A simple yet delicious lentil-based soup — very healthy and nourishing. The soup is completely vegan as written, but if you'd like, you can make it with chicken broth instead and it'll be just as wonderful. For a puréed soup like this, red lentils are the way to go — green or black lentils aren't ideal for this purpose. You can technically make it with any lentils, but it won't be quite the same; red lentils break down beautifully and give the purée exactly the right texture.
Ingredients:
- 300 g red lentils
- 200 g carrots
- 200 g onion
- 1 tbsp tomato paste
- 2-3 cloves garlic
- 0.5 tsp ground cumin
- salt
- pepper
- vegetable oil
How to cook lentil soup purée
Heat vegetable oil in a pot over medium-high heat. Add the finely chopped onion and garlic and cook for about 5 minutes until translucent and lightly golden.
Pour in 1 liter of boiling water from a kettle. Bring to a boil and cook for about 20-25 minutes until done. Season with salt and pepper 5 minutes before it's ready. If you like, you can also add a pinch of red hot pepper.
Blend the soup thoroughly with an immersion blender. If needed, add another 0.5-1 cup of boiling water (depending on how thick you want the soup to be) and warm it through over the heat.
Since I don't follow a fasting diet, I finished my soup with a dollop of sour cream and little cheese stars — croutons, crispy bacon, chunks of boiled or fried chicken, and many other toppings would also be great. But even without any of those extras, in its plain vegan form, this soup has an absolutely fantastic flavor. Lentil soup purée is not only filling, healthy, and nutritious — it's also incredibly delicious!
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