Red Lentil Cream Soup

This red lentil cream soup is proof that comfort food can be light. Red lentils simmer with sweet carrot, onion and tomato in a buttery base, then get blended into a velvety puree with a splash of cream. Serve it with grated parmesan, shrimp and fresh herbs for a cozy light dinner — and if you love hearty soups, try our Hearty Chicken and Vegetable Stew too.

Ingredients

• 100 g (3.5 oz / 1/2 cup) red lentils
• 1 carrot, cut into thin strips
• 1 onion, chopped
• 1 tomato, peeled and diced
• 50 ml (3 tbsp) cream (optional)
• 200 ml (3/4 cup) water
• Parmesan cheese for serving (optional)
• Salt, pepper and spices to taste
• Butter for sauteing

Instructions

1. Melt the butter and saute the onion and carrot strips until softened.
2. Add the peeled, diced tomato and cook for about 5 minutes, then stir in the red lentils and water. Simmer for 10 minutes.
3. Pour in the cream, simmer for 5 more minutes, then blend until completely smooth.
4. Season with salt, pepper and your favorite spices. Serve topped with grated parmesan, shrimp and fresh herbs.

Tips

• Red lentils break down fast, so there is no need to soak them — they give the soup its silky body in just 10 minutes.
• For a dairy-free version, skip the cream and finish with a drizzle of olive oil. For another cozy bowl, try our Chakhokhbili Georgian Chicken Stew.
• Find more lentil soup ideas on Allrecipes, which has plenty of reader-tested variations.

Nutrition: per 100 g: 52.5 kcal, protein 2.3 g, fat 2.4 g, carbs 5.6 g.