Creamy Lentil Soup
Perfectly Comforting on a Cold Winter Day
Simple flavours and a touch of rustic makes this soup an easy choice for quick and easy meal, especially on chilly, winter days.
The bulk of the recipe is made with inexpensive ingredients such as potatoes and red lentils, both which are great sources of calories as well as fibre, that will help to keep you full for longer.
The potatoes once blended really help to achieve the ultimate creaminess, which is irresistible for when you dip in a nice thick slice of toasted bread.
I used this lovely and fresh oregano for this recipe, either Greek or Syrian oregano would work well here, the Syrian variety being the more potent in flavour than it's Greek cousin.
I topped the soup with edible flowers, more oregano, and some nutritional yeast, I also recommend an extra small squeeze of fresh lemon juice over the top when serving to help pop the flavours even more!
Creamy Lentil Soup Recipe
- 1 cup red lentils
- 2 medium potatoes, peeled, diced
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 2 sprigs of Syrian or Greek oregano
- 1 lemons juice
- 1 tbsp vegetable stock bullion or 1 low-salt vegetable stock cube
- 3 cups water
- Place all the ingredients into a medium-sized pot. Bring to the boil.
- Simmer whilst stirring frequently to prevent the lentils sticking for 20-25 minutes, or until the potatoes are cooked through.
- Using an immersion hand blender or a blender, blitz until creamy.
- Top with nutritional yeast and serve on it's own or with crusty bread.
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