Vegetarian Lentil and Celery Soup
4 servings
60 minutes
Vegetarian lentil and celery cream soup is a delicate and aromatic dish inspired by Turkish culinary traditions. Its history begins in the rich culinary traditions of the Ottoman Empire, where nutritious legumes and vegetables held a central place. This soup has a soft, velvety taste that harmoniously intertwines the sweet notes of carrots, the earthy depth of lentils, and the fresh spice of celery. A light hint of leek adds sophistication to the dish, while toasted pumpkin seeds provide a pleasant texture. This soup is perfect for a light lunch or dinner and for those seeking healthy eating. It warms and satisfies while remaining light and nutritious. It can be served with crispy bread or fresh herbs to highlight its natural elegance.
1
Put the lentils on the fire and cook until ready.
- Red lentils: 300 g
2
At this time, clean the celery and cut it into small pieces.
- Celery: 150 g
3
Slice the leek into rings and grate the carrot on a fine grater.
- Leek: 150 g
- Carrot: 1 piece
4
Heat olive oil in a pan and sauté celery, carrot, and leek until soft.
- Celery: 150 g
- Carrot: 1 piece
- Leek: 150 g
5
When the lentils are ready, drain the excess water. Leave enough water to make a puree soup.
6
Add the roasted vegetables to the lentils and bring to a boil, then season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Remove the finished soup from heat and blend it into a puree with a blender.
8
The ready soup can be sprinkled with roasted pumpkin seeds.
9
