Easy Lentil Soup
I am more traditional in the food I make, but also open to something new and what I really like. Until recently, we considered creamy soups interesting but not as sensational as a simple soup. Well, now it seems that I have completely changed my mind - I had some experiences and moments when I had to experiment with various types of creamy soups and ready - I became a fan and I already do them periodically.
They have the greatest advantage and success in children, they taste good from whatever you make them, even from vegetables that you don't normally even look at on the plate. Sofia actually devoured this soup, especially with the homemade croutons that gave it an interesting flavor and consistency.
Here's the red lentils I got from an oriental store. It can also be found in other stores, plafaruri, but if you can't find it, use other types of lentils or white beans.
The lentils wash well in some water.
Pour about 2 liters of water over it, put 1 onion cut into larger pieces and pieces of celery root. Let simmer for about 30-40 minutes.
During this time, heat the other vegetables for an extra flavor and color to the soup.
So, in a little oil, heat 1 onion, carrot and pepper - cut even bigger pieces (they will be blended anyway, so you really don't have to worry about the aesthetics of cutting vegetables).
Add 2 tablespoons of tomato paste when the soft vegetables are slightly softened - mix and leave for another 2 minutes.
After the lentils have boiled, add the hardened vegetables and let them boil for another 10-15 minutes.
Add the paprika to the soup, stir.
Blend the whole composition well, to be as fine and homogeneous as possible.
Season with salt and add the dried parsley. If you want, you can adjust the consistency of the soup here, if you want it more liquid add boiling water until you like how it is. And that's it!
Serve hot with white or wholemeal bread croutons.
It is unexpectedly good and very fragrant. I recommend you to try.
Good appetite!
