Cream of lentil and zucchini soup

A light creamy red lentil soup is a wonderful first course. Lightly sautéed carrots and onions give the dish a rich flavor, cream adds tenderness, and the lentil base makes it nourishing. Since red lentils require no soaking or long cooking, the whole process takes no more than 30 minutes. Accessible, easy and delicious. Try it!

Ingredients: Butter - 30 g. Onion - 1 pc. (130 g.) Carrot - 1 pc. (130 g.) Vegetable oil - 2 tbsp. Potatoes - 1-2 pcs. (200 g.) Zucchini - 1-2 pcs. (300 g.) Red lentils - 150 g. Salt - 1 tsp. (to taste) Paprika - 0.5 tsp. Oregano - 0.5 tsp. (to taste) Mixed peppers - 1/3 tsp. (to taste) Processed cream cheese - 2 pcs. (100 g.) Cream 20% - 100 ml. Herbs – for serving Croutons – for serving

Dice the onion, zucchini and potatoes, grate the carrot on a coarse grater.

Sauté the onion in butter until translucent, add the carrot and simmer for 3-5 minutes.

Add the zucchini and potatoes and simmer for about 3 minutes.

Add the rinsed red lentils, stir with the vegetables and pour over boiling water. Cook for 25-30 minutes.

Season with salt and your favorite spices, add the processed cheese.

Blend until smooth.

Ladle into bowls and garnish with cream. Serve with croutons and herbs.