Cream of Red Lentil Soup
Quick Recipes Simple Recipes Fasting Recipes Budget Recipes Vegetables Soups and Stews
This is a day that calls for a comforting soup. And this Cream of Red Lentil Soup, a vegan-friendly dish, is exactly that: slightly spicy, subtly aromatic, and very nourishing. Instead of croutons, I used something just as healthy as the soup itself: chickpeas and carrot pieces.
Ingredients
150 g red lentils
1 large onion
2 garlic cloves
3 canned tomatoes (with their juice)
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/8 teaspoon ground coriander seeds
20 pinches of chili (or to taste)
10 tablespoons boiled chickpeas
1 carrot
2 tablespoons oil
salt
Servings: 3-4
How to prepare cream of red lentil soup
- Sauté the chopped onion in hot oil until very soft. Add the garlic and sauté for another minute.
- Add the tomatoes crushed with a fork along with the spices (turmeric, coriander, cumin, chili) and cook for another 5 minutes until the tomatoes reduce.
- Add the lentils and 3.5 cups of water. Season with salt to taste.
- Bring to a boil and cook covered for 15 minutes.
- Blend the contents of the pot (in a blender or with an immersion blender). Adjust salt if needed.
- Add the boiled chickpeas and the carrot cut into very small cubes (like confetti).
- Serve hot.
