Creamy Red Lentil Soup
Creamy red lentil soup is a rich, nutritious, and velvety soup, especially popular during the colder months. Due to the high protein content of lentils, it is an excellent choice for a vegetarian diet. Imagine the aroma of freshly cooked, golden-brown soup filling the kitchen, while toasted lentils add a crispy texture when served. One of the secrets to preparation is to cook the lentils until they are sufficiently soft, then purée them until completely smooth, making the soup silky and easy to digest. With this recipe, you are guaranteed to make a perfect creamy red lentil soup at home!
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Ingredients for this recipe
Servings: 4
300
g
Red Lentils
1
Onion
2
cloves
Garlic
30
g
Butter
800
ml
Vegetable Broth
150
ml
Heavy Cream
5
g
Salt
2
g
Black Pepper
2
g
Hungarian Sweet Paprika
2
g
Ground Cumin
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Preparation Steps
1
Rinse the red lentils thoroughly, then drain.
2
Finely chop the onion and garlic.
3
In a pot, melt the butter over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
4
Add the red lentils, Hungarian sweet paprika, and ground cumin. Stir to combine.
5
Pour in the vegetable broth and bring to a simmer. Cook over medium heat for 20 minutes, or until the lentils are tender.
6
Using an immersion blender, purée the soup until smooth.
7
Stir in the heavy cream, then season with salt and black pepper to taste. Simmer for another 2-3 minutes.
8
Let cool slightly before serving. Garnish with toasted lentils or fresh parsley, if desired.
