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Red Lentil Puree Soup
Instructions
I prepare the ingredients for the red lentil puree soup. It is better to take higher-fat cream (33% is best), but cream with a lower fat percentage will also do. The bell pepper can be either fresh or frozen – this will not affect the taste or aroma.
Straight away I chop the onion. The size and shape don't matter, since everything will be blended later anyway – convenience and speed come before looks at this stage.
In a saucepan I heat the vegetable oil and butter together – the butter will noticeably improve the flavour of the vegetables and give a "buttery" aroma to the base of the soup.
Over low heat I sauté the pieces of onion there, but only until soft or translucent (without frying it hard) – "translucent" onion gives the finished puree a delicate taste.
Meanwhile I prepare the rest of the vegetables – I dice the carrot into medium cubes.
In the same way I chop the bell pepper and garlic – the size isn't critical, the blender will even everything out later anyway.
I add the carrot to the saucepan and cook it until soft with constant stirring – the carrot gives the soup sweetness and a bright colour.
Next I add the sweet pepper and the garlic. I cook everything for about 2–3 minutes – the pepper will give its aroma to the oil.
While the vegetables are sautéing, I rinse the lentils several times so that the drained water becomes clear – without rinsing, the starch gives a slimy texture.
I transfer the red beans on top of the already cooked vegetables – the lentils will immediately soak up the aroma of the sauté.
I add the water – it can be at room temperature, but if you add boiling water the soup will cook faster. I return the saucepan to the heat and set it to a medium level.
Just before it boils, foam will rise to the surface – I skim it off with a spoon or a slotted spoon. I cook the soup for about 13–15 minutes (no longer), not forgetting to salt it. If you like, you can add a little freshly ground black pepper.
Meanwhile I cut the white bread into cubes – a size of 1×1 cm for convenient serving.
I toast them in a dry skillet until golden – this is the secret of crunchy croutons without oil.
After the stated time the lentils will have completely cooked down and will be ready – they will literally "cook down to a mush", which is what you need for a puree.
I take the pot off the stove and blend its contents with an immersion blender to get a smooth, uniform consistency – an immersion blender specifically, so as not to pour the hot mass into the jug of a countertop blender.
Then I pour in the cream – it gives the finished soup its characteristic "creamy" note.
I stir the soup and put it back on the stove just to bring it to the boil, after which I turn off the heat straight away – so that the cream doesn't curdle from prolonged heating.
Tips
- 1
RED LENTILS WITHOUT SOAKING – the secret of speed. Green and brown lentils need to be soaked for several hours before cooking. Thanks to its removed husk, red lentils cook in 13–15 minutes without soaking – this is the secret of a quick soup in half an hour. A similar "Lenten" version of soup from the same pulse is Lenten red lentil soup.
- 2
AN IMMERSION BLENDER – the secret of convenience. If you use a countertop blender, you have to pour the hot mass into the jug, which is inconvenient and dangerous. An immersion blender works right in the pot – quickly, safely and with a minimum of dirty dishes. This is the secret for all puree soups. The same technique is used in pumpkin puree soup with cream.
- 3
CREAM AT THE END – the secret of tenderness. If you add the cream at the start of cooking, it may curdle during prolonged heating. Adding it at the very end, after blending, and briefly "bringing it to the boil" preserves the tender texture and the characteristic "creamy" taste of the finished soup.
- 4
CROUTONS IN A DRY SKILLET – the secret of healthy snacks. Croutons fried in oil add a lot of fat and calories. In a dry skillet the white bread dries out and becomes crunchy without fat – the result is "healthy" but just as fragrant. You can additionally sprinkle the croutons with herb salt or paprika for aroma.
FAQ
Can I replace red lentils with another kind? +
Yes, but the cooking time and consistency will change. Green lentils cook in 25–30 minutes and need soaking for 2–3 hours. Brown lentils cook in 30–40 minutes, with soaking for 4–6 hours. Black (Beluga) lentils cook in 25–30 minutes and have a more "grainy" texture. Yellow lentils (which are polished red lentils) are an ideal fit, with the same cooking time. Green "French" lentils are not suitable for a puree soup – they hold their shape even after long cooking and do not "fall apart" into a puree. Red lentils remain the optimum for a quick, "silky" puree soup.
Can I replace the cream with milk? +
You can, but the texture will be less tender. Milk at 3.2% gives a similar result, but without the characteristic "velvety" consistency of cream. Alternatives for a vegan version: coconut milk at 20% (it will give a light tropical note), coconut cream (a tropical premium option), cashew cream (more "neutral"). Without any dairy products at all, the soup turns out "Lenten" – tasty, but without the characteristic "creamy" tenderness. For a premium version, use 33% cream or rich 30% sour cream.
How long does the finished puree soup keep? +
In the fridge in an airtight container – up to 4 days. On the second day the taste becomes richer – all the components "infuse" into one another. Before serving I reheat it on the stove for 5–7 minutes until fully warmed through, without bringing it to a vigorous boil (so that the cream doesn't curdle). It can be frozen for 2 months, but the texture may become "grainy" after thawing – blend it again before serving. I make the croutons fresh just before serving – out of the fridge they go "tough".
What to serve with red lentil puree soup? +
The authentic way to serve it is in a deep bowl with a handful of fresh croutons. For additions: a drop of herb-infused olive oil, grated hard cheese on top, fresh herbs (parsley, coriander, basil). To go with it: brown or wholegrain bread, lavash, garlic toasts. Among extra components on the plate: a slice of smoked bacon, a cube of feta, sautéed garlic – premium serving options. For the dinner table: with a light green salad and a glass of water with lemon – a healthy, nourishing meal.
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