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Red Lentil and Vegetable Cream Soup

Doni NikiDoni Niki
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Nadia Galinova
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Nadia Galinova
Red Lentil and Vegetable Cream Soup
Image: Doni Niki
23/11/2022
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Preparation
20 min.
Cooking
15 min.
Тotal
35 min.
Servings
4
"A quick and tasty solution for lunch or dinner. The perfect soup when you dont have much time and you want something warm."

Ingredients

  • onions - 2 onions
  • garlic - 3 cloves
  • carrots - 2 medium - sized pcs.
  • olive oil - 1/3 cup (80 ml)
  • red lentils - 9 oz (250 g)
  • black pepper
  • salt
  • paprika
  • tomato juice - 4/5 cup (200 ml)
  • sugar - 1 pinch
  • mint
  • cayenne pepper - 1/2 tsp.
measures

How to cook

I fried the finely chopped onions, garlic and carrots in 4 tbsp (60 ml) of olive oil for 5-6 minutes. I washed the red lentils well and left in warm water for at least 15 minutes. Then I added them into the pot.

I added hot water and left it to boil on medium heat, until done. I seasoned with the listed spices, without the mint and added tomato juice with a pinch of sugar.

I left it to simmer for a few minutes. While the lentil soup was still warm, I liquidized it, until a creamy homogeneous mixture was obtained.

In the saucepan I poured 1 1/3 tbsp (20 ml) of olive oil to heat up, I poured 1/2 tsp. cayenne pepper to fry and poured it over the already prepared dish.

The red lentil and vegetable cream soup can be served with rusks, or croutons.

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