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Potato and Red Lentil Soup

Quick to make and comforting. A lot of people love lentil soups because they cook fast and have such a warm, pretty color. The red lentils here (sometimes labeled "Turkish lentils") are ready in just 5 to 7 minutes. It's worth trying at least once, especially if you like fast meals. And if you bake some crostini in the oven brushed with a homemade garlic-cheese spread, you've got a genuinely elegant, nourishing meal.

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Soup with potatoes and lentils
Soup with potatoes and lentils Soup with potatoes and lentils
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 3 g
Fats 21 % 3 g
Carbohydrates 57 % 8 g
71 kcal
GI: 100 / 0 / 0
  • If you're short on time, or just want a simple, brothy meal that's both quick and tasty, set aside 40 minutes and let's go: 1. You'll need a pot and a skillet, plus your peeled and washed vegetables. Cut the potatoes into 1/2-inch (1 cm or slightly larger) cubes and set them to boil in 2 quarts (2 liters) of lightly salted water. 2. Dice the onion small, add it to hot oil in the skillet, and lightly fry. 3. Finely chop the carrot, or use the coarse side of a box grater — a mix of red and yellow looks pretty. Add it to the onion, followed by minced garlic. 4. Dice the tomato; no need to fry it — it goes in with the lentils. 5. Now move the sautéed vegetables to the pot. Add a little more oil to the skillet, immediately add the turmeric, paprika, and lentils, and cook over medium heat until the lentils turn a bit translucent. 6. Add them to the pot along with the tomatoes, season with your spices, and cook for 5 to 7 minutes — you'll see when the lentils are done. This soup is even better with a spoonful of homemade cheese spread stirred in, a scatter of fresh herbs, and, instead of plain bread, oven-baked crostini brushed with a little garlic-oil spread (just a touch, so it's not too sharp). P.S. If you're curious, you can rig up a crostini holder from a metal mug, some crumpled foil, and a few old knitting needles — making this soup gave me the idea. The crostini come out tastier than pan-fried, and they go with any soup.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Turmeric - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Red lentils - 314  kcal/100g

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