This red lentil puree soup is one of the easiest soup recipes to make. Very simple, healthy, rich in protein and especially suitable as a light lunch or dinner!
There are two ways to make it: the first, as in this publication, is a tender, creamy homogeneous texture, and the second is with chunks of carrots and lentils. In the second case, beat with a blender only part of the soup. In this way, you will have a tender soup of homogeneous mass, but with chunks of carrots and lentils.
What could be better than to eat delicious and healthy food, which is also so easy to prepare. Lentils contain valuable nutrients, are gluten-free and have virtually no fat.
Because of their high protein and fiber content, lentils are especially popular in vegan and vegetarian diets. And since lentils are also a carbohydrate product, you will feel full for a long time.
This lentil soup is made without animal fat, but I can’t imagine a puree soup without a dash of cream? If you’re on an animal fat-free diet, use vegan cream when serving or pour the soup with fatty coconut milk.
INGREDIENTS
Olive oil – 1 tbsp.
Onion – 1 pc (chopped)
Garlic – 1 clove (grated)
Carrots – 1 pc (approx. 70 gr.)
Red lentils – 100 gr.
Vegetable broth – 500 ml.
Salt and pepper to taste
Cream and lemon juice (optional) for serving
INSTRUCTIONS FOR COOKING
Put a pan on the stove, add oil, chopped onion, garlic and shredded carrots. Saute for 5 minutes.
Next add the lentils, stir and stir-fry for a few minutes. Then add the broth and salt. Stir and simmer for 10 to 15 minutes, or until the lentils are soft and have absorbed almost all the broth.
3.Then whisk everything with a blender until smooth. You can use an immersion blender or a stationary blender (the one with the bowl). When serving, pour the cream over it! Done!
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