Lentil Cream Soup

by Feli Chic'Cuisine

This creamy and flavorful soup has a special aroma and tastes heavenly. The secret? A combination of fresh vegetables and red lentils. When cooked and pureed, they turn into a silky soup with the perfect texture.


Serves 4

  • 1 cup red lentils

  • 2 Tbsp olive oil

  • 1 yellow onion, chopped

  • 1 medium size carrot, diced

  • 1 red pepper, diced

  • 3 cloves garlic, peeled and thinly sliced

  • 1 celery, diced

  • 4 cups chicken stock

  • 1/4 tsp paprika

  • 1 tomato, chopped

  • 1 red chili pepper

  • freshly- ground black pepper, to taste

  • sea salt


1. Heat 2 teaspoons olive oil in a large flameproof or heavy saucepan and cook the onion, celery, garlic, carrot, red pepper. Sauté for few minutes stirring frequently. Add paprika, tomato and lentils and stir.

2. Add the stock, bring to a boil then partially cover and simmer for another 8 - 10 minutes, until the lentil are tender.

3. Puree soup with a stick blender or food processor until smooth and strain it through a sieve. Add salt and pepper.

4. Pour the hot soup into warmed bowls and garnish with dried red chili pepper slices and sour cream or yogurt. Serve with toasted bread or bread croutons, if desired.

“Great eaters and great sleepers are incapable of anything else that is great."Henry IV of Frances

       ''Sugar and Spice and

           other Things Nice''

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