Lentil Soup (Restaurant Style)

Lentil soup is not just a comforting dish; it’s a culinary experience that draws you in with its rich flavors and soothing texture. This restaurant-style lentil soup is an elevated take on a classic recipe, combining hearty ingredients and aromatic spices to create a bowl of warmth that is sure to impress your family and friends. Perfect for chilly days or when you’re looking for a nutritious option, this lentil soup will soon become a favorite in your home.

Ingredients

• 45 ml sunflower oil (3 tablespoons sunflower oil)
• 1 onion, coarsely chopped (1 onion, coarsely chopped)
• 15 g flour (1 tablespoon flour)
• 1 carrot, coarsely chopped (1 carrot, coarsely chopped)
• 1 large potato, coarsely chopped (1 large potato, coarsely chopped)
• 5 g salt (1 teaspoon salt)
• 5 g black pepper (1 teaspoon black pepper)
• 300 g red or yellow lentils, washed (1.5 cups red or yellow lentils, washed)
• 1.4 l hot water prepared with 1 meat and water tablet (6 cups hot water prepared with 1 meat and water tablet)
• 45 ml oil for topping (3 tablespoons oil for topping)
• 30 g butter for topping (2 tablespoons butter for topping)
• 5 g paprika for topping (1 teaspoon paprika for topping)

Directions

1. Prepare all ingredients by roughly chopping the vegetables and rinsing the lentils.
2. Heat 3 tablespoons of sunflower oil in a deep pot.
3. Sauté 1 roughly chopped onion in the hot oil until it becomes translucent.
4. Add 1 tablespoon of flour to the sautéed onions and continue to fry until it is fragrant and lightly browned.
5. Add 1 roughly chopped carrot and 1 roughly chopped potato. Continue stirring the mixture for a few minutes.
6. Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1.5 cups of washed lentils to the pot. Mix well.
7. Pour 6 cups of hot water into the pot and stir well.
8. Close the lid and cook the soup for about 40 minutes. Stir occasionally.
9. Puree the lentil soup with an immersion blender until it reaches a smooth consistency. Cook for another 5 minutes.
10. In a pan, heat 3 tablespoons of oil and 2 tablespoons of butter. Add 1 teaspoon of paprika powder and heat for 2 minutes.
11. Pour the lentil soup into a bowl, drizzle with the hot oil, and serve immediately.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4-6
Nutrition Info (per serving):
Calories: 300
Protein: 14g
Carbohydrates: 48g
Fat: 10g

How to serve

Serve your restaurant-style lentil soup hot in bowls, garnished with a drizzle of the spiced oil from the topping. Accompany it with crusty bread or a side salad for a complete meal. Consider adding a dollop of yogurt or fresh herbs, such as parsley or cilantro, to enhance the flavors even further. This lentil soup is perfect for a quick lunch or a cozy dinner.

FAQs

1. Can I use other types of lentils for this soup?
Yes, you can use other lentil varieties like green or brown lentils, but the cooking time may vary. Adjust the time accordingly as these tend to take longer to become tender.

2. Is this lentil soup vegan?
The soup can easily be made vegan by omitting the butter or substituting it with a plant-based alternative.

3. How long can I store leftovers?
You can store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.