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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.
Ingredients
Show 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
- 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.
- Immediately chop the onion. Size and shape do not matter, as everything will be blended later.
- In a saucepan, heat the vegetable and butter – the latter will significantly enhance the taste of the vegetables.
- Sauté the onion pieces on a low heat, but only until soft or translucent (do not brown them too much).
- Meanwhile, prepare the other vegetables – chop the carrot into medium cubes.
- Similarly, chop the bell pepper and garlic.
- Add the carrot to the saucepan and cook until soft, stirring constantly.
- Then add the sweet pepper and garlic. Sauté everything for about 2-3 minutes.
- While the vegetables are sautéing, rinse the lentils several times until the drained water is clear.
- Transfer the red lentils on top of the already cooked vegetables.
- 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.
- 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.
- Meanwhile, cut the white bread into cubes.
- Toast them in a dry skillet until golden brown.
- After the indicated time, the lentils will be completely cooked and ready.
- Remove the pot from the heat and blend its contents with an immersion blender to achieve a smooth, homogeneous consistency.
- Then pour in the cream.
- 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.
