Healthy lentil soup with seeds, dried garlic and dried rose petals as topping. The lentils lose some of their beautiful red colour when cooked, but the puree is very enjoyable! I love red lentils – I also need red lentils for my Dahl. This time I made a red lentil soup with red lentils, bouillon, carrots and Greek yoghurt. Red lentils provide a lot of nutrients and vitamins. After a meal, they prevent the rapid rise in blood sugar levels, lower cholesterol levels and protect against dangerous diseases.
They also contain a very high percentage of proteins, which are particularly good for our organs and muscles. They also provide a lot of fibre, potassium, magnesium, calcium, zinc, copper, phosphorus and iron. A great legume if you want to lose a little weight and eat a healthy diet. The highlight at the end – this recipe takes only 15 minutes.
Red Lentil Soup
- 2 pcs. Carrots
- 2 pcs. Small onions
- 200 gr Red Lentils
- 1 Tbsp. Butter
- 1 Tbsp. Lemon Juice
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Litre Vegetable Broth
- 1 Tbsp. Roasted Garlich
- Fresh Basil
- 1 Tbsp. Dried Rose Petals
- 1 Tsp. Seeds
Peel the carrots and onions and cut them into small cubes.
Heat the butter in a large pan and sauté the carrots, onions and red lentils.
Then deglaze with the stock and simmer for 10 minutes at low heat and covered.
Allow to cool a little and then puree everything in a blender. Season with salt, pepper and lemon juice and fold in the Greek yoghurt.
Decorate according to your taste. I took basil, seeds, dried rose petals and roasted garlic.
I hope you enjoyed the recipe & I look forward to your comments on my red lentil soup and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!