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A Bowl of Comfort – Velouté Red Lentil Soup

Some of the most comforting meals come from the simplest ingredients. A handful of lentils, a drizzle of olive oil, a squeeze of lemon—and somehow, magic happens.

This velouté red lentil soup is the kind of dish our grandmothers would prepare on quiet Lenten days, when the house was filled with the smell of simmering vegetables and the soft bubbling sound of a pot on the stove. No meat, no fuss, just love and nourishment in every spoonful.

Silky smooth, lightly spiced with cumin and paprika, and finished with lemon and a good olive oil drizzle—this soup is more than a meal. It’s a hug in a bowl.

Perfect for Lent, perfect for everyday simplicity.

Serve it with crusty village bread and a few olives on the side. That’s all you really need.

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Crockery & ingredients I love using—find them all here. My Mediterranean Greek Pantry

1 cup red lentils (rinsed well)

1 medium onion, chopped

1 carrot, chopped

1 small potato, chopped

1 garlic clove, minced

3 tbsp olive oil (plus extra for drizzling)

1 tsp ground cumin

1/2 tsp sweet paprika (optional: smoked paprika)

Salt & freshly ground pepper

1 bay leaf

4 cups vegetable broth or water

Juice of 1 lemon (or to taste)

Optional Garnish

Extra virgin olive oil

Lemon zest or a lemon wedge

Croutons or toasted bread

A sprinkle of chili flakes or fresh parsley

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Directions

Sauté the base: In a large pot, heat the olive oil and sauté the onion until soft and translucent. Add garlic, carrot, and potato. Cook for 2–3 minutes, stirring.

Add spices: Stir in the cumin and paprika, letting the spices bloom for a minute.

Add lentils & broth: Add the rinsed red lentils, bay leaf, and broth (or water). Bring to a boil, then reduce heat and simmer for about 25–30 minutes, or until everything is tender.

Blend: Remove the bay leaf. Use a hand blender to puree the soup until smooth and velvety. (You can also use a blender in batches.)

Season & finish: Add salt, pepper, and lemon juice to taste. Stir and adjust seasoning if needed.

Serve: Drizzle with extra virgin olive oil, garnish as desired, and enjoy with crusty bread.

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