Lenten Lentil Soup Puree
4 servings
30 minutes
Lentil puree soup is a harmony of flavors and aromas. Its roots go back to European culinary traditions that value simple yet rich dishes. Lentils provide a tender, velvety texture while roasted spices—mustard, cumin, and caraway—fill the soup with warmth and depth of flavor. Vegetables like onion, garlic, and carrot add sweet and spicy notes, while fresh parsley completes the composition with freshness. This dish is perfect for fasting and for those who appreciate lightness and health benefits. Its soft consistency makes it an excellent choice for both everyday dinners and festive tables, while added croutons provide a pleasant contrast in textures. A wonderful combination of simplicity and sophistication!
1
Heat olive oil in a pan, add spices (mustard, cumin, and caraway). Sauté lightly.
- Olive oil: 3 tablespoons
- Mustard seeds: 1 teaspoon
- Caraway: 1 teaspoon
- Cumin seeds: 1 teaspoon
2
Add finely chopped garlic, onion, and grated carrot. Cook until slightly golden.
- Garlic: 2 cloves
- Onion: 1 head
3
Pour the washed lentils with vegetable broth or warm water and cook for 8-10 minutes.
- Red lentils: 300 g
- Vegetable broth: 1 l
4
Add a mixture of vegetables and spices to the lentils and cook for another 5-7 minutes.
- Mustard seeds: 1 teaspoon
- Caraway: 1 teaspoon
- Cumin seeds: 1 teaspoon
5
Puree with a blender.
6
When serving on the table, add chopped parsley. Croutons can be added.
- Parsley: to taste
