Lentil Cream Soup

Name: Lentil Cream Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 bay leaf; 1 medium size carrot, diced; 0 smalls celery root, peeled and diced; 1 teaspoons cumin seeds; 59 milliliters fresh basil, chopped; 3 cloves garlic, peeled and thinly sliced; 1 serving freshly- ground black pepper, to taste; 1 serving lemon to serve; 1 serving dry mint, to taste; 2 Tbsps olive oil; 0 teaspoons paprika; 1 parsley root, diced; 1 red pepper, diced; 1 red chili pepper; 237 milliliters red lentils; 1 serving sea salt; 1 tomato, chopped; 946 milliliters homemade vegetable stock; 1 yellow onion, chopped

Lentil Cream Soup is a gluten free and vegan main course. This recipe serves 1. This recipe covers 67% of your daily requirements of vitamins and minerals. One serving contains 1168 calories, 55g of protein, and 32g of fat. Autumn will be even more special with this recipe. Head to the store and pick up mint, lentils, basil, and a few other things to make it today. To use up the mint you could follow this main course with the Mint Brownies as a dessert.

Instructions

In a stock pot heat oil over medium-low heat. Cook onion, garlic,carrot, celery, parsley, red pepper and saute for about 5 minutes.

Ingredients you will need

Red Pepper

Parsley

Carrot

Celery

Garlic

Onion

Stock

Cooking Oil

Equipment you will use

Pot

Add paprika, cumin, dried mint, tomato and lentils and stir.

Ingredients you will need

Dried Mint

Lentils

Paprika

Tomato

Cumin

Add the vegetable soup and bring to boil. Reduce heat, add basil, chili pepper and bay leaf, cover, and simmer until lentils are very tender to bite.Puree soup with a stick blender or food processor until smooth and strain it through a sieve.

Ingredients you will need

Soup