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Blended Lentil Soup Recipe

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Red Lentil and Vegetable Soup Green Valley Kitchen
Red Lentil and Vegetable Soup Green Valley Kitchen from greenvalleykitchen.com

Description

This blended lentil soup recipe is a hearty and healthy soup that is perfect for those cold winter nights. It is made with a blend of vegetables, spices, and lentils that are cooked until tender and then pureed to create a creamy and smooth texture. This soup is not only delicious, but it is also vegan and gluten-free, making it a great option for those with dietary restrictions.

Prep Time

The prep time for this blended lentil soup recipe is about 15 minutes. This includes chopping the vegetables and rinsing the lentils.

Cook Time

The cook time for this blended lentil soup recipe is about 45 minutes. This includes cooking the vegetables and lentils, and then blending the soup.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish (optional)

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the carrots and celery and cook for another 5 minutes.
  4. Add the cumin, coriander, smoked paprika, and bay leaf and cook for 1 minute, stirring constantly.
  5. Add the lentils and vegetable broth and bring to a boil.
  6. Reduce heat to low and simmer for 30-35 minutes, or until the lentils are tender.
  7. Remove the bay leaf and discard.
  8. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
  9. Season with salt and pepper, to taste.
  10. Garnish with fresh parsley, if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply place it in a pot over low heat until warmed through.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 170
  • Total Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 12g
  • Sugars: 4g
  • Protein: 9g

Recipe FAQ

Can I use red lentils instead of green lentils?

Yes, you can use red lentils instead of green lentils in this recipe. Just keep in mind that red lentils tend to cook faster than green lentils, so you may need to adjust the cooking time.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth in this recipe. However, it will no longer be vegan.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to store it in an airtight container.

Recipe Tips

  • Make sure to rinse the lentils before using them to remove any dirt or debris.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be careful when blending hot liquids.
  • You can adjust the spices to your liking. If you like a spicier soup, add more smoked paprika or cayenne pepper.
  • Garnish the soup with fresh parsley, cilantro, or green onions for added flavor and color.
  • Serve this soup with a slice of crusty bread or some crackers for a complete meal.

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