Hello all food lovers and welcome to my virtual kitchen corner! Today I'm extra excited to share my latest culinary adventure - a creamy lentil soup with a touch of Philadelphia. It's a tasty combination of smooth red lentils, juicy carrots and the irresistible creaminess of the Philadelphia Original. A simple recipe that not only warms the heart but also the taste buds!
I love experimenting in the kitchen and creating dishes that are not only delicious but also easy to prepare for all the home cooks out there. This lentil soup is a perfect example of how, with a few simple steps and basic ingredients, you can create a meal that impresses both on a weekday evening and when you want to offer something extra tasty.
So, follow me through the recipe below, and together let's create a delicious dinner that smells amazing and tastes even better. Now, let's start the good cooking and enjoy a tasty lentil soup with Philadelphia. Bon appetit! 🍲💚
Ingredients:
- 3 carrots
- 3 cloves of garlic
- A splash of rapeseed oil for frying
- 7 dl of water
- 1 bouillon cube
- 400 g crushed tomatoes
- 0.5 tsp salt
- A pinch of black pepper
- 2 dl red lentils
- 2 dl Philadelphia Original
- The juice from 0.5 lemon
- 4 tbsp pumpkin seeds
Do this:
- Peel and slice the carrots. Chop the garlic. Fry the carrots and garlic in a pan with oil for a few minutes.
- Add water, stock cube, crushed tomatoes, salt and black pepper. Simmer, covered, until the carrots are almost completely soft, about 15 minutes.
- Add the lentils and cook for another 10 minutes until both the lentils and carrots are soft.
- Stir in the Philadelphia and blend the soup until smooth. Add more water if the soup becomes too thick and feel free to season with Norwegian Gastromat if you have it.
- Fry pumpkin seeds for a few minutes in a frying pan with olive oil and flake salt until they get a crispy surface.
- Pour the soup into a bowl, drizzle over some lemon juice and serve with pumpkin seeds.
