Lentil Cream Soup

Since I have learned to cook, I have made a lot of cream soups but I can say that this Lentil Cream Soup is my favorite of all.

This cream soup is so flavorful and good that I ate more than I eat usually. I really can say that is extraordinary without a doubt.

This great taste comes from the caraway seeds and coriander. I love caraway seeds so very much, especially in a warm and cozy soup.

I remember the times when I would come to my parents’ house from college and my mother would ask me what I want to eat and usually, I would say that I want a bowl of caraway soup.

 Lentil Cream Soup

Ingredients:

  • 200 g lentil soaked for 1 hour
  • 1 onion
  • 2 carrots
  • 1/2 teaspoon of caraway seeds
  • 1/4 teaspoon of coriander seeds
  • 3 cloves of garlic
  • salt and pepper
  • olive oil
  • freshly grated parmesan (optional)
  • 2 potatoes

The lentil has to be washed very well to get rid of all the dirt and then to soak. After 1 hour start making the soup. Dice the onion and the garlic. Slice the carrots.

In a pot, pour the oil to heat up and add the onion finely diced. After you saute the onion for 5 minutes, add the garlic. Be careful not to burn the garlic. Add the carrots.

Season with salt, pepper, and the smashed seeds. You can smash the coriander and caraway seeds in a mortar or a coffee grinder.

Cover the vegetables with water and bring the soup to a boil for 20 minutes until the carrots and the lentils are soft. Let the soup cool for 10 minutes.

Pour the soup into a blender and mix it until you reach the desired consistency. Creamy and delicious.

You can serve this soup with freshly grated parmesan and some slices of a baguette.

Cut a baguette into thin slices, drizzle some virgin olive oil on top, salt, pepper, chili and oregano and move the slices to a grill pan, and let them cook for 2 minutes on each side.

Lentil Cream Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

Ingredients

  • 200 g lentil soaked for 1 hour
  • 1 onion
  • 2 carrots
  • 1/2 teaspoon of caraway seeds
  • 1/4 teaspoon of coriander seeds
  • 3 cloves of garlic
  • salt and pepper
  • olive oil
  • freshly grated parmesan (optional)
  • 2 potatoes

Instructions

  1. The lentil has to be washed very well to get rid of all the dirt and then to soak. After 1 hour start making the soup. Dice the onion and the garlic. Slice the carrots.
  2. In a pot, pour the oil to heat up and add the onion finely diced. After you saute the onion for 5 minutes, add the garlic. Be careful not to burn the garlic. Add the carrots.
  3. Season with salt, pepper, and the smashed seeds. You can smash the coriander and caraway seeds in a mortar or a coffee grinder.Cover the pot with water and we bring the soup to a boil for 20 minutes until the carrots and the lentils are soft.
  4. Cover the vegetables with water and bring the soup to a boil for 20 minutes until the carrots and the lentils are soft. Let the soup cool for 10 minutes.
  5. Pour the soup into a blender and mix it until you reach the desired consistency. Creamy and delicious.
  6. You can serve this soup with freshly grated parmesan and some slices of a baguette.
  7. Cut a baguette into thin slices, drizzle some virgin olive oil on top, salt, pepper, chili and oregano and move the slices to a grill pan, and let them cook for 2 minutes on each side.
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