Creamy Lentil Soup

  • recipe

    Appetizer
    Creamy Lentil Soup

    recipe

    Suzanne Husseini

Servings4
Dish TypeAppetizer
Prep Time65
Cook Time0
INGREDIENTS Total items( 12 )
  • recipe Red Onion India
    2 pcs
  • recipe RS Pure Olive Oil
    4 tbsp
  • recipe Green Valley Red Split Lentil
    2 cup
  • recipe Carrot Loose Australia
    2 pcs
  • recipe Sunwhite Calrose Rice
    0.25 cup
  • recipe Maggi Chicken Stock Cube Less Salt
    3 pcs
  • recipe Bayara Cinnamon Powder
    1 tsp
  • recipe Bayara All Spices Powder
    0.5 tsp
  • recipe Bayara Cumin Powder
    2 tsp
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Fresh Garlic China
    4 cloves
  • recipe Coriander UAE
    0.25 cup

How to Make

  • In a large pot sautée the onions in the olive oil until soft. Add the lentils, carrots, rice and chicken stock and bring to a boil. Continue to cook until the soup thickens and lentils fall apart. Stir periodically so that the lentils don’t stick. Add in the spices and season with salt. Using an immersion blender, purée the soup until creamy
  • To prepare the taklia, in a small skillet heat the 2 tbs olive oil and sautée the garlic for one minute until it perfumes the air, then add the coriander and stir for an additional minute. Pour this on top of the
  • In a small bowl mix the yoghurt or sour cream with the coriander. Place a teaspoon of this on top of each serving of soup. Sprinkle on a few pitta croutons (see recipe on page 32). Serve with crusty bread, olives and lemon wedges. A squeeze of fresh lemon juice will brighten the soup.