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jennifer@turkey.sun.comVelvet Red Lentil SoupIngredients (use vegan versions): 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
Directions: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...
Serves: 8
Preparation time: 30 minutes
Deceptively simple and sooo good!
Archived comment by: vicki
Yum yum YUM! What a delicious, peppery concoction. I was reluctant to put the whole peppercorns into my blender, even after they'd been simmering with the rest of the soup quite awhile, but it worked great. Red lentils were a little hard to find in my area, but well worth the effort. I was suprised that they turn yellow when cooked, making this soup a gorgeous dijon mustard-yellow. I highly recommend this recipe.
Archived comment by: kristen
i made this soup today and followed rather closely with the exception of using tony chacheres creole seasoning instead of pepper and adding a few bay leaves while it simmered. i also added a can of diced tomatoes, juice and all right before i used my immersion blender to mix it all up. came out FANTASTIC.
Archived comment by: circe_golightly
One of the easiest things I have ever made, but SO good! Archived comment by: ungreen
I made this for supper tonight and it was amazing. Thanks for the recipe.
Archived comment by: fieldviolet
This is so good! It turned out really thick and creamy, kind of like a cream soup base (without the cream, of course). After I made it I left half plain, then steamed some carrots, celery, and potatoes to add to the other half. Great recipe!
Archived comment by: leeyah
This is the first soup I've ever made ! Only item I didn't have was the vegetable broth but it still tasted good my dad says he likes it with a little less pepper ! Tastes like split pea soup almost !
Archived comment by: control
This is a simple, satisfying soup for a blustery day. I used less than the T of pepper called for and it was still a bit too peppery for me, so I'd cut back even more next time. I also think I'd try to spark it up a bit with tomatoes, as PP suggested, or something else -- maybe carrot? As is, the soup is good, but a titch bland. Still, I'd make it again if I needed a quick soup and didn't have a lot of ingredients on hand.
Archived comment by: grrlNick
I used a little under half a tablespoon of peppercorns and this turned out delicious. I'm not a fan of pepper, and it was still a little too pepper-y for my taste.
Archived comment by: malmi
this is really good. i added the whole amount of peppercorns and some garlic and its a bit hot for me. Next time, I'm going to use fresh ground pepper (my blender sucks and i have big hunks of peppercorn :0( very easy to make too. i had to add more water to get it soupy like i like it
Archived comment by: baypuppy
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