Red lentil soup recipe
This soup is very easy, about 10 minute prepare, put all in one pot and hands off while cooked. It’s good for rush dinner, an appetizer.
Servings: 4 people
Calories: 243kcal
Ingredients
- 1 tablespoon Olive oil
- 1 Yellow onion
- 1 clove Garlic
- 2 Carrots (medium size)
- 2 sticks Celery
- 1 cup Dry red lentils
- 3 cup cups Vegetable stock
- 2 Bay leaves
- 1 teaspoon Herbes de Provence or Thyme
- Salt and Pepper to taste
- 4 tablespoon Cream or Coconut cream (Depends on your choice of vegan or not.)
Instructions
- Chop the onion, carrots, celery, garlic.
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic. Saute for 1 minute.Add carrots and celery and saute for 1 more minute, stirring occasionally
- Add lentils, vegetable stock, Herbes de Provence or Thyme. Cover with lid and simmer about 30 minutes over medium- low heat until lentils are soft.
- Get rid the bay leaves. Puree the soup with hand blender. Add salt and pepper to taste.Serve with a dollop of cream or coconut cream and garnish with fresh chopped parsley if you desired.
Notes
Keep it vegan is your choice, skipping the cream topping or replace to the coconut cream.
Veggies stock can replace to chicken stock .
Herbes de Provence can replace to dry thyme. If you like you can add 1/4 tsp of cumin powder it brings a Middle Eastern flavor.
You like chunky soup than too creamy soup? Then you can skipping blend or just press with the masher little bit.
If you want to cook large amount of soup and keep in the fridge, don’t cook more than a week worth.