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