Lentil Cream Soup
4 servings
15 minutes
Lentil cream soup is a refined dish of French cuisine that combines a delicate texture with rich flavor. Its history roots in the traditions of rustic cooking, where simple yet nutritious ingredients were transformed into true gastronomic masterpieces. The velvety taste of lentils is complemented by light spicy notes of turmeric and cumin, while butter adds creaminess and richness to the soup. The gentle aroma of sautéed onions and mustard makes it even more appetizing. This soup can be served with chopped spinach for freshness, while sour cream and parsley harmoniously finish its taste. Lentil cream soup is perfect for cozy family lunches and exquisite dinners; it warms, nourishes, and enchants with its rich flavor bouquet.
1
Wash the lentils, cover with cold water, add 1 tablespoon of butter, salt, and turmeric. Bring to a boil. Cover and reduce heat. Cook until the lentils are done.
- Lentils: 2 glasss
- Water: 2 l
- Butter: 2 tablespoons
- Salt: 0.5 tablespoon
- Turmeric: 1 teaspoon
2
In a separate pan, sauté the onion in butter with cumin and mustard.
- Butter: 2 tablespoons
- Onion: 1 head
- Ground caraway: 1 teaspoon
- Mustard powder: 1 teaspoon
3
Cool the lentils. Pour into a blender, add the mixture from the pan, and blend until smooth.
- Lentils: 2 glasss
4
You can finish making the soup here, but if you have fresh spinach that you like, you can heat the mixture in a pot, add chopped spinach, and cook for 2-3 minutes.
- Spinach: to taste
5
Serve with sour cream and parsley.
