Creamy Red Lentil Soup with Shrimp and Spinach Pasta
Automatically translated from Romanian. See the Romanian original
A smooth red lentil cream soup, flavored with garlic and onion, served with sautéed shrimp and spinach pasta, sprinkled with red pepper flakes.
Ingredients
Method
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Sauté the garlic and onion.
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Add the lentils and 3 cups of water, then let it boil for about 40 minutes.
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Puree the boiled lentils together with seasonings 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, sauté the peeled shrimp in a pan for 3-4 minutes.
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Serve the lentil 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 is... 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 huge!!! I thought I'd get something new, to use ingredients I haven't tried or seen before.
Today I'm making a smooth lentil cream soup, for which I used 1 cup of red lentils (you can find them here at a great price), 1/2 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 boiled for about 40 minutes, after which I pureed it with seasonings and 1 teaspoon of nutritional yeast.
I put water on to boil for the spinach pasta, and while the water was boiling, I pan-seared the peeled shrimp for 3-4 minutes.
The cherry on top is the red pepper flakes. My goodness, if I had known they existed sooner, I wouldn't have bothered drying peppers at home myself.
Lunch is ready! And it is DE-LI-CIOUS!!
