Lentil soup

Name: Lentil soup - Lacramioara O.
Ingredients: lentils skim milk garlic chili flakes basil tarragon red pepper sea salt pepper

Soups - Lentil soup by Lacramioara O. - Recipia

Sometimes, when I want something warm and light for dinner, I turn to pink lentil soup. Most of the time, I don’t complicate things: I wash the lentils, put them to boil, and in 30 minutes I have something tasty in my bowl. I don’t use many ingredients, and I don’t waste time with unnecessary steps – simple ingredients do all the work. Usually, I add ground chili pepper and a mix of herbs, but you can adjust it based on what you have on hand. Quick Info Total Time: 30-35 minutes Preparation Time: 5-10 minutes Cooking Time: 20-25 minutes Servings: 3-4 Difficulty: Easy Recipe Type: Quick soup, for lunch or dinner Ingredients 300 g pink lentils (classic, no soaking required) 3-4 cloves of garlic (crushed) 100 ml skim milk (or to taste) ½ teaspoon chili flakes (or a mix of herbs with chili and sea salt) 1 teaspoon sea salt (or to taste) ½ teaspoon pepper (or to taste) 1 small red pepper (optional, for extra color and flavor) 2 tablespoons fresh tarragon (or other herbs) 2 tablespoons chopped fresh basil Preparation Method 1. Rinse the pink lentils in several cold waters until the water runs clear. Drain well. 2. Place the lentils in a pot with about 1.2 liters of cold water and add sea salt. 3. Bring to a boil, then let simmer on low heat for 20-25 minutes. Pink lentils cook quite quickly. If foam appears, skim it off. 4. When the lentils are cooked and crumble easily, add the crushed garlic and, if desired, the chopped red pepper. 5. Pour in the skim milk and blend the soup with an immersion blender until you achieve the desired consistency – I like it quite smooth, but you can leave it a bit more rustic if you prefer. 6. Place the pot back on the heat and let it come to a brief boil. 7. Adjust with salt, pepper, and add the chili flakes or your favorite herb spice mix (I use a grinder with chili, sea salt, marjoram, and oregano). 8. Turn off the heat and add the chopped tarragon and basil. Stir gently. 9. Serve the soup hot, directly from the pot. You can add extra fresh herbs when serving. Why I make this recipe often This soup is easy to prepare, has readily available ingredients, and doesn’t require too many dishes. It can be adjusted to taste, and pink lentils cook quickly, so it’s ready in time for a weeknight meal. Tips and Variations Tips Don’t let the lentils boil too long, or they will become too soft. Add garlic at the end for a fresher taste. If using dried herbs, add them a little earlier to the soup. Substitutions You can use any kind of milk (plant-based or whole), but skim milk doesn’t change the texture much. If you don’t have basil or fresh tarragon, other greens like parsley or cilantro will work too. Variations You can leave the soup unblended or blend it only partially for a different texture. The red pepper is optional, but it gives a slightly sweet flavor and a more appealing appearance. You can add a bit of lemon juice at the end for acidity. Serving Ideas The soup is good on its own, but it also pairs well with croutons. You can serve it with a dollop of yogurt on top or with extra chopped herbs. For a heartier meal, add a slice of whole grain bread on the side. Frequently Asked Questions What kind of lentils should I use? Pink lentils, because they cook quickly and don’t require soaking. I don’t recommend green or brown lentils for this recipe, as the texture and cooking times are different. Can I use granulated garlic instead of fresh? Yes, but the flavor won’t be as intense and fresh. Fresh garlic tastes better in this soup. How do I know when the lentils are cooked? They should be soft and crumble easily between your fingers. For pink lentils, it takes about 20-25 minutes on medium-low heat. If I don’t have tarragon, can I use something else? Yes, you can use parsley, cilantro, or even oregano. The flavor will be different, but it will still be good. Can I make the soup vegan? Yes, if you use plant-based milk or just water instead of milk. Nutritional Values The values are approximate for one serving (out of 4): Calories: about 210 kcal Protein: 13 g Carbohydrates: 32 g Fat: 2-3 g Fiber: 7-8 g Lentils are filling, rich in protein and fiber. Skim milk adds very few calories. Herbs and garlic provide flavor without significant calorie additions. If you add more milk or other fats, the values may increase slightly. Storage and Reheating The soup can be stored in the refrigerator for up to 3 days in a covered container. When reheating, add a little water or milk if it has thickened. I do not recommend freezing – pink lentil soup, once thawed, loses its texture and flavor.

Lentil soup

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