Red Lentil Soup (Pureed)

Intro

I love creating recipes with lentils -they are very nutritious and tasty as well. One of my favorite ways to cook lentils is to make soup with them. I made this particular soup with red lentils and few other root vegetables. I pureed the soup, giving it smooth, tangy, velvety and slightly creamy feel. This soup is wholesome - full of minerals, vitamins, polyphenols and fiber. It tastes amazing too! If you are a fan of lentils, you will enjoy this soup.

Recipe

Ingredients

• 1 cup of red lentils

• 2 medium carrots

• 1 medium onion

• sea salt - 1 tablespoon (or to taste)

• 1 stick of celery

• 2 medium potatoes

• 1 bell pepper (red)

• 20 g of butter

• 2 tablespoons of olive oil

• 2 Liters of water

• black pepper (to taste)

• freshly squeezed lemon juice (to taste)

• about 1 to 2 tablespoons of chopped parsley

Instructions

1. Wash lentils thoroughly and leave in water for 30 minutes. Then drain the water.

2. Add 2 tablespoons of olive oil to a cooking pot, sauté onions until they become golden.

3. After the onions turn golden color, add chopped garlic, carrots, bell pepper, celery, potatoes, salt and cook for about 5 more minutes.

4. Add about 2 Liters of water to the vegetables and bring to boil. Simmer everything for about 30 minutes.

5. Turn the heat off and then using blender, puree everything together until texture becomes smooth.

6. Add 20 grams of butter to the soup, some black pepper, as well as some freshly squeezed lemon juice. Garnish with some chopped parsley and enjoy!