This comforting Creamy Lentil Soup is perfect for Ramadan, as it’s nourishing, easy to make, and very filling!
After seeing some fellow content creators make their incredible creamy lentil soups this week, we were inspired to make our own! And the timing couldn’t have more perfect, as a giant bag of all natural red lentils from Ariana Sweets, Inc showed up on our doorstep. Ariana Sweets has all of your Afghan food needs covered with their high quality products.
Want to make the most amazing Creamy Lentil Soup? Follow our process!
Creamy Lentil Soup is a comforting dish perfect for Ramadan, offering nourishment and ease of preparation. The recipe includes sautéed onions, garlic, and carrots seasoned with cumin, coriander, paprika, turmeric, and cinnamon. Red lentils and water are added, then simmered until soft. After blending until smooth, heavy cream is incorporated for richness. Finally, the soup is garnished with red pepper flakes and cilantro for added flavor and enjoyment.
This is an absolute MUST TRY!
Tips on Making The Best Creamy Lentil Soup
Sauté Aromatics Well: Ensure to sauté the onions and garlic until they are soft and fragrant. This step helps to develop the flavor base of the soup.
Use Fresh Spices: Freshly ground spices can elevate the flavor profile of the soup. Opt for high-quality spices and consider toasting them lightly before adding to the soup for enhanced aroma.
Balance Creaminess: Adjust the amount of heavy cream based on your preference for creaminess. Start with the suggested amount and gradually add more if you desire a richer texture.
Blend Until Smooth: Use a blender or immersion blender to achieve a smooth consistency. This step helps to create a velvety texture and ensures that all ingredients are well incorporated.
Season Thoughtfully: Taste the soup as it cooks and adjust the seasoning accordingly. Remember that flavors may intensify as the soup simmers, so it’s best to start with less salt and pepper and add more if needed.
Garnish for Flavor and Texture: Garnishes like red pepper flakes and cilantro not only add visual appeal but also contribute to the overall flavor and texture of the soup. Feel free to experiment with different toppings to suit your taste preferences.
Ingredients
- 3 tbsp Oil
- 1 Yellow Onion (chopped)
- 1 tbsp Garlic (minced)
- 1 cup Carrots (chopped)
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- Salt & Pepper (to taste)
- 3 tbsp Tomato Paste
- 2 cups Red Lentils
- 5 cups Water
- 1 cup Heavy Cream
- Red Pepper Flakes
- Cilantro
Directions
To make this creamy red lentil soup, begin by sautéing onions and minced garlic in oil.
Then add carrots and seasonings. Cook for a few minutes, then add tomato paste, red lentils, and water.
Bring to a boil, then cover and cook on super low for 30 minutes, or until lentils and carrots are soft.
Blend until smooth, then add heavy cream. Add more heavy cream if a more soupy consistency is desired.
Top with red pepper flakes and cilantro and enjoy!
STORAGE RECOMMENDATIONS
REFRIGERATION
Creamy Lentil Soup can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Creamy Lentil Soup can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or a stovetop to gently reheat the Creamy Lentil Soup on medium to low heat.
FREQUENTLY ASKED QUESTIONS
Yes, you can use other types of lentils such as green or brown lentils, but keep in mind that they may have different cooking times and textures. Adjust cooking times accordingly.
Yes, you can make this soup vegan by substituting the heavy cream with a non-dairy alternative such as coconut cream or cashew cream. Additionally, ensure that the tomato paste used is vegan-friendly.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.
Yes, you can freeze creamy lentil soup for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Creamy lentil soup pairs well with a variety of accompaniments such as crusty bread, naan bread, or a simple green salad. You can also serve it with a dollop of yogurt or a sprinkle of grated cheese for added creaminess.
Want More Great Recipes like this? Here are some of our Go-To Recipes!
Beef Korma
Challow, an Afghan White Rice
Kabuli Palaw, Afghan Brown Rice
Cilantro Green Chutney
Salata – Afghan Salad
Love Our Creamy Lentil Soup? Give Us Feedback!
If you make our Creamy Lentil Soup, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Creamy Lentil Soup
Ingredients
- 3 tbsp Olive Oil
- 1 Yellow Onion, chopped
- 1 tbsp Garlic, minced
- 1 cup Carrots, chopped
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- Salt and Pepper to taste
- 3 tbsp Tomato Paste
- 2 cups Red Lentils
- 5 cups Water
- 1 cup Heavy Cream
Optional/Recommended Toppings
- Red Pepper Flakes
- Cilantro
Instructions
- To make this creamy red lentil soup, begin by sautéing onions and minced garlic in oil.
- Then add carrots and seasonings. Cook for a few minutes, then add tomato paste, red lentils, and water.
- Bring to a boil, then cover and cook on super low for 30 minutes, or until lentils and carrots are soft.
- Blend until smooth, then add heavy cream. Add more heavy cream if a more soupy consistency is desired.
- Top with red pepper flakes and cilantro and enjoy!
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