Creamy Red Lentil Soup with Roasted Pepper Salad
User Reviews
4.9
Creamy Red Lentil Soup with Roasted Pepper Salad
Description
The Creamy Red Lentil Soup begins by gently cooking sliced onions and carrots in sunflower oil and salt until softened. Adding red lentils and water, the mixture simmers until everything is tender. Curry powder and Turkish cumin introduce warm, aromatic spices before blending to achieve a creamy texture. The soup’s consistency can be adjusted by simmering longer or diluting with water depending on preference.
The accompanying roasted pepper and baby spinach salad provides a fresh contrast. Thinly chopped roasted peppers and baby spinach are tossed with olive oil, salt, and black pepper, enhancing the dish’s flavor complexity and texture contrast. A small amount of this salad is served atop the soup to balance warmth with bright freshness.
This dish works well on cooler days or when a filling yet vegetable-forward meal is desired. Serving with croutons, deep-fried tortilla strips, or a sprinkle of Cajun seasoning can add crunch and additional flavor dimensions.
Ingredients
- 2 onion medium
- 5 carrot
- 2 cups red lentils
- 3 roasted peppers
- 1 baby spinach handful
- 4 tsp olive oil
- 6 tsp sunflower oil
- 2 tsp curry powder
- 2 tsp cumin Turkish
- salt to taste
- black pepper to taste
- croutons
Instructions
The cream soup:
- Wash, peel, and slice the onions and carrots.
- Heat a 5-liter pot (slightly bigger than a 1-gallon pot) and add some sunflower oil and salt.
- Add the onions and carrots.
- After the onion becomes translucent, add the lentils.
- Top with water until you reach 3/4 of the pot.
- Simmer over low heat and stir occasionally until the vegetables and the lentils are cooked.
- Add the curry powder and the cumin.
- Blend the mix.
- If the soup is too thin, continue to simmer until you get the desired texture. If the soup is too dense, you can add more water and cook it until it starts to boil again.
Roasted pepper and baby spinach salad:
- Finely chop the roasted pepper and the baby spinach.
- Put them in a bowl and add the olive oil, salt, and black pepper.
- Use 2 tablespoons of this mix for one serving of cream soup.
Plating:
- This dish can be served either with croutons or with baked or deep-fried tortilla strips. You can also add Cajun seasoning.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
