Lentil Cream Soup

Lentil Cream Soup

Watch the video for this recipe:

I started to eat lentils only few years ago and I really  love its flavor and most of all its benefits. Since then, I have tried to include lentils in our menu as often as possible. Yellow, red, green.. all are great. For this 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, especially for cold days, either for lunch or dinner. It is creamy and full of flavor, great to be served hot, with some cheese toasts, cream, chili flakes and some lemon wedges on the side.  Enjoy!

 

Related Posts:

Spicy Pumpkin Soup

Roasted Tomato and Red Pepper Soup

Fish Fillet Soup

 

 

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Ingredients
  • Makes about 6 servings
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Puree soup with a stick blender or food processor until smooth and strain it through a sieve. Add salt and pepper. 
  5. 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.
Lentil Cream Soup-1
Nutrition facts 1 Serving - Calories:182, Fat:5.1 g, Saturated Fat:0.7 g, Unsaturated Fat:0.0 g, Carbohydrates:25.5 g, Sugar:3.3 g, Fiber:11.3 g, Protein:9.3 g, Cholesterol:0 mg, Calories from Fat 46, Sodium 32mg, Vitamin A 51%, Calcium 5%, Vitamin C 53%, Iron 16%, Nutrition Grade A, Percent Daily Values are based on a 2,000 calorie diet.
On May 15, 2011 at 08:50 pm, kathy said...
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?
On February 24, 2016 at 10:36 pm, Emily said...
Just discovered your website! Absolutely love all your recipes! Cannot wait to try this nice healthy soup, looks delicious!
On January 15, 2018 at 01:43 pm, Wascar said...
I made this today for supper. I taste it and is delicious! Thank you!!

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