Turmeric Nourishing Red Lentil Cream Soup
Cream of red lentil with turmeric - vegetarian thick soup, suitable for diet and baby food. Lentils in their nutritional properties can replace many cereals, bread, and even meat products. This is one of the most important sources of protein on the vegetarian menu. Ancient people considered this plant to be medicinal, having a calming and pacifying effect.
Red lentils, sometimes called red, are different from green and brown cooking times. Unlike its less bright relatives, this variety does not need to be pre-soaked and cooked for a long time. Small red lentils will be ready in about 15 minutes after boiling.
- Time for preparing: 30 minutes
- Servings Per Container: 4
Turmeric Lentil Cream Soup Ingredients
- 200 g of red lentils;
- 60 g of green onions (light part of the stem);
- 120 g carrots;
- 150 g of tomatoes;
- 30 ml of olive oil;
- 2 teaspoons ground turmeric;
- 1.3 l of vegetable broth or water;
- salt, pepper, olive oil.
A method of preparing a nutritious cream of red lentil soup with turmeric
We measure the right amount of beans, pour into a pan, pour 1 liter of water or vegetable broth.
We put the pan on the stove, bring to a boil, cook over low heat 15 minutes after boiling.
While the beans are being prepared, we will take care of the vegetables.
Pour 1-2 tablespoons of olive oil into the pan. We cut the light part of the stem of green onion or leek, throw the onion into the pan, sprinkle with salt. Cook on low heat for several minutes until it becomes soft.
Peel the carrots, rub on a coarse vegetable grater, send to the pan to the onion, fry for 5 minutes.
Cut ripe red tomatoes into cubes, add to sautéed vegetables, cook over low heat for 5 minutes. Fresh tomatoes can be replaced with homemade tomato puree with bell pepper.
Next, pour ground turmeric into the pan, pepper with freshly ground black pepper. You can also add curry, garlic powder, fenugreek to your liking.
Fry vegetables with spices for a couple of minutes.
Meanwhile, lentils are already cooked, unfortunately, during cooking, it usually loses its bright color. To preserve color, beans are cooked for only a few minutes, but for our soup they still need to be well cooked.
We transfer the finished lentils into a pan with vegetables, add the remaining vegetable broth or water, and together we salt to taste.
Mix, bring to a boil. We boil for several minutes, stirring occasionally so as not to burn.
Grind the soup with a submersible blender, warm it again, bring it to a boil and remove the pan from the stove.
Pour the delicious cream soup of red lentils with turmeric into a plate, sprinkle with finely chopped green onions, pepper and immediately serve on the table with fresh bread or a fresh tortilla. Enjoy your meal!
Cream soup is a relatively recent and fashionable invention by cooks, although many experienced mothers will disagree with me and will be right. I think that even our grandmothers ate their first puree soup, mashed through a sieve, because it doesn’t matter how to grind the vegetables, although the hand blender significantly speeds up this process.