Red Lentil Velvet Soup

Red Lentil Velvet Soup is a nourishing and comforting dish, perfect for a cold evening. Here’s how to prepare it in the Italian style.

Ingredients

• 200 g of husked red lentils
• 1 medium onion
• 1 carrot
• 1 stalk of celery
• 2 cloves of garlic
• 1 liter of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 1 teaspoon of cumin seeds (optional)
• A pinch of chili powder (optional)
• Chopped fresh parsley (for garnish)

Preparation

1. Start by finely chopping the onion, carrot, celery, and garlic. This vegetable sauté is the aromatic base of your velvet soup.
2. Rinse the red lentils well under running water.
3. In a large pot, heat the olive oil and then sauté the onion, carrot, celery, and garlic until they are soft and slightly golden.
4. Add the cumin seeds and chili powder, if used, and let them toast for a minute to enhance their flavor.
5. Add the lentils and the vegetable broth. Bring to a boil, then lower the heat and let it simmer with the lid on for about 20-25 minutes, or until the lentils are cooked and tender.
6. Use an immersion blender to turn the soup into a smooth and velvety cream. If necessary, you can add more broth to achieve the desired consistency.
7. Season with salt and pepper, then let it simmer for another 5 minutes to enhance the flavor.
8. Serve the velvet soup hot, garnished with chopped fresh parsley and a drizzle of extra virgin olive oil.

Curiosity

Unlike the classic brown or green ones, red lentils cook very quickly and tend to fall apart, which makes them perfect for velvet soups and vegetable purees. Furthermore, they are an excellent source of protein and fiber, and are often used in vegetarian and vegan kitchens as a substitute for meat.

Enjoy your meal!