Red lentil cream soup with shrimp and spinach pasta
Automatically translated from Romanian. See the Romanian original
A smooth red lentil cream, with sautéed garlic and onion, served with pan-seared shrimp and spinach pasta, sprinkled with red pepper flakes.
Ingredients
Method
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Sauté the garlic along with the onion.
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Add the lentils and pour in 3 cups of water.
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Let it simmer for about 40 minutes.
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Puree the mixture with spices and 1 teaspoon of nutritional yeast.
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Bring water to a boil for the spinach pasta.
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While the water is boiling, pan-sear the peeled shrimp for 3-4 minutes.
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Serve the cream soup sprinkled with red pepper flakes.
The story behind this recipe
The recipe might seem difficult at first glance, but it's not at all. The steps are very easy to follow, and the result... yummy!!!
Below I played around with organic ingredients from vegis.ro, where it's hard to decide what to buy because the variety of products is so great!!! I thought I'd get something new, to use ingredients I hadn't tried or seen before.
Today I'm making a smooth lentil cream, for which I used 1 cup of red lentils (you can find them here at a very good price), 1/2 a red onion, 1 garlic clove, and nutritional yeast.
I sautéed the garlic along with the onion, then added the lentils and poured in 3 cups of water. It simmered for about 40 minutes, after which I pureed it with spices and 1 teaspoon of nutritional yeast.
I brought water to a boil for the spinach pasta, and while it was boiling, I pan-seared the peeled shrimp for 3-4 minutes.
The icing on the cake is the red pepper flakes. Goodness, if I had known they existed earlier, I wouldn't have bothered drying peppers at home myself.
Lunch is ready! And it is DE-LI-CIOUS!!
