Lentil Soup Puree
6 servings
30 minutes
Lentil puree soup is a warming and aromatic Mediterranean soup that has won the hearts of gourmets worldwide. Its origins trace back to traditional cuisine where simple yet nutritious ingredients are transformed into exquisite dishes. Red lentils give the soup a softness and rich nutty flavor, while fresh vegetables—onion, carrot, garlic, tomatoes, and ginger—enhance its depth of aromas. Baked pieces of white bread add textural contrast, making the dish not only nourishing but also appetizing. This soup is perfect for cool evenings and pairs wonderfully with herbs and a drizzle of olive oil. The ease of preparation and richness of flavors make it an essential part of cozy home meals.
1
Boil the lentils.
- Red lentils: 300 g
2
Chop the onion and tomatoes coarsely.
- Onion: 1 head
- Tomatoes: 1 piece
3
Grate the carrot coarsely. Chop the ginger finely.
- Carrot: 2 pieces
- Ginger root: 10 g
4
Chop the garlic finely.
- Garlic: 2 cloves
5
Fry all the vegetables in a pan.
- Onion: 1 head
- Tomatoes: 1 piece
- Carrot: 2 pieces
- Garlic: 2 cloves
- Ginger root: 10 g
6
Add to the pot with lentils.
- Red lentils: 300 g
7
Cook on low heat for 10-15 minutes.
8
Blend everything.
9
Cut the bread into small cubes and toast them without oil in a pan over low heat for 10 minutes, stirring constantly.
- White bread: 3 pieces
