Cream of red lentils


Beautiful soup with red lentils and vegetables. If you chop vegetables finely there is no need to puree the soup. For those who love spicy, add pepper, cayenne pepper or chili.

1.5 liters of soup:

100g red lentils
1 carrot
1 parsley root
a piece of celery root
half zucchini
bay leaf
2 tablespoons of pumpkin seed oil
3-4 tablespoons tomato puree or tomato paste


Pour water over lentils and soak for at least 30 minutes, this was the lentils will cook faster.
In another pan add water and put to boil, in the meantime chop the vegetables into fine cubes.
When the water boils add the lentils and cook 5 minutes.
Add bay leaf and all prepared vegetables.
Season to taste (salt, pepper).
The soup is cooked when red lentils begin to fall apart, and the vegetables are soft.
Add a tablespoon of tomato paste and pumpkin seed oil.

Eat the red lentils soup this way or blend it into a cream soup (remove the bay leaf before blending).


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