Lenten lentil cream soup
4 servings
30 minutes
Lentil cream soup is a delicate and nutritious dish deeply rooted in Russian culinary tradition. It was popular during fasting times when hearty yet light dishes without animal products were required. The recipe is based on red lentils, which cook quickly and give the soup a velvety texture. Onions and carrots sautéed in sunflower oil enhance the flavor, while vegetable broth adds richness. A light spiciness from black pepper and zesty notes of chili make the taste expressive. This soup is perfect for warming winter lunches or light summer dinners. It can be served with crispy bread or herbs to complement the flavor palette.
1
I pour sunflower oil at the bottom of the saucepan.
- Sunflower oil: 2 tablespoons
2
I chop the onion and send it to the oil. The onion should turn white and give its flavor to the oil. But don't overcook it; it shouldn't burn (this is not a fry).
- Onion: 1 head
3
Grate the carrot on a coarse grater and add it to the oil and onion. Cover with a lid, reduce the heat, and let it simmer for about 7 minutes.
- Carrot: 1 piece
4
I rinse the lentils and pour them into a saucepan for 1-2 minutes to steam a little.
- Red lentils: 2 glasss
5
Now I'm pouring out the broth, leaving just 2 tablespoons. They are needed to dilute the flour. The thing is, if you just throw the flour into the soup, it will cook and turn into lumps.
- Vegetable broth: 5 glass
6
Therefore, it should first be diluted in a small amount of broth.
- Wheat flour: 1 teaspoon
7
Red lentils cook quickly. It will take a maximum of 20 minutes. They will break down completely, but that shouldn't be alarming since we will blend everything.
8
I add salt and pepper to taste. But remember, if you used 'vegetta', it is already salty. And in the case of prepared vegetable broth, remember if you salted it?
- Salt: to taste
- Ground black pepper: to taste
9
I use very little chili pepper. A quarter of a pod and without seeds. But this ingredient is not mandatory. It is used by those who like it spicy.
- Chili pepper: to taste
10
I pour in the diluted flour. I mix.
- Wheat flour: 1 teaspoon
11
Just blend everything together. Whip longer until you get a creamy consistency.
