6 Servings
1 Hour, 10 Minutes
Allergens
Growing up in Montreal, the winters felt undesirably endless. The charm of snowflakes coating the ground and painting our city white quickly dissipated when we’d feel the biting chill of the cold air. Thankfully, my mother always had something hot and comforting to serve us. These recipes are inspired by those meals. Enjoy a bowl of this hearty soup when you crave the comfort of a warm winter meal. Red lentils are an excellent choice for creamy soups since they cook quickly and break down into a smooth, velvety mush. They are packed with protein and pair well with root vegetables. This recipe can easily be a main course, with a side of hearty salad or sautéed vegetables.
In a large pot, heat the olive oil over medium heat. Sauté the onion until it is translucent. Add the lentils, squash, carrot, potato, garlic, salt, and pepper. Coat the mixture in the oil and cook for two to three minutes. Add the vegetable stock. Cover the pot and bring the liquid to a boil. Reduce to a simmer and cook until the vegetables are soft, approximately 40-45 minutes.
Remove from heat and purée using an immersion blender. Mix in the heavy cream or coconut milk, if using, until fully incorporated. Season with fresh parsley, and add a little more salt and pepper, according to taste.
Ladle into bowls and serve.
Variations:
For a dairy version, you can substitute heavy cream for the coconut milk.
Should I purchase the red lentils , dry in a bag? Or in a can? Haven’t made it yet. Waiting for a reply. Thanx
I live in Israel and I have never seen lentils in a can. However, I have used dry red lentils often. I use the Kitov pre-checked or Maya and both are vacuum packed. I check a small amount as instructed. (They are always bug free so far). I rinse them well and then throw them into whatever I am making. They soften very fast and blend well. They add great flavor to vegetable soups. Good luck and good Shabbos.
Dry lentils will work well!
Very versatile recipe I made this soup with sweet potatoes instead of squash and carrots, because that’s what I had at home, and water instead of stock. I added some cinnamon at the end and it was a big hit! Everyone loved it, even my picky 6 year old!! Thanks!
We are so happy you enjoyed this recipe! Thank you for letting us know of the variations- we love to hear how people re-create our recipes!
So hearty and easy to make! So, I am on a clean eating regimen this month and have to avoid a lot of certain foods (gluten, dairy, soy, etc.), so as soon as I came across this recipe, I knew I wanted to give it a try. I have personally never made soup from scratch before, but this one was so easy! I did replace the white potato with sweet potato for the sake of my healthy eating program and used white, yellow, and orange baby rainbow carrots instead of whole ones, because that is what I had on hand. What made this recipe even easier is that I had a 1-second slicer that I can feed my veggies through that makes them all uniformly sized so they all cooked evenly, and it really minimized my prep time. The amount of spice was perfect as listed in the recipe. I did add cashew milk, which I liked, and I poured the soup into my blender rather than using my immersion blender, which I think was easier. A great recipe I look forward to repeating in the future!
It looks delish.