Creamy Lentil Soup

This hearty and creamy lentil soup is perfect for any occasion, but especially comforting during the month of Ramadan. Its rich flavors are enhanced by a delicious butter garnish, making it a family favorite year-round. Simple to make and satisfying to eat, it's a true delight for lentil lovers.

Ingredients

🫛 2 cups red lentil, rinsed
🥔 1 large potato, peeled and chopped
🧅 1 small onion, chopped
💧 6 cups water, for initial boil
🛢️ 1/4 cup oil
🍝 1/2 cup vermicelli
✨ 1/2 teaspoon turmeric
🌿 1/2 teaspoon curry powder
🐓 1 tablespoon chicken bouillon
💧 2 more cups water
🧈 2 tablespoons unsalted butter
🌶️ 1/2 teaspoon paprika
🌿 1/2 teaspoon dried mint

Instructions

1- Boil Lentils and Vegetables:

• In a large pot, combine the rinsed red lentils, chopped potato, chopped onion, and 6 cups of water.
• Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes and lentils are tender.

2- Blend to Creamy Consistency:

• Once cooked, transfer the mixture into a bowl and puree with a hand blender until smooth and creamy. Set aside.

3- Prepare the Vermicelli:

• Next, wash the pot and place it back on the stove on medium heat.
• Add the oil and vermicelli. Stir constantly and toast until the vermicelli turns golden brown.

4- Add Spices & Lentil Puree:

• Add turmeric, curry powder, and chicken bouillon to the toasted vermicelli. Stir well to combine.
• Return the creamy lentil mixture to the pot, adding 2 more cups of water.
• Stir and let it simmer uncovered for about 10 minutes, ensuring that the soup does not boil over.

5- Prepare the Butter Garnish:

• In a small separate pot, melt the butter over low heat.
• Add paprika and dried mint to the melted butter, stir to combine, and set aside.

6- Serve:

• Once the soup is ready, serve it in bowls.
• Drizzle the buttery garnish on top of each serving.
• Garnish with fresh parsley and serve with lemon slices on the side for an extra zing.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: Approx. 350 per serving
Proteins: 15g
Fats: 15g
Carbohydrates: 45g
Equipment: Large pot, hand blender, small pot

Cooking Tips:

• Always boil lentils uncovered to prevent them from boiling over.

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Hearty and Creamy Lentil Soup with Butter Garnish