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Red lentil soup


Red lentil soup

Warm and invigorating, red lentil soup is the perfect comfort food for the cold season. Here is our recipe.

Among winter comfort foods there is one that stands out above the others for taste and simplicity : it is red lentil soup. This legume, sold hulled, is very practical to use because, unlike classic lentils, it does not require soaking . Simply put them in the pan with all the other ingredients, cover with water and cook.

It goes without saying that there are many variations of red lentil soup. There are those who combine the sautéed vegetables and those who prefer just the onion; those who make it richer by adding diced pumpkin or potatoes; who adds spices at will to take a trip beyond the borders of our country. As always, we will give you the basic recipe and all the variations below so that you have a new dish every time.

Cooking red lentils
Cooking red lentils

Ingredients

For the red lentil soup

  • Red lentils – 200 g
  • Carrot – 1
  • Celery – 1/2 stalk
  • Onion – 1
  • Extra virgin olive oil – 2 tablespoons
  • Tomato puree or paste – 1 tbsp
  • Salt – to taste
  • Chopped parsley – 1 tbsp

Preparation

How to prepare red lentil soup

1

First, finely chop the celery , carrot and onion and brown them in a pan with a drizzle of oil and a pinch of salt .

2

In the meantime, place the red lentils in a colander and rinse them under running water. This step serves to remove any impurities. Transfer them to the pan and cover them with water , going above them by an inch.

3

Season with salt and pepper , add the tomato paste or puree and cook for about 20 minutes , or until the lentils are tender. Serve hot, garnished with fresh chopped parsley.

The preparation is really simple and does not require particular attention. Once you put everything on the heat you just have to be patient until it's cooked. However, we leave you a video with all the steps.

Variants

One of the tastiest variations of red lentil soup is the one that involves the addition of spices. We love it with curry (a heaping teaspoon will be enough to add directly to the sauce) or with a mix of paprika, turmeric, ginger and chilli . In this regard, we recommend you try our version with ginger or the even more aromatic lemon and ginger .

Just as we proposed it to you, the light lentil soup perfect for dinner. However, if you wish to bring a more substantial dish to the table then you can add 300 g of pumpkin or potatoes cut into half centimeter cubes. The size of the pieces is important because they will have to cook together with the lentils.

To make the preparation even easier, here is the recipe with the Thermomix .

Conservation

The lentil soup will keep in the refrigerator for a couple of days . It is also possible to freeze it , already portioned, for up to 3 months.

Read also
Red lentil falafel

Riproduzione riservata © - WT

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