Red lentil cream soup

Preparing a delicious and hearty cream soup from red lentils is an easy and quick task. In just half an hour you can enjoy a fragrant soup with a smooth, silky texture.

Red lentils do not require soaking – literally after 13-15 minutes of boiling, they are ready. A bit of sautéed vegetables and garlic will expand the flavor range, adding their unique taste. At the end, the soup is pureed with an immersion blender and brought back to a boil together with cream, which gives the dish its characteristic creamy flavor. A handful of toasted white croutons placed directly in the bowl will create an attractive contrast with the soft tenderness of the lentil soup.

Yield: 4 servings.

Cooking time: 30 minutes.

Calories: 99 kcal per 100 grams of the dish.

Ingredients

• red lentils – 300 g;
• carrot – 115 g;
• white onion – 90 g;
• cream – 100 g;
• white wheat bread – 90 g;
• bell pepper – 30-50 g;
• garlic – 2 cloves;
• butter – 25-30 g;
• refined vegetable oil – 50 ml;
• filtered water – 1.4-1.5 l;
• salt, freshly ground pepper – to taste.

Preparation

1. Prepare the ingredients for the red lentil cream soup. It's best to use cream with a higher fat content (preferably 33%), but lower fat content will also work. The bell pepper can be fresh or frozen – it will not affect the taste or aroma.

2. Immediately chop the onion. Size and shape do not matter, as everything will be blended later.

3. In a saucepan, heat the vegetable and butter – the latter will significantly enhance the taste of the vegetables.

4. Sauté the onion pieces on a low heat, but only until soft or translucent (do not brown them too much).

5. Meanwhile, prepare the other vegetables – chop the carrot into medium cubes.

6. Similarly, chop the bell pepper and garlic.

7. Add the carrot to the saucepan and cook until soft, stirring constantly.

8. Then add the sweet pepper and garlic. Sauté everything for about 2-3 minutes.

9. While the vegetables are sautéing, rinse the lentils several times until the drained water is clear.

10. Transfer the red lentils on top of the already cooked vegetables.

11. Add water – it can be at room temperature, but if you add boiling water, the soup will cook faster. Return the saucepan to the heat and set it to medium.

12. Before boiling, foam will rise to the surface – this should be skimmed off with a spoon or slotted spoon. Cook the soup for 13-15 minutes (no more), remembering to salt it. If desired, you can add a bit of freshly ground black pepper.

13. Meanwhile, cut the white bread into cubes.

14. Toast them in a dry skillet until golden brown.

15. After the indicated time, the lentils will be completely cooked and ready.

16. Remove the pot from the heat and blend its contents with an immersion blender to achieve a smooth, homogeneous consistency.

17. Then pour in the cream.

18. Stir the soup and return it to the stove, just to bring it to a boil, after which turn off the heat immediately.

When serving in a bowl, where red lentil cream soup is poured, add a handful of white croutons. You can add a bit of freshly ground pepper or smoked paprika. Hearty and nutritious, very tender, with a creamy taste – this soup will please both adults and children.