Lentil Cream Soup

  • Difficulty: Ultra Basic
  • 30 minutes
  • 6 servings

Lentil cream soup is a staple of Middle Eastern cuisine, and after trying it, we couldn’t agree more. It’s rich, creamy, and flavorful, making it perfect for a light lunch or dinner. If you can’t find red lentils, do not worry, because you can also use yellow or green – they’re all perfect for this recipe.

Ingredients Needed for Lentil Cream Soup

1 tablespoon vegetable oil
1 onion, chopped
1 carrot, thinly sliced
1 cup red lentil
1 tablespoon butter
1 teaspoon paprika powder
salt
pepper
½ cup heavy cream
lemon juice
chili flakes

How to Cook Lentil Cream Soup

  1. Heat a tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the onion and carrot, and cook them for 3-4 minutes. Stir often.
  3. Next add around 6 cups (1500 ml) of water in a pan and bring it to a boil.
  4. Add a pinch of salt, the veggies, and red lentils.
  5. Put a lid on, and simmer everything for 20 minutes.
  6. Pour the obtained soup in a your blender.
  7. Heat a skillet over medium heat. Add the butter in it and melt it. Add the paprika powder, salt, and pepper. Stir for 1 minute, until the sauce becomes homogenous and then pour it into the blender, along with the soup.
  8. Pour the heavy cream into the blender and blend everything until smooth.
  9. Pour the soup into bowls and serve them with lemon juice and chili flakes.

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