Red Lentil Cream Soup
Smooth, silky, with the warm touch of cumin and carrot. Made in half an hour and comforting like few things.
- Total
- 30 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- red lentils8.75 oz
- carrot2
- onion1
- garlic clove2
- cumin1 tsp
- vegetable broth1 qt
- lemon0.5
- olive oil2 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Rinse the red lentils in a strainer until the water runs almost clear.
- 2
Chop the onion and garlic; peel the carrot and cut it into thin slices.
- 3
Heat the olive oil in a pot and sauté the onion and carrot 5 minutes over medium heat. Add the garlic and cumin and stir 1 minute.
- 4
Add the red lentils and vegetable stock. Bring to a boil, lower the heat and cook 15 minutes, until the lentils fall apart and the carrot is tender.
- 5
Blend with an immersion blender until you have a fine cream. If too thick, add a little hot water.
- 6
Season with salt and pepper, add the lemon juice, stir and serve hot with a drizzle of olive oil on top.
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