingly, in Germany, a dish of lentils is served at the New Year's table as a symbol of prosperity and success. Lentil stew is mentioned in the Old Testament - it was Esau who exchanged his birthright for it.

Calorie cream soup from lentils - 180 kcal / 100 grams.

Store ready-made lentil cream soup for no more than 2 days in the refrigerator.

Lentil Soup - Food Preparation

There are many varieties of lentils, but the most famous are brown, red, green, Beluga. The most early in cooking is red, it becomes soft after 15 minutes of cooking, there is no need to pre-soak it. But if green or brown lentils are used for soup, it is better to soak them to reduce cooking time. The beans are soaked for three hours, but if time permits, it is better to leave them overnight. The water in which the lentils have been soaked is discarded, the beans are washed, and then put into the soup.

Lentil Soup - The Best Recipes

Recipe 1: Lentil Soup with Sausages

Cooking method

Recipe 2: Lentil Soup with Sorrel

Ingredients: 0.3 kg of meat, 2 potatoes, lentils - 3 tablespoons, 1 onion, salt, sour cream, a bunch of sorrel, 1 egg, croutons.

Cooking method

Recipe 3: Lentil Chowder

Why not make lentil stew on a frosty winter evening? It will quickly satisfy hunger, warm up the blood, and vegetable ingredients will delight you with bright colors. An interesting combination of products: pumpkin gives the dish a slight sweetness, tomatoes - a sour taste, chili peppers - a piquant spiciness, and all together create a common bouquet with an amazing taste. Some gourmets add a slice of lemon to the plate, claiming that this improves the taste of lentil soup. Try it, maybe you'll like it.

Cooking method

Wash and clean all vegetables. Then chop: garlic and onion - finely, carrots, pumpkin and zucchini into small sticks-straws.

Heat the oil, fry the onions and carrots in it for five minutes, then put the zucchini, garlic and pumpkin, simmer for another five minutes.

Recipe 4: Spicy Lentil Soup with Olives

Cooking method

Pour the peeled potatoes with water and boil until soft. Puree directly in the saucepan with a masher or immersion blender.

Put the remaining third of the lentils, olives, salt into the soup and cook until tender for ten to fifteen minutes. Serve sprinkled with herbs.

Lentil soup can be prepared in many ways. In Turkey, for example, lentil soups are necessarily boiled with the addition of lemon juice so that the iron in lentils is better absorbed. The Greeks add tomatoes to such dishes to give lentils a special taste. And we just collect the best recipes from the cuisines of the world and cook them not only correctly, but also insanely delicious.

So that lentils do not cause discomfort in the intestines, you can add a pinch of soda to the soup when cooking.

How to cook lentil soup - 12 varieties

Classic lentil soup recipe

Ingredients:

Potato - 4 pcs
Pork - 300 g
Lentils - 200 g
Carrot - 2 pcs
Onion - 1 pc.
Spices for meat - 1 tsp.
Salt, pepper - to taste
Bay leaf - 1 piece
Vegetable oil - 2 tbsp. l.
Water - 2.5 l

Cooking:

Pour vegetable oil into the bottom of the pan and place the pieces of meat. Fry a little, and then add the chopped onion and chopped carrots. Stir and fry meat with vegetables. Then add spices for meat, mix again and pour in about 400 ml of boiled water. Cover with a lid and simmer the meat for 10-15 minutes, then add the potato cubes and lentils.

Before cooking, lentils must be soaked for 1-2 hours, and then rinsed thoroughly to remove all harmful substances.

Next add bay leaf, salt and pepper to taste. Add just enough water to cover the potatoes and lentils. Cover with a lid and cook the soup until the potatoes are soft. Serve with fresh herbs and sour cream.

Fried bacon and tomatoes give the soup an exquisite taste and special aroma.

Ingredients:

Lentils - 150 g
Chicken broth - 1 l
Olive oil - 1 tbsp. l
Bacon - 300 g
Tomato - 1 pc.
Onion - 1pc
Carrot - 1pc
Garlic - 1pc
Bay leaf - 1 piece
Thyme - 1 tsp
Salt, pepper - to taste

Cooking:

Pour the lentils into a deep plate and sort through, then rinse with cold water. Cut the tomato and onion into small cubes, rub the carrots on a coarse grater, chop the garlic with a knife. Put the bacon cut into small strips at the bottom of the pan and melt the fat out of it. This fat will serve as the basis for the soup to add flavor and flavor to our dish. Then add olive oil and add onions, fry a little, then add carrots and garlic. As soon as the vegetables are fried, we throw in a tomato, immerse the washed lentils here, pour all this with chicken broth, add a little water, spices and salt. Leave the soup on medium heat for 30 minutes to soften the lentils. Then we take a blender and grind the lentils in the soup at low speed. Delicious served with cream and fresh herbs.

Combination of mushrooms and legumes? It's very interesting and original.

Ingredients:

Lentils - 150 g
Mushrooms - 200 g
Potato - 300 g
Carrot - 150 g
Onion - 80 g
Vegetable oil - 60 ml
Bay leaf - 2 pcs
Salt, pepper - to taste
Water - 1.5 l

Cooking:

We prepare the ingredients, wash the lentils, finely chop the onion, three carrots on a coarse grater. Cut potatoes and mushrooms into cubes. We put water on the fire, add the lentils and bring to a boil. Add potatoes to boiling water, salt and pour bay leaf. Fry the onion until half cooked, then add the mushrooms, carrots, cover with a lid and simmer. Pour the roast into the pan, pepper everything, salt, boil for another 3-5 minutes. The soup is ready!

A traditional Bulgarian dish prepared with green lentils and…of course, bell peppers

Ingredients:

Green lentils - 500 g
Carrots - 2-3 pieces
Onion - 1pc
Bulgarian pepper - 2-3 pieces
Tomatoes - 2-3 pieces
Celery root - fresh or dried in small quantities
Garlic - 2 cloves
Vegetable oil - 3-4 tbsp. l
Water - 2.5 l
Bulgarian seasoning Sharena sol, or seasonings:
Salt, savory, fenugreek, paprika, ground coriander.

Cooking:

Soak the lentils in cold water for 2 hours to swell, then drain the water. Very finely chop the carrot (carrot pieces should be smaller than swollen lentils). Then finely chop the onion, garlic, pepper and celery root. Remove the skin from the tomato and chop finely. In a saucepan, heat the oil and fry the onion, celery root, carrots over medium heat for 5 minutes. Then add the tomato, garlic, pour a glass of hot water, mix and simmer under the lid for another 2 minutes over medium heat. We send lentils to the pan, mix with vegetables and simmer for another 2 minutes under the lid. Then add sharena sol seasoning (if there is no such seasoning, you can put salt, savory, fenugreek, paprika, ground coriander), mix and pour water. Cook covered over medium heat for another 10-15 minutes. Everything, the meal is ready!

Fakes - Greek lentil soup

This soup is the hallmark of culinary Greece. And not without reason, because tomatoes in combination with oregano give the soup a special sophistication and tenderness.

Ingredients:

Lentils - 200-300 g
Bulb - 1 pc.
Carrot - 1pc
Garlic - 1-2 cloves
Tomato paste - 1-2 tbsp. l
Olive oil - 50 ml
Water - 1 l
Oregano - a pinch
Bay leaf - 1-2 pcs.
Salt, pepper - to taste

Cooking:

We wash the lentils under running water, put the pan on the fire, pour the lentils, pour water and boil for 10 minutes. In the meantime, chop the onion, grate the carrot on a coarse grater. Pour 50 ml of olive oil into a preheated pan, add onion, chopped garlic and fry for 2 minutes, then put the carrots and fry for another 3-5 minutes. We send our roast to a pan with lentils, lay the oregano and bay leaf. After 10 minutes, add 2 tablespoons of tomato paste, salt, black pepper and cook for another 20 minutes. Let it brew a little and, with a proudly raised head, serve it on the table.

This hearty, rich and warming spicy soup is perfect for the cold season.

Ingredients:

Bacon in / to - 250 g
Broth - 2 l
Lentils - 300 g
Onion - 200 g
Tomato - 100 ml
Carrot - 200 g
Chili pepper - 1-2 pieces
Bay leaf - 1-2 pieces

Cooking:

Pour the washed lentils into the pan and pour it with the pre-prepared chicken broth. Bring to a boil and cook over low heat for 20 minutes. Peel the carrots, cut into cubes and pour over the lentils. In the meantime, chop the bacon and fry over medium heat, after 5 minutes we send the onion cut into medium cubes and the garlic crushed with the larger surface of the knife to the bacon. Fry until browned for 10-15 minutes. Add tomatoes, chili peppers to our frying and simmer over low heat for 10 minutes. We send the finished frying to the soup, straighten it with salt and cook for another 5 minutes. Serve with fresh cilantro and bread.

This is perhaps the best lentil soup recipe for chicken lovers.

Ingredients:

Lentils - 200 g
Chicken - 700 g
Onion - 1 pc.
Fresh greens - 1 bunch
Carrot - 2 pcs
Potato - 4 pcs
Curry seasoning - 1 tsp
Salt, pepper - to taste
Water - 2 l

Cooking:

We clean the vegetables, cut the potatoes, carrots and peppers into large pieces. Pour the chicken with cold water, bring to a boil and cook, not forgetting to remove the foam. We also send a whole onion, carrots, green stalks and sweet peppers to the boiling broth. We cook our broth for another 40-60 minutes. After we take out the stalks of greens and the onion from the broth, add potatoes and lentils. As soon as the potatoes are cooked, add salt, pepper, curry seasoning to taste. Now you can add greens and serve.

The taste of smoked sausage combined with lentils is something amazing and incredible.

Ingredients:

Lentils - 500 g
Smoked sausage - 200 g
Tomato paste - 100 g
Lemon - 1/2 piece
Mint, vegetable oil, salt, pepper.

Cooking:

Fry the onion in a pan in vegetable oil until translucent or golden brown. We cut the sausage into the same cubes as the onion. In the process of frying the onion, add sausage to it. When the onion and sausage become rosy, add the tomato paste and stir constantly so that it does not burn. As soon as the moisture is gone from the tomato, pour a little water into the fry, mix with the tomato and simmer for 7 minutes. Add water to the pan and add the lentils, let it boil for 20-30 minutes. Finely chop the mint leaves. After 30 minutes, remove the soup from the heat, squeeze the lemon into it, salt, pepper. Mint falls in portions.

A surprisingly simple way to cook soup in a slow cooker.

Ingredients:

Sunflower oil - 1 tbsp. l
Chicken leg - 1 piece
Potato - 3 pcs
Bulb - 1/2 piece
Pepper - 1 pc.
Red lentils - 5/4 multi-cups
Carrot - 1 piece
Salt, dried mint, bay leaf, peppercorns.

Cooking:

We turn on the Baking mode, pour sunflower oil into the bowl of the multicooker, pour out the grated carrots, fry them slightly, then add finely chopped onion, pepper and continue to sauté. Lay the diced potatoes, chicken ham and washed lentils. Add water to the 3L mark, salt, pour dried mint. Close the lid and turn on the Soup mode for 50 minutes. After the time has elapsed, add the bay leaf, peppercorns and leave for 5 minutes in the Heating mode.

A very fragrant soup suitable for true connoisseurs of Spanish cuisine.

Ingredients:

Lentils -200 g
Bacon - 350 g
Sausage churisu - 400 g
Carrot - 1 piece
Onion - 1 pc.
Garlic - 5 cloves
Hot pepper - 1 pc.
Black ground pepper, paprika

Cooking:

We wash the lentils under running water, fill with water and set to boil, as soon as the water boils, reduce the gas and cook over medium heat for 30 minutes, periodically removing the foam. While the lentils are cooking, cut the bacon into small pieces and fry in a dry frying pan. Finely chop the onion. As soon as the bacon is fried a little and the fat begins to melt, pour the onion and fry over low heat. Cut the carrots and pour it to the bacon with onions, add 2 tablespoons of vegetable oil. When the vegetables are fried, add finely chopped garlic. Cut sausage and hot pepper into rings, sprinkle with black pepper and paprika. We send the roast to the pan and boil for another 5-10 minutes. Bon appetit!

Merjimek korbasi - traditional Turkish soup

This exquisite cream soup will pleasantly surprise you with its lightness and piquancy.

Ingredients:

Red lentils - 500 g
Water - 2 l
Medium bulb - 1 pc.
Medium carrot - 1 pc.
Medium potatoes - 1 pc.
Tomato paste - 1 tbsp. l
Vegetable oil - 4 tbsp. l
Butter - 70 g
Dried mint - 1 tsp
Paprika - 1 tsp
Salt - to taste
Lemon - 1 pc.

Cooking:

Finely chop the onion, carrot, potato and garlic. Fry vegetables in vegetable oil, add tomato paste, add washed lentils and pour water, cook for 25 minutes. Punch the finished soup with a blender and salt. For dressing, heat butter, add paprika and mint. Pour into bowls, pour dressing over, squeeze one slice of lemon and put a few petals of fresh mint.

This soup is full of vitamins and other beneficial trace elements.

Ingredients:

Cauliflower - 300 g
Potato - 300 g
Carrot - 80 g
Parsley, onion, leek, basil - 40 g each
Lentils - 80 g
Fat - 40 g
Dried herbs - to taste
Salt - to taste
Water - 1 l

Cooking:

Pour the sorted and well-washed lentils with cool water and cook over low heat until tender. Then chop the onion and sauté in fat with chopped roots. We cut the potatoes into cubes or slices, divide the cauliflower into separate lumps. In the boiling broth, simultaneously lay the roots, potatoes, cauliflower and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the boiled lentils along with the broth. Topped with fresh herbs and basil.

We invite you to try a very tasty, nutritious and at the same time lentil soup, the recipe of which was sent by our reader Olga Sh:

I learned the recipe for this dish thanks to, I saw it in the magazine of the Cypriot Airlines. This recipe for a delicious soup, also quick to prepare, later became the basis for me to create several more delicious lentil soups.

Thanks to this simple, low-fat recipe, it is better understood that there are some essential ingredients that, when combined with lentils, create a delicious and hearty soup. These include such regular vegetables as carrots with their sweetish taste, and tomatoes, followed by the sour ingredient - lemon juice or wine vinegar.

Compound:

for 3-4 servings

1.1-1.2 liters of water
140-160 g (175-200 ml) green or brown lentils
120-160 g peeled carrots
1-2 stalks or 60-80 g celery root
180-250 g tomatoes
2-3 tbsp. tablespoons of vegetable oil
spices:
1/3-1/2 tsp
black pepper or a mixture of peppers to taste
1.3 teaspoons salt
1-2 tbsp. tablespoons (or to taste) lemon juice
1-2 teaspoons per serving (to taste) fresh cilantro

As you can see from the photo of the original Cypriot recipe, lentils are taken in larger quantities to make the soup, so that the dish is more similar in density to the second one. I cook this soup more liquid, with the density, as I usually cook all soups.

Cypriot brown lentil soup

When you use brown lentils in soup, the broth from it becomes dark. To avoid this, I prepare such lentils for cooking in soup in my own way. Then my usual brown lentil becomes similar to another one - a polished yellowish tint. Such polished yellow lentils can also be found on sale.

Yellow polished and brown lentils

Lentil soup - recipe with photo:

Soup products

Before cooking the soup, soak the lentils in cold water for several hours or overnight so that they can be easily and quickly peeled.
Then, in a container with water, we grind the swollen grains with our hands - we take them in the palm of our hand and, squeezing, rub them together. Then add more water and drain it (preferably through a sieve) with the separated brown skin. And so we repeat several times. Lentils cleaned in this way turn into a light yellowish color and will already give the soup not a dark, brown, but a pleasant yellow tint.

Removing skin from lentils
Pour the prepared lentils into a soup pot with cold or hot water. Bring to a boil.
Advice: Lentils, like all legumes, boil well if placed in cold water. If you want to keep the shape of the grain, then you need to lay any legumes in hot water.
Cut the stalk of celery into thin slices.
We cut the celery
Add the chopped celery to the bowl with the lentils.
Add to soup
We prepare carrots for soup. We cut it in half lengthwise, then each half - into 2 more parts, if the carrot is large. The resulting sticks are cut into thin slices.
We cut carrots
Pour the chopped carrot pieces into a frying pan with heated oil. Saute over medium heat, stirring occasionally, for several minutes, so that the carrot slices are covered with oil (for a more complete absorption of carotene).
Passer
We transfer the fried carrots from the pan to the pan with lentils.
Adding Carrots to Lentil Soup
We cut the tomatoes into small pieces and also sauté in oil, but not for long. Then add them to the pot with the soup to the already soft carrots and boiled lentils.
Add sautéed tomatoes
salt and cook after boiling for several minutes until the tomatoes are soft.
Then add asafoetida, ground pepper and cook for about a minute.
Put spices in soup
We turn off the fire. Lentil soup is ready!
Before eating, add lemon juice to the soup pot, mix and pour into portions. There is another option: everyone squeezes a slice of lemon directly into their plate.

Adding lemon juice

Ready lentil soup

Before serving, finely chopped aromatic coriander (cilantro) greens can be poured into a bowl with lentil soup.

Bon appetit!