Red Lentil Cream Soup

Red Lentil Cream Soup – A Nutritious and Comforting Delicacy

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

Who doesn't love a warm, creamy, and comforting soup, especially on chilly days? Red Lentil Cream Soup is an excellent choice not only because it's delicious but also because it's packed with nutrients. Red lentils are a fantastic source of plant-based protein, fiber, and vitamins, making this soup a healthy option for the whole family.

Let’s embark together on making this delightful soup!

Ingredients:
- 500 g red lentils (washed under cold running water)
- 1 onion (peeled and washed)
- 2 carrots (peeled and washed)
- 6 garlic cloves (peeled and washed)
- ½ small celery root (peeled and washed)
- 1 bell pepper (seeded and washed)
- 1 hot pepper (washed)
- 3 tablespoons tomato paste
- 3 tablespoons oil (olive or sunflower)
- ½ teaspoon paprika
- ¼ teaspoon cumin
- 1 teaspoon dried mint
- Salt and freshly ground pepper (to taste)
- 2 liters of water or vegetable/chicken broth

Preparation:

1. Preparing the ingredients:
Start by finely chopping the onion, garlic, celery, and bell pepper, and slicing the carrots into thin rounds. The hot pepper should be finely chopped, but don’t forget to wash your hands thoroughly afterward, especially if you’ve touched the seeds!

2. Sautéing the vegetables:
In a large pot, add the oil over medium heat. When the oil is hot, add the onion, garlic, carrot, celery, and bell pepper. Sauté the vegetables for 5-7 minutes, stirring constantly, until they become soft and fragrant.

3. Adding the spices:
After the vegetables have softened, add the paprika and mix well. Let the mixture cook for 2 minutes, then add the tomato paste and stir again. This step will add depth of flavor to your soup.

4. Boiling the lentils:
Add the rinsed red lentils to the pot. Then add 2 liters of water or broth, along with a pinch of salt and pepper. Let the soup boil for 25-30 minutes, or until all the vegetables and lentils are tender.

5. Final seasoning:
After the soup has boiled, turn off the heat and add the dried mint and cumin. Allow the soup to cool slightly so that the blender doesn’t steam up.

6. Blending the soup:
Using an immersion blender or a regular blender, puree the soup until it becomes creamy and smooth. If you prefer a chunkier texture, you can leave some vegetable pieces.

7. Finalizing:
Pour the vegetable cream soup back into the pot and check the seasoning. Add salt and pepper to taste. Allow the soup to come to a gentle boil again, then turn off the heat.

8. Serving:
Serve the soup hot, drizzled with freshly squeezed lemon juice, alongside warm flatbreads or crunchy croutons. This combination will add a delightful contrast of textures and flavors!

Helpful tips:
- If you want an even richer soup, you can add some diced potatoes or pumpkin at the beginning of the cooking process.
- For an exotic touch, add a pinch of turmeric or curry during the sautéing of the vegetables.
- You can store the soup in the fridge for 3-4 days or freeze it for later use.

Calories and nutritional benefits:
A serving of red lentil cream soup has approximately 200-250 calories, depending on the amount of oil used. Lentils are rich in protein (about 18 g per 100 g), fiber (about 8 g), B vitamins, and minerals like iron and magnesium, making this soup an excellent choice for a healthy meal.

Frequently asked questions:
- Can I use green or brown lentils? Yes, but the cooking time will be longer as these types of lentils take more time to soften.
- How can I make the soup spicier? Add more hot pepper or a quarter teaspoon of red pepper flakes during cooking.
- What can I serve alongside the soup? A fresh vegetable salad or a cheese tart are excellent accompaniments to complete the meal.

In conclusion, Red Lentil Cream Soup is more than just a simple dish; it is a healthy, comforting choice that is full of flavor. Give it a try and let your senses enjoy every spoonful! Enjoy your meal!

 Ingredients: 500 g of red lentils washed under cold running water until the water runs clear and soaked for at least 2 hours, 1 onion peeled and washed, 2 carrots peeled and washed, 6 cloves of garlic peeled and washed, half a small root of celery peeled and washed, 1 bell pepper seeded and washed, 1 hot pepper washed, 3 tablespoons of tomato paste, 3 tablespoons of oil, half a teaspoon of hot paprika, a quarter teaspoon of cumin, 1 teaspoon of dried mint, salt and freshly ground pepper, 2 liters of water or vegetable or chicken broth.