This Lentil Cream Soup is a hearty and satisfying dish that is perfect for cold days. Made with red lentils, which are high in protein and fiber, this soup is not only delicious but also nutritious.
I started to eat lentils only a few years ago and I love their flavor and most of all their benefits. Since then, I have tried to include lentils in our menu as often as possible. Yellow, red, green.. all are great. For this lentil cream soup, the red ones are the best choice, as they tend to boil easier and faster and they get creamier.
This easy recipe for Lentil Cream Soup makes a comforting dish either for lunch or dinner. It is creamy and full of flavor, best to be served hot, with some cheese toast, cream, chili flakes, and some lemon wedges on the side.
How to make Red Lentil Cream Soup.
This soup is easy to make and can be on the table in under an hour. It’s also very versatile and can be customized to your taste by adding different vegetables or spices. First, cook onion, garlic, carrot, celery, parsley, and red pepper and saute for about 5 minutes. Add paprika, cumin, tomato and rinsed and drained lentils and stir well .
Add the vegetable soup and bring to boil. Reduce heat, add fresh basil, fresh mint, chili pepper, and bay leaf, cover, and simmer until lentils are very tender to bite. Puree soup with a stick blender or food processor until smooth and strain it through a sieve. Add more salt and pepper and enjoy with cheese toast.
Hope you will try this amazing lentil cream soup, tag me on Instagram if you do, and enjoy!
Roasted Tomato and Red Pepper Soup
Lentil Cream Soup
Ingredients
- 1 cup (200g) red lentils
- 2 tbsp (28g) olive oil
- 1 medium onion (about 150g), chopped
- 1 medium size carrot (90g), diced
- 1 red pepper (120g), diced
- 3 cloves garlic, minced
- 1 parsley root (90g) diced, optional
- 1/2 cup (100g) celery root, peeled and diced
- 4-5 cups (1 - 1.25l) homemade vegetable stock
- 1/2 tsp (1g) cumin
- 1/2 tsp (2g) paprika
- 1 large tomato (200g) peeled and chopped
- 1 red or green chili pepper
- 1 bay leaf
- 1/4 cup fresh basil, chopped
- fresh or dry mint, to taste
- freshly ground black pepper, to taste
- sea salt
- lemon to serve
Cheese Toasts
- 1 baguette
- 1 cup (100g) cheddar cheese, grated
- Garlic powder
- freshly ground black pepper
Instructions
- In a stock pot heat oil over medium-low heat. Cook onion, garlic,carrot, celery, parsley, red pepper and saute for about 5 minutes.Add paprika, cumin, tomato and lentils and stir.
- Add the vegetable soup and bring to boil. Reduce heat, add fresh basil and mint, chili pepper and bay leaf, cover, and simmer until lentils are very tender to bite.
Meanwhile prepare the cheese toasts.
- Cut the baguette into slices and place the slices on a parchment paper lined baking sheet. Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and freshly ground black pepper. Bake at 400F (200C) in the oven for 5-7 minutes or until the cheese is melted.Meanwhile prepare the cheese toasts
- Puree soup with a stick blender or food processor until smooth and strain it through a sieve. Add salt and pepper.
- Pour the hot soup into warmed bowls and garnish with dried mint, cumin seeds, red chilli pepper slices and cream or yogurt. Serve with lemon wedges and toasted bread or bread croutons.
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
What is parsley root? I would love to make this cream of lentil soup, but I have never heard of parsley root, is there a substitution?
Just discovered your website! Absolutely love all your recipes! Cannot wait to try this nice healthy soup, looks delicious!
I made this today for supper. I taste it and is delicious! Thank you!!