Soup season is here! If you're in the mood for a hearty, comforting soup that's both delicious and healthy, look no further than this creamy Turkish lentil soup. What's remarkable about this soup is that it achieves its velvety, creamy texture without the need for any cream or dairy. Instead, it's the humble lentils that work their magic, creating a rich and satisfying consistency that's perfect for chilly days or any time you crave a bowl of wholesome goodness.
INGREDIENTS
2 carrots
1 large onion
olive oil
100-400 grams of lentils (1 to 2 cups)
salt
vegetable stock powder (or regular vegetable stock)
Soup blender -> I'm using a Ninja Soup Blender
INSTRUCTIONS
Peel and chop two carrots. It doesn't have to be perfect, because we'll blend everything up.
Chop one large onion
Add the carrots and the onion to the soup blender and press the 'sauté' option. It will sauté the vegetables for 5 minutes
Rinse your lentils and add them to the blender. Important note: if you don't like super thick lentil soup, add 1 cup of lentils (about 150 grams maximum)
Add about 5-7 cups of water (depends on how thick you want it)
Add 1 1/2 tsp of salt and 2 tsp of vegetable stock powder
Then let it cook for about 10 minutes on high heat using the 'cook' and 'high' option on my blender
After 10 minutes, press the 'smooth soup' option and it will cook & blend your soup for about 30 minutes
This was the first ever recipe I made in my Ninja Soup Blender and I was so impressed by how smooth it turned out to be! I will definitely continue making soups in this blender!
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