Green lentil creamy soup, an easy and healthy recipe
Warm up with a nourishing green lentil creamy soup! This easy, healthy recipe is packed with protein, vegetables, and savory spices—perfect for a cozy, comforting meal.
Creamy Green Lentil Soup: A Nutritious and Easy Recipe
Looking for a hearty, healthy, and easy-to-make soup ? This creamy green lentil soup is the perfect choice.
Packed with wholesome ingredients like green lentils, fresh vegetables, and aromatic spices, it’s not only delicious but also incredibly nourishing.
Whether you’re meal-prepping for the week or cooking a comforting dinner, this recipe is sure to impress.
Let’s dive into the details!
Ingredients You’ll Need
To create this creamy green lentil soup, you’ll need the following ingredients:
- 3 tablespoons extra virgin olive oil: Adds richness and enhances the flavor.
- 2 medium onions (cut into pieces): For a sweet and savory base.
- 3 garlic cloves: Provides a flavorful punch.
- 1 carrot: Adds a touch of natural sweetness.
- 1 small potato: Helps thicken the soup.
- 1 teaspoon rice: For a velvety texture.
- 1 cup green lentils: The star of the show, full of protein and fiber.
- 1 cube of chicken stock: Boosts the flavor; feel free to use vegetable stock for a vegetarian version.
- 1.5 liters of water: To cook and blend the ingredients.
- Salt and black pepper: To taste.
- 1 teaspoon cumin: For a warm, earthy flavor.
- Juice of half a lemon: Adds brightness and balances the richness.
Step-by-Step Instructions
1. Start by sautéing the aromatics:
In a large pot, heat the olive oil over medium heat. Add the crushed garlic and chopped onions. Sauté them for 2-3 minutes until fragrant and slightly golden. This step builds a flavorful base for your soup.
2. Add the vegetables and lentils:
Toss in the carrot, potato, and green lentils. Season with a pinch of salt and black pepper. Stir everything together using a wooden spoon, allowing the ingredients to absorb the olive oil and onion-garlic flavors. Let this mixture cook on low heat for about 5 minutes.
3. Incorporate the rice and stock:
Add the teaspoon of rice and the cube of chicken stock to the pot. Pour in 1.5 liters of water, stirring gently to combine. The rice will add creaminess to the soup, while the stock enhances its savory depth.
4. Simmer to perfection:
Cover the pot and let the soup simmer on low heat for 40 minutes. Stir occasionally to prevent anything from sticking to the bottom. As the ingredients cook, the lentils will soften, and the vegetables will release their natural flavors.
5. Blend until creamy:
Once the cooking time is up, remove the pot from the heat and let it cool slightly. Using a food processor or an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you prefer a chunkier texture, blend only half of the mixture.
6. Finish with lemon and cumin:
Just before serving, stir in the juice of half a lemon and sprinkle in the cumin. These final touches elevate the soup’s flavor, adding a hint of brightness and warmth.
7. Serve and enjoy:
Ladle the soup into bowls and drizzle with a little extra virgin olive oil for garnish. Pair it with crusty bread or a side salad for a complete meal.
Tips for the Best Soup
- Rinse Lentils: Always rinse lentils under cold water before cooking to remove any impurities.
- Adjust Consistency: If the soup is too thick after blending, add a little hot water to reach your desired texture.
- Vegetarian Option: Replace the chicken stock cube with a vegetable one for a vegetarian-friendly soup.
Recommended
green lentils soup, so creamy and delicious
Ingredients
- 3 tbsp extra vergin olive oil
- 2 medium onions cut into pieces
- 3 garlic cloves
- 1 carrot
- 1 small potato
- 1 tsp rice
- 1 cup green lentils
- 1 cube of chicken stock
- 1.5 liters of water
- salt black pepper
- 1 tsp cumin
- the juice of half a lemon
Instructions
- in a pot, saute the crushed garlic and onion in olive oil.
- add the cut vegetables and lentils, salt and black pepper
- stir with a wooden spoon for 5 min over low heat.
- add rice, knorr cube, and water
- cook over low heat for 40 minutes.
- at the end of cooking, pass the mixture to the food processor.
- before serving, pour a drizzle of lemon juice over it with cumin and enjoy
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