Describe the process of cooking a puree lentil soup?

Cooking a Puree Lentil Soup: A Simple Guide

This recipe provides a basic framework. Feel free to adjust spices and ingredients to your liking!

Ingredients:

* 1 cup dried green lentils, rinsed

* 1 large onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 4 cloves garlic, minced

* 4 cups vegetable broth (or water)

* 1 teaspoon dried thyme

* 1/2 teaspoon dried oregano

* Salt and pepper to taste

* Olive oil for sauteing

* Optional: 1/2 cup chopped fresh parsley or spinach

Instructions:

1. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and sauté for about 5-7 minutes, until softened.

2. Add garlic and spices: Stir in minced garlic, thyme, and oregano. Sauté for another minute, allowing the spices to release their aroma.

3. Add lentils and broth: Pour in the lentils and vegetable broth (or water). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.

4. Puree the soup: Once the lentils are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth.

5. Season and serve: Season the soup with salt and pepper to taste. If desired, stir in chopped fresh parsley or spinach.

6. Optional garnish: Serve hot with a dollop of sour cream, yogurt, or a drizzle of olive oil.

Tips:

* For a thicker soup, you can add a spoonful of cornstarch slurry (mixed with cold water) to the soup while simmering.

* To enhance the flavor, you can toast the lentils in a dry pan for a few minutes before adding them to the broth.

* This soup is a great base for variations. Add diced tomatoes, chopped spinach, or a splash of lemon juice for additional flavors.

* Leftovers can be stored in the refrigerator for up to 3 days.

Enjoy your creamy and delicious puree lentil soup!