January 20, 2021

Red Lentil Cream Soup with Tahini

Name: Red Lentil Cream Soup with Tahini
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 tbsp Olive Oil; 1 Medium White Onion; 2 Garlic Cloves; 2 tsp Cumin; 1/2 tsp Dried Coriander Leafs; 1 tsp Smoked Paprika; 2 Carrots; 2 Celery Sticks; 1 Red Pepper; 1 L Vegetable Stock; 200 g Red Lentil; 1 Can Plum Tomatoes; 3 tbsp Tahini; 2 tbsp Lemon Juice

This is the soup for those gloomy, rainy or cooler days during the year, or most of the year if you are living in the UK. Oh well if mother nature is not on our side on this island lets make it more bearable with a silky, packed with vegetables and spices bowl of soup.

In this recipe, we gonna take a bit different approach to lentils. Usually, we eat them as a whole grain but this time we will blend all the ingredients together to create this silky texture. You won’t need anything apart from a good piece of bread to go with it as there are tons of other components that make it super hearty and filling.

Tahini in this recipe can be moderated to your taste. You can put more or less, it’s up to you. I usually go for 3 big tablespoons so I can still taste it but it’s not overpowering.

This soup is a great recipe for everyone as it’s absolutely vegan. We top it up with some yoghurt but tried with dairy-free version (soya) and it’s also really good 😊

Red Lentil Cream Soup with Tahini

Uncommonly Delicious

Print Recipe

Prep Time 10 mins

Cook Time 30 mins

Course Soup

Servings 4

Ingredients

4 tbsp Olive Oil
1 Medium White Onion
2 Garlic Cloves
2 tsp Cumin
1/2 tsp Dried Coriander Leafs
1 tsp Smoked Paprika
2 Carrots
2 Celery Sticks
1 Red Pepper
1 L Vegetable Stock
200 g Red Lentil
1 Can Plum Tomatoes
3 tbsp Tahini
2 tbsp Lemon Juice

Instructions

In a large pot heat up the olive oil. Add chopped onion and cook until translucent. Add crushed garlic, cumin, coriander and smoked paprika. Mix it all together and cook until spices release their aroma. Be careful not to burn them.
Once the onion and spices are ready add sliced carrots and chopped pepper. Season with a pinch of salt and black pepper and cook for 2-3min.
Pour in vegetable stock and bring to boil. Clean red lentils with water and place in the pot. Follow with tomatoes and cover your pot with a lid. Cook for 15-20 min on low heat.
Once the lentils and vegetables are soft, take the pot off the heat, add tahini and lemon juice. Blend with the hand mixer until smooth. Season to taste with salt and pepper if necessary.
Serve with bread and yoghurt (dairy or non-dairy).