Easy Lentil Soup

Elena Butuc

While I usually stick to traditional recipes, I do enjoy experimenting with new flavors that catch my interest. Initially, I found creamy soups curious but not as gratifying as my beloved clear soups. However, my perspective shifted after trying various creamy soups under different circumstances, making me a fan who prepares them frequently.

Creamy soups are particularly popular with children. They're delicious, regardless of the vegetables used, even those typically avoided. My child Sofia thoroughly enjoyed this soup, especially with the addition of homemade croutons that enhanced its unique taste and texture.

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Ingredients

Metric US

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Red lentils

200 g

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White onion

2 pieces

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Celery root

100 g

is optional

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Carrots

1 piece

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Red peppers

1 piece

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Sunflower oil

20 g

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Paprika

1 tsp

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Dry parsley

1 tsp

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Tomato paste

2 tbsp

Step by step

Step 1

These are the red lentils sourced from an oriental store. They are available in health food stores and other markets. If unavailable, substitute with other lentil varieties or white beans.

Step 2

Rinse the lentils thoroughly under cold water.

Step 3

Add approximately 2 liters of water and a chopped onion along with some celery root. Allow to simmer for 30-40 minutes.

Step 4

Meanwhile, sauté the remaining vegetables in a dash of oil to enhance flavor and color. In a small amount of oil, cook onion, carrot, and pepper, cut into sizeable pieces as they will be blended later.