Creamy red lentil soup
Cooking red lentil 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
- 1 Tbsp Olive oil
- 1/2 Yellow onion
- 1 clove Garlic
- 2 Carrots medium size
- 2 stalks Celery
- 1 cup Dry red lentils
- 3 cups Vegetable stock
- 2 leaves Bay leaves
- 1 tsp Herbes de Provence or Thyme
- Salt and Pepper to taste
- 4 Tbsp Cream or Coconut cream Depends on your choice of vegan or not.
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.