Lentil cream soup
Description
A tasty, easy-to-make, and quite inexpensive soup for lunch is actually very simple—believe me. And it's a pity you've been avoiding lentils, as they cook quite quickly and are also very delicious and nutritious. Adding just a small amount of cheese will greatly enhance the soup's flavor. See? Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the vegetables we need, peel and wash them. Remove the core and seeds from the pepper.
- 2
Step 2
Then grate the carrot on a coarse grater, cut the pepper into small cubes, and slice the onion into cubes or half-rings. Finely chop the garlic or pass it through a garlic press.
- 3
Step 3
Heat vegetable oil in a frying pan or a heavy-bottomed pot and sauté all the vegetables except garlic over medium heat until soft.
- 4
Step 4
We sort the lentils and rinse them thoroughly. Then add them to the sautéed vegetables. Mix and sauté for about a minute.
- 5
Step 5
Add the chicken broth. You don't need to add it all—leave about 1 cup. Bring the soup to a boil and simmer for 30–35 minutes, until the lentils are cooked. Then add minced garlic, salt, and spices. Add paprika and ground black pepper if desired. Let the soup steep for 5–10 minutes.
- 6
Step 6
When the lentils are cooked, blend the soup until it reaches a creamy consistency. Now we'll use the broth we set aside earlier. With its help, adjust the soup to the desired consistency. Add the broth hot!
- 7
Step 7
Place pieces of boiled chicken meat into each bowl. Alternatively, you can chop the meat finely in the soup—try both serving options.
- 8
Step 8
Pour the soup over the meat. Grate the Parmesan. Sprinkle the soup with chopped herbs and cheese. Serve with croutons or toast.