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Creamy Red Lentil Soup with Roasted Pepper Salad
4.9 from 147 votes

Creamy Red Lentil Soup with Roasted Pepper Salad

Creamy Red Lentil Soup with Roasted Pepper Salad combines a smooth, pureed lentil soup infused with curry and cumin with a fresh salad of roasted peppers and baby spinach. The salad is lightly dressed with olive oil and seasoning, adding brightness and contrast to the warm, earthy soup. This pairing offers comforting textures and balanced flavors, suitable for a wholesome meal or starter.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6 servings
Course: Soup
Cuisine: Asian

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:
    Cup of Yum
  1. Wash, peel, and slice the onions and carrots.
  2. Heat a 5-liter pot (slightly bigger than a 1-gallon pot) and add some sunflower oil and salt.
  3. Add the onions and carrots.
  4. After the onion becomes translucent, add the lentils.
  5. Top with water until you reach 3/4 of the pot.
  6. Simmer over low heat and stir occasionally until the vegetables and the lentils are cooked.
  7. Add the curry powder and the cumin.
  8. Blend the mix.
  9. 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:
  1. Finely chop the roasted pepper and the baby spinach.
  2. Put them in a bowl and add the olive oil, salt, and black pepper.
  3. Use 2 tablespoons of this mix for one serving of cream soup.
Plating:
  1. This dish can be served either with croutons or with baked or deep-fried tortilla strips. You can also add Cajun seasoning.

Notes