Red lentil cream soup

Red lentil cream soup - a warm hug in every spoon

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

If you're looking for a recipe that combines health with flavor, red lentil cream soup is the perfect choice. This soup is not only delicious but also packed with nutrients and proteins, making it ideal for a nourishing meal. It's a simple, quick recipe, and most importantly, very versatile. You can enjoy it as a main course or as an appetizer, and the combinations of flavors will have you coming back to it again and again.

A bit of history
Lentils are one of the oldest foods cultivated by humans, dating back thousands of years, used by various cultures around the world. They are a versatile ingredient, rich in protein and fiber, and red lentil soup is often appreciated for its creamy texture and comforting taste. This soup has become popular in many cuisines, adapted and reinterpreted in countless ways.

Ingredients
- 200 g red lentils (washed and drained)
- 1 white onion (diced)
- 1 celery root (peeled and cut into large pieces)
- 1 carrot (peeled and cut into large pieces)
- 1 parsnip (peeled and cut into large pieces)
- 1 bell pepper (finely chopped)
- 2-3 tablespoons sunflower oil
- 2-3 tablespoons tomato paste
- 1 chili pepper (seeded)
- 100 g cheese (grated)
- 1 teaspoon cumin
- Salt (to taste)

Preparation steps

1. Preparing the vegetables
Start by washing the red lentils well under cold water, ensuring they are clean. In a large pot, bring 2 liters of water with a teaspoon of salt to a boil. Add the celery root and parsnip cut into large pieces. These vegetables will add a deep flavor to your soup.

2. Sautéing the vegetables
In a separate pan, heat 2-3 tablespoons of sunflower oil over medium heat. Add the onion, carrot, and bell pepper. Sauté for 5-7 minutes, until the onion becomes translucent and the vegetables start to soften. This technique allows the flavors to be released and intensifies the soup's taste.

3. Boiling the soup
Once the vegetables in the pot have started to boil, add the sautéed vegetable mixture, the washed lentils, and the tomato paste. Stir well to combine the ingredients and let it simmer on low heat for about 10 minutes, or until the lentils become soft.

4. Blending the soup
After the vegetables and lentils are cooked, remove the pot from the heat. Use an immersion blender to puree the mixture until you achieve a creamy consistency. If you don’t have an immersion blender, you can use a regular blender, but make sure to let the soup cool slightly before blending to avoid accidents.

5. Adding the final flavors
After blending, add a teaspoon of cumin to the soup. This will add a warm and slightly spicy note. Then, in the blender, mix the chili pepper (seeded) with a cup of the soup in which the vegetables have cooked, then incorporate everything into the cream soup. This technique will ensure an even integration of flavors.

6. Finishing the dish
Put the pot back on the heat and let the soup simmer for 2-3 minutes. Check the taste and adjust the salt if necessary.

7. Serving
Red lentil cream soup can be served plain, but for an extra flavor boost, I recommend adding a few tablespoons of sour cream on top. You can garnish with a little grated cheese and a few fresh parsley leaves for a more appealing look.

Useful tips
- If you want a spicier soup, you can add more chili pepper or even a dash of chili powder.
- Instead of cheese, you can use feta cheese for a saltier and creamier taste.
- This soup can be stored in the refrigerator for 3-4 days and is just as good the next day, even tastier, as the flavors have time to meld.

Calories and nutritional benefits
A serving of this red lentil cream soup has approximately 180-220 calories, making it a nutritious choice rich in protein, fiber, and vitamins. Lentils are known for their beneficial effects on digestion and for their ability to keep blood sugar levels stable.

Frequently asked questions
1. Can I use green or brown lentils?
Yes, you can use any type of lentils, but the cooking time may vary. Red lentils cook faster and become creamier, while other types require a longer time.

2. Can I add other vegetables?
Sure! Many vegetables fit well in this soup, including zucchini, potatoes, or spinach. Be creative!

3. What can I do with leftovers?
If you have leftover soup, you can use it as a base for a pasta sauce or as a filling for a puree or pie.

Red lentil cream soup is more than just a simple recipe; it is a culinary experience that will bring you warmth and comfort on colder days. Enjoy every spoonful and share it with your loved ones!

 Ingredients: red lentils 200 g, 1 white onion, 1 celery root, 1 carrot, 1 parsnip, 1 bell pepper, 2-3 tablespoons of tomato paste, 2-3 tablespoons of sunflower oil, 1 hot pepper, 100 g cheese, 1 teaspoon cumin, salt

 Tags:  lentil soup