Lentil soup

Name: Lentil soup - Victoria N.
Ingredients: 250 g lentils; 2; 3 carrots; 1 parsley root; 1 small celery; 1 potato; a little mint; a bit of olive oil; 2; 3 cloves of garlic; 1 onion; spices; bay leaves; marjoram; basil; oregano; lemon juice.

Season - Lentil soup by Victoria N. - Recipia

Lentil soup - a warm embrace in a bowl Preparation time: 15 minutes Cooking time: 45 minutes Total: 1 hour Servings: 4-6 Lentil soup is a classic dish, full of flavor and nutritional benefits. It has been appreciated throughout history for its energy value, being an excellent source of plant-based proteins, fiber, and essential minerals. Lentils, a humble yet versatile ingredient, have been a popular choice in kitchens around the world due to their quick cooking time and versatility. Necessary ingredients: - 250 g red lentils (for a delicate and creamy soup) - 2-3 carrots (for natural sweetness) - 1 parsley (or a bunch of fresh parsley) - 1 parsnip (for a deep flavor) - 1 small celery stalk (for aroma and texture) - 1 potato (to thicken the soup) - 2-3 garlic cloves (for an extra flavor boost) - 1 onion (for a flavorful base) - 1-2 bay leaves (for a subtle taste) - 1 teaspoon cumin powder (for a touch of exotic) - 1/2 teaspoon turmeric (for color and anti-inflammatory benefits) - Salt and pepper, to taste - Olive oil (for sautéing) - Juice of one lemon (to enhance the flavors) - A few fresh mint leaves (for a refreshing note) Preparation steps: 1. Prepare the ingredients: Start by rinsing the lentils well under cold running water. This step is essential to remove impurities and achieve a clean soup. Then, let the lentils drain. Peel the carrots, parsnip, celery, and potato, then chop them finely. Dice the onion and garlic. 2. Sauté the vegetables: In a large pot, add 2-3 tablespoons of olive oil and heat it over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until they become translucent. This is a great moment to enjoy the aromas that start to develop! 3. Add the vegetables: Once the onion has softened, add the carrots, parsnip, and celery. Cook for 5-7 minutes, stirring occasionally, to soften them slightly and intensify their flavor. 4. Boil the lentils: Add the drained lentils and mix well. Pour in 1.5 liters of water and add the bay leaves, cumin, turmeric, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes. The red lentils will cook quickly and soften perfectly. 5. Add the potato: After 20 minutes of boiling, add the diced potato. This will contribute to the creaminess of the soup. 6. Finalizing the soup: When the lentils and vegetables are cooked, turn off the heat and let the soup cool slightly. Use an immersion blender or transfer the mixture to a food processor to achieve a smooth puree. If you prefer a more rustic texture, you can skip this step and leave the vegetables intact. 7. Strain the soup: If you opted to make a puree, strain it through a fine sieve to remove the lentil skins. This step will give you a velvety soup. 8. Add mint and lemon: Reheat the soup over low heat and add the lemon juice. Taste and adjust the spices as desired. Finally, add the fresh mint leaves for a fresh flavor. 9. Serving: Lentil soup can be served warm, with a slice of lemon on the side and, if desired, a drizzle of olive oil on top. It is a perfect dish for cool evenings or as a light and healthy meal. Variations and suggestions: - For a meaty version, add diced chicken breast in step 2, after sautéing the onion and garlic. This will make the soup heartier and packed with protein. - You can experiment with different spices - add a pinch of smoked paprika or even a bit of cinnamon for an unusual flavor. - Lentil soup pairs excellently with a fresh salad or crusty bread, making it a complete meal. Nutritional benefits: Lentil soup is rich in plant-based proteins, fiber, iron, and B vitamins, with a low calorie content, making it ideal for a healthy diet. Additionally, lentils help maintain digestive health and control blood sugar levels. Frequently asked questions: - Can I use green or brown lentils? Yes, but the cooking time will be longer, so adjust the recipe accordingly. - How can I store the soup? Lentil soup keeps well in the refrigerator for 3-4 days. You can freeze it, but it is recommended to consume it fresh to preserve its flavor. - What other ingredients can I add? You can add vegetables like zucchini or bell peppers, or even some corn kernels for an interesting texture. Lentil soup is not just a simple and quick recipe, but also an excellent choice for a healthy meal. I encourage you to try it and enjoy every bite!