Lentil cream soup - specific to Arab countries

Lentil cream soup – A fragrant delight from the heart of culinary traditions

Lentil cream soup is an iconic recipe, with deep roots in the culinary traditions of cultures rich in flavors and history. This delicious soup is not just a simple meal, but a culinary experience that blends the flavor of lentils with the warm notes of spices and fresh ingredients. It is an excellent choice for a comforting, nutrient-packed meal, perfect for chilly days or moments of relaxation at the end of a busy day.

Total preparation time: 40 minutes
Cooking time: 25 minutes
Number of servings: 4-6

Ingredients:
- 300 g orange lentils (peeled, special for soups)
- 1 large onion
- 6 whole garlic cloves
- 2-3 tablespoons extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon vegetable bouillon or Vegeta
- A large leaf of fresh parsley
- Salt to taste
- 1 lemon (juice and zest, optional)
- 2 liters hot water

Preparation:

1. Preparing the ingredients: Start by cleaning the lentils. Make sure to remove any impurities or stones. Rinse the lentils under cold running water to clean them well. This is an essential step for achieving a smooth soup texture.

2. Sauté the onion: In a non-stick pot, add 2-3 tablespoons of olive oil and heat it over medium heat. When the oil is warm, add the finely chopped onion. Sauté the onion for 4-5 minutes or until it becomes translucent and starts to take on a golden hue. Here, the aroma of the onion will begin to enrich the base of your soup.

3. Add the lentils and spices: After the onion is sautéed, add the rinsed lentils, whole garlic cloves, and cumin. Mix the ingredients well and let them sauté together for 3-4 minutes. The olive oil will help release the flavors of the spices, creating a tasty base for the soup.

4. Boiling the soup: Add 2 liters of hot water to the pot, then sprinkle salt to taste and 1 teaspoon of vegetable bouillon or Vegeta. Cover the pot with a lid and let the soup simmer on low heat for about 25 minutes, or until the lentils become very soft.

5. Puree the soup: After the lentils are cooked, take a tomato strainer or an immersion blender and puree the soup. This process will transform the ingredients into a smooth and creamy texture. If you prefer a less thick soup, you can add a little warm water to adjust the consistency.

6. Finalization: Put the pureed soup back on the heat, adding a finely chopped leaf of fresh parsley. It adds freshness and color. Let the soup boil for a few minutes, then remove it from the heat.

7. Serving: Serve the lentil cream soup hot, drizzled with freshly squeezed lemon juice for an extra touch of acidity. You can accompany it with warm pita bread or crunchy croutons, which will add a toasted and flavorful texture.

Serving suggestions and variations:
- You can drizzle a few drops of olive oil on top of the soup before serving for an attractive appearance.
- If you want a spicy soup, add a little chili paste or chili flakes during boiling.
- Replace parsley with fresh cilantro for a different flavor and an exotic note.

Nutritional benefits:
Lentil cream soup is not only delicious but also very healthy. Lentils are an excellent source of plant-based proteins, fiber, and essential minerals such as iron and magnesium. They help maintain heart health, control blood sugar levels, and promote healthy digestion.

Frequently asked questions:
1. Can I use green or brown lentils? Yes, but the cooking time may vary. Orange lentils cook faster and provide a smoother texture.
2. Is this soup vegan? Yes, the recipe is completely vegan and suitable for vegetarians.
3. Can I freeze the soup? Yes, lentil cream soup can be frozen. Make sure to store it in airtight containers to avoid ice crystal formation.

This lentil cream soup is perfect for family meals or to be served on special occasions. With its warm and comforting flavors, it will surely become a favorite for everyone. Enjoy!

 Ingredients: We need: - 300 g orange lentils, special for soups (peeled) - 1 large onion - 6 whole garlic cloves - 2-3 tablespoons of olive oil - 2 teaspoons of cumin - 1 teaspoon of vegetable seasoning or Vegeta - a bunch of fresh parsley - salt to taste - 1 lemon - 2 liters of water