Description
This creamy red lentil soup will warm you up on cold days. Red lentils are healthy and very beneficial for your body. Enjoy this fantastic soup.
Ingredients
Scale
- 350g red lentils
- 2 tbsp olive oil
- 1 large onion
- 2 cloves of garlic
- 2 carrots
- 1 potato
- 7 cups (1,5 L) vegetable stock
- 2 tbsp tomato paste
- 1 tsp cumin
- 2 bay leaves
- 2 tbsp sweet paprika powder
- 6 tbsp sunflower oil
- Bunch of fresh parsley
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Heat 2 tbsp of olive oil in a pot, add chopped onion and carrot and cook for about 5 minutes. Then add finely chopped garlic and ground cumin.
- In with the tomato paste and, after about 3 minutes, add the red lentils along with the diced potato.
- Add your vegetable stock, season with salt and pepper and add bay leaf. Cover and cook for about 30 minutes. Stir occasionally.
- If the lentils are soft after half an hour, blend the soup to a creamy consistency using an immersion blender. Check for seasoning (it usually needs more salt), add lemon juice and stir.
- In the meantime, prepare chili oil. Heat the oil in a small saucepan and add chili powder or paprika powder. Let cook for a few minutes and mix well. If you want to use some chili sauce, you can skip this step.
- Serve the red lentil soup with fresh parsley, chili oil (or sauce) and fresh pita bread.
Notes
You can use sriracha or any chili sauce for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Cuisine: Turkish
Nutrition
- Serving Size: 6 servings , Amount per serving:
- Calories: 453
- Sugar: 6.3g
- Sodium: 945mg
- Fat: 27.7g
- Saturated Fat: 4.3g
- Carbohydrates: 52g
- Fiber: 20.8g
- Protein: 16.6g