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Velvet Red Lentil Soup

What you need: 

2 yellow onions, diced
2 cups red lentils
6 cups water
2-3 vegetable bouillon cubes
1 tablespoon black peppercorns
1 tablespoon oil (your choice what kind)
salt to taste

What you do: 

Sautee the onions in oil in a stock pot. When the onions are done, add the bouillion, water, peppercorns, salt, and lentils. Cover and cook until lentils are soft. Then ladle the soup into a blender or food processor and puree until smooth. This will give the soup its velvety texture. Serve hot.
This recipe is so quick, easy, and satisfying on cold days...

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Delicious.  I used veggie broth instead of boullion because I wanted to use it up.  I thought it needed just a little something extra so I blended in a little garlic and it was perfect.  So easy to make too!

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DELICIOUS.
I used  brown lentils because I couldn't find red but it was still delich.

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Love this! So easy and tasty! I added a little (maybe 1/4 or 1/2 tspn.) cumin and about a teaspoon of garlic powder as well. Also, I didn't have any peppercorns, so I just added a crap-load of ground pepper. Mmmmm. Ok, I just talked myself into making it again tonight. Thanks for what is now one of my favorite recipes!

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This soup was really good. I added some kale after I pureed the rest of the soup. Easy and delicious.

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I've made this soup twice so far, and it is utter perfection! I did use less pepper thanks to the recommendations of other posters... Not dull, yet not too spicy, it really hits the spot!  ::)

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Dry lentils, laurabs.

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I've got a question: is it 2 cups dry lentils, or 2 cups cooked/canned lentils?

this soup sounds AMAZING and so, so EASY!!!!

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Stride, you could try adding in one small to medium sized potato, cubed, when you cook the lentils. That should make it creamier. Or even a carrot or two, though you will be able to taste those in it.

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Mine didn't come out as creamy as ungreen's picture showed and i even used a little less liquid than the recommended.  That's okay though because next time I make this I know to add less broth.  This soup hit the spot for a chilly spring evening and it tasted so delicious!  I used sweet onions instead of the yellow and omitted the pepper as I don't like spicy soups.  I also used no spices because lentils are sweet on their own and I used broth, no boullion cubes. I definitely recommend this soup!

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When I made and sampled this soup I thought it was bland so I made the following additions: 4 garlic cloves and approximately 1 tablespoon garam masala and 1-2 teaspoons ground cumin.  The addition of the spices turned this bland soup into a nicely seasoned soup that is very satisfying.  I also topped it, when served, with some ground sea salt and that added to the flavor as well. 

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