Recipe: Lentil soup with water. Calorie, chemical composition and nutritional value.

Related Products

Chili soup (57 cal) Carrot coriander soup (100 cal) Vegetable soup (41 cal) Clear soup (8 cal) Chicken soup (60 cal) Potato soup (63 cal) Mushroom soup (51 cal) ) Tomato soup (43 cal) Bean soup (74 cal) Fish soup (16 cal) Turtle soup (53 cal) Onion soup (44 cal) Noodle soup (35 cal) Beef soup (50 cal) Pea Soup (67 cal) Vegetable Pasta Soup (44 cal) Broccoli Soup (60 cal) Homemade Soups (22 cal) Turkey Soup (38 cal) Cream Soups (52 kcal.) Meat soup (50 kcal.) Oyster stew soup (40 kcal.) Chinese soup (33 kcal.) Shark fin soup (46 kcal.) Cheese soup (76 kcal.)

Dishes

Lentils can be prepared in different ways, served as an independent side dish, boiled or stewed, or included in other dishes. The calorie content of lentils in finished form depends on the processing method. By the way, the texture of the grains will also depend on it: crumbly ones will be ideal for salads, and meatier ones will be ideal for processing into sauce or gravy. In any case, dishes prepared from legumes are distinguished by both high benefits for the body and excellent gastronomic qualities.

Boiled

Boiled lentils are in great demand in many countries of the world, as they contain all the substances necessary for the full functioning of the body. It contains not only vegetable proteins and carbohydrates, but also fiber, minerals and B vitamins. It is especially recommended to consume boiled lentils for the following purposes:

• normalization of the functioning of internal organs;
• maintaining the activity of the heart and blood vessels;
• strengthening the immune system;
• normalization of the functioning of the central nervous system;
• lowering cholesterol and blood sugar levels;
• improvement of metabolism.

The calorie content of lentils boiled in water is significantly less than the calorie content of the raw product - 112 kcal per 100 grams. However, indicators may vary depending on the selected type. So, red seeds contain more calories than green ones, so for weight loss it is better to choose green ones.

Basically, the finished crop is served with vegetables and meat, and is less often used for making sauces and desserts. Culinary experts recommend including boiled beans in the following dishes:

• goulash with lentils and potatoes;
• rice with a side dish of seeds;
• mushroom soup;
• cutlets;
• vegetable salad.

Boiled brown lentils are usually used for dietary first courses, red ones for porridge and cream soup, green ones for vegetable salads and as a side dish. The red variety is ideal with hot dishes and light salads.

To cook beans, you need to know a few nuances:

1. The raw (dry) product must first be thoroughly washed and then soaked (if required by the variety) or boiled by filling it with water 1:3.
2. During the cooking process, you can add spices (sage, rosemary, celery), but add salt only at the end.
3. Each type of grain has its own cooking time: red ones take 15 minutes, brown and black ones take half an hour, and green ones take at least 40 minutes.
4. Lentils can be cooked in water without oil, but using it will make the dish much tastier.
5. At the end of cooking, the water is drained and the grains are transferred to a plate. The finished product can be stored in the refrigerator for about 5 days, always in a closed container.

There are several ways to boil lentils:

In a saucepan

Wash about 200 g of grains, put them in a saucepan and add 500 ml of water. Bring to a boil. Add a few teaspoons of vegetable oil. At the end of cooking, add a little salt.

In a slow cooker

Take 100 g of grains. Wash and place in a multicooker bowl. Pour in one and a half glasses of water. Turn on the “Porridge” mode. Add some salt before being ready.

In a steamer

Pour 200 ml of water into the steamer. Add 300 g of washed lentils, a tablespoon of vegetable oil and a teaspoon of salt. Turn on the steamer for 1 hour.

In the microwave

About 100 g of grains are washed. Place in a special microwave-safe container and pour in 1.5 cups of water. Select the highest power. Cook for 20 minutes. Add some salt before serving.

Stewed

Lentils stewed with vegetables is a flavorful and satisfying stand-alone dish that can be eaten for lunch and dinner. Calorie content per 100 grams is only 95 kcal.

To prepare four servings, 250 g of seeds are required. They are washed and, if necessary, soaked in cool water for a while. At the same time, finely chopped onions and carrots (50 and 70 g, respectively) are fried in vegetable oil. Add grains to the vegetables and add water in a 2:1 ratio. Simmer until the water evaporates, remembering to stir. At the very end of cooking, add salt and stir.

Another interesting way to “play up” the seeds is to stew them with onions and meat. Take 100 g for several servings. Pre-soak it, then boil it until half cooked. 50 grams of onions, chopped as finely as possible, are fried until golden brown in a small amount of vegetable oil. Add 150 g of minced beef, salt and pepper. Cook for 20 minutes, stirring constantly. Pour 200 ml of water into the minced meat. Keep covered for 5 minutes, then add boiled lentils and cook for another 20 minutes. The calorie content of a nutritious dish is 114 kcal for every 100 g.

Lentils, especially green ones, are ideal when paired with chicken. You can replace minced meat with chicken, stewing both components together, or serve separately with boiled grains.

Since grains pair best with vegetables, you can prepare them by sautéing with broccoli, cauliflower and green beans. The dish is considered lean and has a calorie content of 83 kcal for every 100 g. When dieting, it is simply irreplaceable, as it not only satisfies well, but also replenishes reserves of useful substances. First, put a pan of water on the fire, and when it boils, add 1 cup of washed beans. Cook for 30 minutes. The remaining water is not drained. Cauliflower (100 g), broccoli (150 g) and green beans are chopped randomly, but not coarsely. Fry chopped garlic cloves and spices in a small amount of vegetable oil. After a few minutes, add vegetables and fry for 15 minutes. Then add the grains with the remaining broth, mix, add a little salt and simmer for at least 10 minutes under the lid, stirring occasionally.

Fried

Those who are not used to eating lean foods can easily fry the lentils after boiling. This can be done either separately or in tandem with mushrooms. Moreover, in the second case, the dish will be much more flavorful and filling, so it can easily replace a high-calorie dinner. The calorie content of 100 g of grains fried with vegetables and mushrooms is only 57 kcal.

It is noteworthy that the green one is ideal for preparing the dish. It is taken in the amount of 0.5 cups. Wash thoroughly, soak for 30 minutes, then fill with clean water and boil until tender. At the same time, grated carrots (2 medium-sized pieces) and an onion are fried in a small amount of vegetable oil. As soon as the vegetables begin to brown, add 250 g of chopped champignons to them. After 10 minutes, add boiled lentils and spices to the pan. The whole mass is fried for 10 minutes. Served hot.

soup

Lentils are an excellent ingredient for first courses, or rather soups. Depending on the method of preparation and the ingredients used, they can be either richly satisfying or dietary-lean. The calorie content of lentil soup depends on the same. In any case, soups with legumes are healthy and flavorful. For those losing weight, the following recipes are recommended:

Lean

The taste of lean soup is in no way inferior to that cooked in meat broth. This dish is useful, especially if you want to lose weight: if you consume the soup for at least a week, you will be able to lose several kilograms without feeling acute hunger.

180 g of grains are washed, placed in a saucepan and, filled with 2 liters of water, put on fire. Cook for 10 minutes after boiling. Four potatoes are cut into cubes and placed in a saucepan, adding a spoonful of vegetable oil. Cook for 15 minutes. One carrot cut into strips and a chopped onion are also added there. A few minutes before readiness, salt, add a handful of chopped celery and herbs. After a couple of minutes, turn off the heat and let the soup brew.

Frying is not used as a method of processing food, so the soup really comes out light and healthy. There are only 43 kcal per 100 g.

Mushroom

The soup, which contains only 32 kcal per 100 g, is an ideal dish for those losing weight. Mushrooms give it flavor, and legume seeds and vegetables make the soup healthy.

To begin with, 100 g of grains (you can take either green or red) are thoroughly washed and boiled, pouring a glass of water. Boil 1.5 liters of water in a separate saucepan. Add one carrot cut into strips. After 5-7 minutes, 2 potatoes cut into strips are sent to the carrots. Place 300 g of chopped champignons and 1 chopped onion on heated vegetable oil. Fried. The workpiece is transferred to a saucepan along with 100 g of shredded white cabbage. After 5 minutes, add lentils and 50 g of spider web vermicelli. All components are boiled together. At the very end of cooking, add a little salt and ground black pepper. Use fresh herbs before serving.

With chicken broth

The calorie content of soup made with chicken broth is not much higher than that cooked in water - 69 kcal per 100 g. It is prepared quickly, although it includes a large list of ingredients.

Place two chicken legs or a whole breast in a pan of water. Wait until it boils, skim off the foam and cook for 20-25 minutes. One carrot is peeled and cut into slices. One onion and 15 g of celery (it is better to take the root) are chopped into miniature cubes. 3 cloves of garlic are passed through a press. Grate 5 g of ginger root. Pour a tablespoon of vegetable oil into a thick pan. Add prepared vegetables and fry over low heat. When the vegetables are fried, add a little tomato paste or fresh tomatoes. Simmer for 5 minutes and add a teaspoon of granulated sugar. Pour chicken broth into the pan. Waiting for it to boil. Then add three diced potatoes and half a glass of pre-soaked lentils. Time until the end of cooking is 20 minutes. A few minutes before turning off the heat, add herbs, spices and a little lemon zest.

With pumpkin

Pumpkin-lentil puree soup is cooked in chicken broth. It's better if the chicken is homemade. Place two thighs in a pan, add water and cook, removing the foam in the process. 200 g of pumpkin pulp is cut into small cubes. Do the same with two medium-sized potatoes. When the chicken is completely cooked, remove it. Pumpkin and potatoes are added to the broth. Lightly add salt. Then 150 g of yellow lentils are added to the broth. Cook until all the ingredients are ready (the pumpkin should become soft!). Remove the pan from the heat. The contents are blended with a blender. The soup is returned to the heat and a handful of spices and dried herbs are added. Bring to a boil and remove from heat. Before serving, add croutons and fresh herbs. The calorie content of 100 g of dish is 50 kcal.

Stew

Lentil stew can be eaten as an independent dish, or added to meat. The calorie content of 100 g of the dish is almost 55 kcal, which is quite appropriate when following a diet for weight loss.

100 g of red grains are soaked in cold water. After half an hour, boil in 300 ml of water. 50 g of carrots are grated on a medium grater, 80 g of beets are cut into cubes, one small onion is chopped as finely as possible. Stew vegetables in 50 ml of water, add lentils and add another 150 ml of water. Simmer covered for about 10 minutes. When the dish is ready, add 2 chopped nori sheets. The dish is salted and seasoned with spices to taste.

Cutlet

Lentil cutlets are an original and satisfying dish for those on a diet. 100 grams contain no more than 183 kcal. These cutlets are suitable for lunch and can be used for dinner.

Take 70 grams of grated carrots and 50 g of chopped onions. Mix with a clove of garlic passed through a press. Vegetables are stewed for five minutes in a frying pan with a small amount of vegetable oil and water. Boil 200 g of red grains until tender. Mix with vegetables and add a handful of fresh herbs. Cutlets are formed from the resulting mass. Place on a baking sheet. Bake for 10 minutes at 200 degrees. A slight golden brown crust should appear.

There is another recipe for making cutlets using legumes. Moreover, it involves the use of sprouts, which makes the dish as healthy as possible. Boil 100 g of brown rice until cooked. Mix with 50 g of sprouted beans and 50 g of chopped dill. Blend with a blender until a homogeneous mass is obtained. Form cutlets. Bake for about 8-10 minutes at 150 degrees. Also prepare the sauce: combine 100 g of chopped bell peppers, 130 g of fresh tomatoes and 50 g of onions. A handful of fresh dill is added to the vegetables, salted and seasoned with spices. Mix with a blender. The resulting sauce is poured over the cutlets when serving. 100 g of the finished dish contains 116 kcal.

Composition of nutrients, BJU

Lentil soup

Lentil soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Lentil Soup.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of lentil soup is 67.8 kcal.

Main source: Internet. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

BZHU and KBZHU soups

To calculate the nutritional value of any dishes, you need two things - a scale and a KBZHU table with the calorie content of the components.

How to calculate the KBJU of soup - step-by-step instructions.

1. Weigh the dishes in which the food will be cooked.
2. Weigh all ingredients and write them down. Using the calorie table, recalculate the nutritional value of each component.
3. Pour in water and record the weight of water in g.
4. Cook the dish.
5. Weigh the pan.
6. Subtract the mass of the empty pan from the total weight - the weight has decreased since the water partially boiled away during the cooking process.
7. Recalculate calorie content per 100g of product.

Although the sum of the weights of the raw ingredients does not equal the weight of the finished dish, the nutritional value of the soup is equal to the sum of the calories of the ingredients.

Pea

A traditional food in many countries, back in ancient Rome hot pea soup was sold on the streets of Athens.

Hearty and rich in vegetable proteins, pea soup is an excellent choice for Lent.

In Slavic cuisine it is prepared with smoked pork ribs and potatoes are added.

We recommend that you familiarize yourself with the BZHU doshirak

Lean pea soup BZHU and calorie content (per 100 g)

Fish

Hot dressing dish, which is prepared in fish broth, adding vegetables and cereals.

The recipe for fish carcasses (or parts) is popular in all countries of the world; the Slavs call it fish soup. Ukha, prepared from low-fat varieties of fish, is a low-calorie, easily digestible dish.

It is prepared not only from whole fish - the soup with meatballs made from minced fish turns out to be tasty and light.

KBZHU fish soup (100 g)

Mushroom

The first dish, the main ingredient of which is mushrooms. Popular in many countries, it is prepared from fresh, dried, salted, pickled mushrooms.

Prepared in mushroom or meat broth with the addition of vegetables and cereals - for example, mushroom soup with buckwheat and vegetables. When preparing mushroom cream soups, milk, cream, white wine are used; when ready, the dish is homogenized.

KBJU (in 100 g)

Chicken

The first hot dish is chicken cooked with vegetables; for greater satiety, pasta or cereals are added.

Rich in proteins and vitamins, chicken broth with vegetables has been considered not only a nutritious dish, but also a healthy dish since the time of Avicenna, especially for colds.

Calorie content and nutritional value of chicken soup

Lentil

Lentils are actively used for dietary nutrition. The vegetable proteins and complex carbohydrates it contains are easily digestible, leaving you feeling full for a long time.

We recommend that you familiarize yourself with BZHU avocado

Lentil dishes with a pleasant nutty aroma can vary in consistency:

• medium thick;
• puree soups;
• stew.

They are usually cooked in vegetable broth, using seasonal vegetables.

KBZHU medium-thick lentil soup (100 g)

Oxalic

A seasonal dish, prepared from young leaves of garden sorrel, often adding potatoes, carrots, and rice.

The recipe has two main options:

• hot, with meat broth;
• cold, in vegetable broth with a minimum amount of fat.

To add satiety to the finished dish, add coarsely chopped boiled eggs or break a raw egg.

KBZHU lean sorrel soup (100 g)

Cheesy

Although, in addition to cheese, the number of ingredients in a dish is often limited to 2-3 (onions, carrots, potatoes), cheese soup is not a dietary product.

Most often it is prepared by dissolving processed cheese in hot water, but there are recipes using meat broth.

For dishes, different types of processed cheese, Dutch cheese, cheddar, etc. are used. They are usually eaten hot.

KBJU cheese soup (100 g)

Vegetable

A type of first hot dish in which vegetables are the main ingredient.

The most famous vegetable recipes:

• tomato;
• cucumber;
• Italian Minestrone;
• Lenten borscht is a type of complex vegetable soup.

Light vegetable first courses are low in calories, relieve the gastrointestinal tract, restore water-salt balance in the body, and are quickly absorbed (especially purees).

KBZHU (100g)

We recommend that you familiarize yourself with the BZHU chum salmon