Red Lentil Soup Puree
6 servings
60 minutes
Red lentil puree soup is a delicate, aromatic, and warming dish rooted in Mediterranean and Middle Eastern culinary traditions. Its velvety texture harmonizes with the rich flavor of tomatoes, the spice of cumin, and the mild heat of red pepper. Lemon juice adds freshness, highlighting the natural sweetness of lentils. This dish is perfect for a light yet nutritious lunch or dinner and pairs wonderfully with crispy toasts or soft bread. With its high plant protein content, the soup is popular among vegetarians and those mindful of healthy eating. It warms you up in cold weather and provides comfort from the first spoonful.
1
In a pot, heat olive oil and sauté onion, garlic, and cumin.
- Olive oil: 3 tablespoons
- Onion: 1 piece
- Garlic: 2 cloves
- Caraway: 1 teaspoon
2
Add diced tomatoes (the number of tomatoes depends on their quality. If the tomatoes are not very ripe and juicy, add more than 4). Stew the tomatoes for 10 minutes.
- Tomatoes: 4 pieces
3
Rinse the lentils and add them to the pot. Stir and simmer for 3-5 minutes.
- Red lentils: 280 g
4
Add broth to the prepared mixture. Vegetable broth can be replaced with boiled water or meat broth. Bring to a boil and cook for 40 minutes. Salt should be added during the cooking process.
- Vegetable broth: 1.5 l
- Ground red pepper: pinch
5
Remove the soup from the heat and blend it with an immersion blender. Serve sprinkled with red pepper and drizzled with lemon juice.
- Lemon: 1 piece