This creamy red lentil soup is cooked in Greek style and will surprise your taste buds in the best way! Red lentils are put into tomato soup with onions, garlic and sweet carrots. Infuse cumin, oregano and rosemary. Finally, a touch of lemon juice and fresh parsley. Keep it vegetarian, or add a little salty feta, if you like. Watch the video on how to make red lentil soup and read the following important tips!
Greek red lentil soup is served in a bowl with a little feta cheese on top. Lentil Crisp Bread-Staple Food of the Mediterranean Diet When following the Mediterranean diet, one of the main foods we often eat is legumes, including lentils. Lentils are easy to use and are used to obtain a variety of nutrients, vitamin B, ironing, fiber, etc. Since lentils are composed of more than 25% protein, lentils are an excellent substitute for meat. I like that lentils cook very quickly and can be used in many ways: salads, soups, and even vegetarian sauces (black lentils are a good meat substitute in my vegetarian musaka!) There are a few on the blog A fan favorite is this spicy spinach and lentil soup made with black lentils. Today, I tend to cook sweet red lentils quickly. Because of its creamy consistency, I think red lentils work best in thick soups like today's Greek red lentil soup.
If you have ever thought that lentils are boring, then this delicious red lentil soup with lemon, cumin, fresh herbs and a little chili flakes is absolutely light. Strike the perfect balance between warmth, richness, and a bit spicy (however, if they are not your dish, you can skip the chili flakes). Most importantly, this simple red lentil soup only needs a pot and is ready in less than 30 minutes! Let's learn more about red lentils and how to make this delicious soup while getting the maximum creamy consistency. In my book, red lentils have many uses. Like other lentils, red lentils are rich in nutrients. They are rich in plant-based protein and fiber, which can help you stay full for a long time. Not to mention, they are rich in potassium, folic acid, iron and magnesium. How do they taste? Red lentils have a sweet, nutty flavor and have an excellent creamy consistency, making them perfect for making hearty soups and stews; in addition, they cook very quickly, and you never have to soak them in advance. Therefore, they are the perfect choice for busy nights. How to cook red lentils? I used all natural red lentils that you can find in our online store. Generally speaking, to cook red lentils, you will use lentils at a ratio of 1:3 per liquid, that is, 1 cup of dried lentils for every 3 cups of water or broth. Red lentils are separated, do not need to be soaked for a period of time, cook very quickly, and only need a few simple steps. The method is as follows: Use a fine mesh filter or filter to rinse the red lentils in water.
Add the lentils to a pot of water or broth. Make sure the pot is large enough to avoid overflow. Bring the pot to a boil, close the lid, and simmer. This will be simmering. Cook for 15 minutes or until tender. Boiled lentils with water is completely fine and the effect is very good. Water is particularly good when you want the taste of lentils to remain neutral or natural, but you can also use cooking opportunities to infuse many flavors directly into lentils. You can do this by cooking them in a delicious broth! You can use beef, chicken, vegetables, or even bone broth instead of water. Of course, today we have to redouble our efforts to make our red lentils in Greek-style red lentil soup! Red bean soup. Red lentils, onions, garlic, carrots, parsley, spices, lemons, etc. Greek Red Lentil Soup This simple red lentil soup presents a bold Greek flavor! A particularly smooth and creamy red lentil soup with some ingredients that brings the rich Greek flavor we love:-Aromatic: Garlic, onion and sweet carrots are sautéed in premium extra virgin olive oil until tender and fragrant. This begins the flavor process. -Spices and vanilla: a combination of dried oregano, warm cumin, pine rosemary, bay leaf and a pinch of red pepper, for mild heat. -Crushed Tomatoes and Broth: The crushed tomatoes here give a vibrant color.
And the flavor (a lot of umami) is added to our lentil soup at the same time to make it richer but spicy. I used low-sodium vegan broth here as a liquid base (you can use chicken or even beef broth if you prefer). -Red lentils: Obviously the star ingredient here. I used 2 cups of red lentils, enough to feed a large group of people! The lentils are thrown into the broth around the last 15-20 minutes of cooking (remember, they don't take long to cook). To get the perfect cream consistency without adding a drop of cream, once the lentils are finished, use an immersion blender to give the soup a beat or two. -Fresh lemon and parsley (complete): This Greek red lentil soup will not be finished without lemon, peel and juice at the end, plus a pinch of fresh parsley. The last layer of bright flavor awakens the soup. -Feta (optional): You can use it as a vegan red lentil soup, but if you want the extra benefits of cream and salted Feta, sprinkle some on your soup bowl and enjoy. A surprise, trust me! Red lentil soup made with lemon zest and parsley Important note This lentil soup is quite simple to make and does not require high “cooking” skills. But here are some tips: 1. Make sure the lentils are fully cooked before mixing. Once again, red lentils cook very quickly (up to 15-20 minutes), so put them as long as they deserve, otherwise if you don't cook the lentils, they won't mix properly and the soup may be rougher than cream. 2. Use an immersion blender to make creamy lentil soup.
I like lentil soup, but when mixed into a smooth cream soup, this soup is very special. I like to use an immersion blender directly on my pot (but be careful to do it at a slower speed and make sure to turn off the heat). I find that transferring the soup to a stand mixer can be very tricky, but if you only have these, you can use the mixer completely and work in batches so you don't fill it up with hot soup (a food processor is also possible). 3. Don't skip lemon juice! All the flavor creators in this recipe are important, but I know some people might want to skip the last lemon juice before serving. Surprisingly, adding a little acid at the end of cooking can make your lentil soup brighter and reach the proper balance. Can I make red lentil soup in the Instant Pot? I almost always make this simple lentil soup on the stove because it cooks very quickly and is done in 30 minutes or less. But if you are a fan of pressure cookers, you can use it here. Be sure to leave the lemon, parsley and feta cheese in it until the soup is finished.
Here is how to make this vegan lentil soup in an Instant Pot: 1. Place the pot on the frying function and add onions, garlic, chopped carrots and extra virgin olive oil. Cook for 3-4 minutes while stirring. Add the spices and bay leaves and stir until fragrant. Stir several times to make sure they will not burn. Add tomatoes, broth and lentils. Season with a pinch of salt. Stir well. Put the lid on and let the pot boil under high pressure for 10 minutes. 4. Stir the soup, return to the Instant Pot, add lemon juice, lemon zest and parsley. If needed, transfer to a serving bowl and add crumbled feta cheese. A bowl of red lentil soup leftovers and reheating Store the remaining lentil soup in an airtight container for 3-4 days in the refrigerator. When you are ready to reheat the soup, place it in a pot and heat it over medium heat on the stove, stirring occasionally, until frothy. You may find it helpful to add a little more broth to help maintain consistency. What does it serve? My family loves this simple red lentil soup and our favorite crusty hot bread to absorb all the benefits. It never hurts to start with a simple Greek salad plate. You might also like these recipes: Simple Italian Minestrone Mudammas Foul: Egyptian Beans Greek Stew with Eggplant and Chickpeas Greek Chicken and Potatoes