As of: January 31, 2024, 6:30 p.m
By: Clara Kistner
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The creamy lentil soup made from just a few ingredients is quick to cook and tastes particularly delicious with a piece of fresh bread for dipping.
Lentils have long been particularly popular in Indian, Mexican and Arabic cuisine as well as in countries around the Mediterranean.
There they are eaten in the form of curries, lentil soups, salads, spreads or as a fine lentil puree, among other things.
The trend for nutrient-rich superfoods also started here in Germany a few years ago.
And so you can now find numerous lentil recipes on the internet.
Creamy lentils in soup, bolognese or stew
Lentils belong to the legume family, which is known to be full of high-quality plant proteins.
According to Eatbetter.de,
lentils also contain
a lot of iron and valuable minerals such as potassium, magnesium, phosphorus, manganese, nickel, selenium and zinc.
Served with some crusty white bread and a dollop of crème fraîche, the creamy lentil soup tastes particularly delicious.
In addition to potatoes and carrots, you can also cook some pumpkin and cream.
(Symbolic image) © agefotostock/Imago
In addition to a classic lentil stew
With sausages, you can also cook a delicious vegan lentil bolognese in just 20 minutes.
This means the body can absorb all B vitamins, niacin, folic acid, but also vitamins A and E through lentils as part of delicious dishes.
Ingredients for a spicy lentil soup
For about four servings of soup you will need:
250 g red lentils (dried)
1 potato
1 carrot (about 100 g)
1 onion
1 to 2 garlic cloves
1.4 liters of vegetable broth
1 tbsp olive oil
Spices of your choice (sweet pepper, dried chili flakes, harissa, etc.)
salt and pepper
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That's how quickly you cooked the creamy lentil soup from the red legumes
First, rinse the dried lentils thoroughly.
Peel onion and garlic and chop finely.
Peel and dice the potato and carrot as well.
Heat some olive oil in a large pot and sauté the chopped vegetables and lentils briefly, stirring constantly.
In the next step, pour the mixed vegetable broth over the fried vegetables and bring everything to the boil.
Then simmer for about 20 to 30 minutes until the lentils are soft.
Then puree the soup and season with the spices of your choice as well as salt and pepper.
The soup can be served with some fresh parsley or coriander and a dollop of crème fraîche.
Bon appetit!
A piece of home-baked bread tastes particularly good with the soup.
This is usually easier to bake than you might think.