Easy and conforting, a smooth soup or a complete meal as red lentils are super healthy and rich in protein, aka perfect for chilly days. With a spicy kick and a nice topping.
Red lentils are very interesting. They cook up quicker than other legume, have a low glycemic index, are very rich in vegetable proteins (+/- 24%), in minerals (iron and phosphorus in particular), B vitamins (including B1 and B9) and antioxidant. Thus vegan and gluten-free. Very flavorful, the French call them coral lentils due to their lovely salmon pink color.
With few ingredients, this soup is very quick to prepare. Consider adding a nice topping to make a simple soup a fancy dish : drizzle olive oil or freshly ground pepper, a dollop of cream or yogurt, drop chopped fresh herbs or citrus zests… Here carrots thin slices (blanched or briefly to steamed) neatly arranged and sesame seeds.
I used colombo spices (thus a blend of turmeric, coriander, fenugreek, cumin, mustard and clove) but my first idea was to make it with turmeric. Cumin or curry should also work well. And also why not a dollop of vegetable milk such as coconut milk.
A few tips for the mixing part of the soup.
- Mix the soup with an immersion, a regular blender or a food processor, depending on how smooth you like it. An alternative is to blend half of the soup and pour in the rest for a chunchier texture.
- If lot of water evaporated while cooking, you may have to add some extra water (or milk or even if you prefer coconut milk or any vegetable milk). On the contrary if you have the impression that too much liquid remains, remove some but don’t throw it away, you might need it when mixing.