|Not much to look at, but it tastes faaaaabulous.|
A good friend is someone who makes your family lunch when she is fasting! It was Ramadan when a friend of mine showed me this recipe. She made us the most delicious veggie stir-fry and this lentil soup and then sat at the table, chatting with me, while I stuffed my face with her delicious food.
I love lentil soup and all its different variations. This soup is pretty straightforward. It's basically red split lentils and veggies with a dash of spice, all pureed up. The secret is adding one potato. The potato makes the consistency thick and creamy. You can make this lentil soup without the potato, but it just isn't the same. That's why I call it "One Potato Lentil Soup!"
|Veggies! We really splurged on that fennel, eh? ;D|
Anyway, once your veggies are starting to soften, add your red-split lentils. Don't add too much, or else the texture of your soup can get a bit dry. For a 3-litre pot of soup, I recommend using about a cup, or 200g.
Let the soup cook until the lentils are soft, then puree everything with a hand blender (or dump it into a food processor or blender, blend, and then return it to the pot), stir in some salt and black pepper, let everything sit for a few more minutes to let the salt and pepper mingle with the rest of the soup, give it a good stir, and then serve.
This soup is gluten-free and fat-free. Depenging on how many veggies and what size potato you use for this recipe, the total calories for the whole pot is about 1000-1200, or 100-120 calories a cup.