| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 362 | 6g | 1g | 58g |
| sugars | fibre | protein | salt |
| 9g | 12g | 18g | 0.5g |
I’m delighted to introduce a unique dish that pulls together a tapestry of flavors – the sumptuous and nutrient-rich Velvety Lentil Soup with Grains of Selim. This vegan-friendly recipe is vibrant and hearty, designed for people who love food that is both health-enhancing and full of rich textures and flavors.
The Dance of Flavors and Beneficial Ingredients
One of the reasons why I’m so passionate about this recipe, beyond its deliciousness, is the harmonious blend of ingredients. Much like intricate dance steps blending seamlessly together in a ballet, each ingredient plays its part in this culinary performance. The vibrant carrots, crisp celery, and fresh bell pepper deliver a delightful crunch, while the aromatic garlic and onions sautéed in olive oil create an enticing base. The star ingredient, dried red lentils, brings a rich depth to the dish, making it a filling and satisfying meal.
The health benefits of lentils can not be overstated. Its high level of soluble fiber can not only help regulate blood sugar levels but also reduce bad cholesterol. Added to that, the unique spice – Grains of Selim – is worth a special mention. Known for its potent antioxidant properties, it adds a warming, aromatic note to the soup, while simultaneously enriching its health value.
A Culinary Journey and Pairing Options
This recipe bears a similar warmth and heartiness to a traditional Spanish lentil stew, but what sets our Velvety Lentil Soup with Grains of Selim apart is its vibrant array of vegetables and unique blend of spices. It’s a kind of culinary journey, veering away from the familiar to explore something uniquely flavorful and health-nurturing.
This dish is incredibly versatile, working beautifully as a standalone meal or paired with delectable tapas-style plates. Picture it alongside a citrusy avocado salad, or a Spanish tortilla for a more robust meal. And, to truly embrace the tropical spirit, a refreshing, fruit-based cocktail could be the perfect accompaniment, adding a fun twist to your meal.
In short, this velvety lentil soup is a beautiful dance of flavors and health benefits. It is a testament to how simplicity and creativity can come together in a delicious symphony of taste and nourishment.
What You’ll Need
- 1.5 cups of dried red lentils
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Grains of Selim, crushed
- 1/2 cup of peeled and finely chopped tomatoes
- 6 cups of vegetable broth
- 1 cup of finely diced carrots
- 1 cup of diced celery
- 1 red bell pepper, chopped
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley
Method
Step One
Place the dried red lentils in a bowl of cold water and let them soak for half an hour, or until they have softened. Ensure to rinse well and set aside to drain afterwards.
Step Two
In a large pot, heat up the 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, then cook for about five minutes, or until the onions have turned translucent and the garlic is aromatic.
Step Three
Add the diced carrots, diced celery, chopped red bell pepper into the pot, stir well. Cook for another five minutes, or until the vegetables start to soften.
Step Four
Stir in the chopped tomatoes and cook for about two minutes. Following that, add the soaked and drained lentils, along with the crushed Grains of Selim, salt, and pepper. Cook for one or two more minutes to let the flavors meld together.
Step Five
Pour in the vegetable broth, make sure it covers all the ingredients. Increase the heat and bring the mixture to a boil.
Step Six
Once boiling, reduce the heat to low, cover the pot, and let it simmer. Let it cook for about 25 to 30 minutes, or until the lentils are fully cooked and the soup has thickened to your liking.
Step Seven
Remove the pot from the heat and stir in the fresh lemon juice and chopped parsley. Taste and adjust the seasoning if necessary. Serve the soup warm, garnished with some additional parsley on top if desired.
