Red Lentil Soup
Crispy Glazed Beef, Sencha’s Dishes
Prep Time: 10 minutes | Cook Time:30 minutes | Serves: 4-6 people
One pot. Thirty minutes. The creamiest lentil soup with zero cream, packed with antioxidants and fiber that actually fills you up!
Your new go-to comfort soup that's healthy, hearty, and ridiculously easy!
This isn't just any lentil soup -- it's pure comfort in a bowl! Red lentils break down naturally to create a velvety, creamy texture without a single drop of cream. Packed with protein, fiber, and iron, this vibrant orange soup keeps you full and energized for hours. Serve it with crispy pita bread and a sprinkle of smoky paprika for the perfect cozy meal!
Ingredients
For the Soup
1 cup red lentils, rinsed well
2 medium onions, finely chopped
4 garlic cloves, minced
2 medium carrots, chopped
2 medium potatoes, peeled and cubed (optional but makes it creamier)
3 tablespoons olive oil
1 tsp cumin powder
½ tsp turmeric
¼ tsp black pepper
1 to 1½ tsp salt (adjust to taste)
5 cups water
1 cube vegetable or chicken stock
Juice of ½ lemon
For Serving
Crispy fried or baked pita bread pieces
Fresh chopped parsley
Smoked paprika for sprinkling
Drizzle of olive oil (optional)
Instructions:
Rinse the Lentils
Rinse the red lentils thoroughly under cold water until the water runs clear. This removes excess starch and prevents foaming. Set aside.
Sauté the Onions
Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and a pinch of salt. Stir for 4 to 5 minutes until soft and translucent.
Add Garlic & Vegetables
Add the minced garlic, chopped carrots, and cubed potatoes to the pot. Sauté together for a minute or two until the aromas come out.
Add the Spices
Sprinkle in the cumin, turmeric, and black pepper. Stir for about 30 seconds, letting the spices coat the vegetables and release their flavors. The beautiful golden color will start to develop!
Add Lentils & Liquid
Add the rinsed lentils and mix them into the spices until well coated. Pour in 5 cups of water and add the stock cube. Stir everything together.
Simmer
Bring to a boil, then lower the heat and let it simmer for 30 minutes. Stir occasionally. The lentils will break down and naturally thicken the soup, creating that creamy texture. Test the potatoes and carrots with a fork -- they should be soft and cut through easily.
Blend Until Smooth
Turn off the heat and let cool for a few minutes. Use a stick blender directly in the pot to blend until completely smooth and creamy. The lentils and potatoes create that luxurious texture without any cream! If using a regular blender, work in batches and be careful -- it's hot.
Adjust & Finish
Check the consistency -- if it's too thick, add a splash of water and stir. Taste and adjust with more salt and pepper if needed.
Serve & Garnish
Ladle the creamy soup into bowls. Top with crispy fried or baked pita bread pieces, a generous sprinkle of smoked paprika, fresh chopped parsley a drizzle of lemon juice.. Look at that gorgeous color and texture -- the perfect comfort food for a cold day!
Tips & Variations
Extra creamy without potato: Reduce the water slightly (to 4½ cups) and blend longer
Storage: Refrigerate up to 3 days and reheat gently, adding a splash of water if it thickens
Baked pita option: Cut pita into pieces, brush with olive oil, and bake until crispy instead of frying
Nutritional boost: Lentils have magnesium and zinc, great for your bones and muscles
Freezer-friendly: Make a big batch and freeze portions for up to 3 months
What Makes This Soup Special
Budget-friendly -- made with affordable, wholesome ingredients
Minimal cleanup -- one pot means more time to enjoy
Versatile -- easily customizable with your favorite vegetables or spices
Family-approved -- smooth, comforting flavor that everyone loves
Ready to enjoy this cozy bowl of comfort?
This Creamy Lentil Soup is so good and so easy to make! It's nourishing, satisfying, and perfect for those days when you need comfort in a bowl. I'd love to see your version -- share your photos and let me know if you tried any creative twists! Until next time, happy cooking!
Hello, World!
Crispy Beef with Sweet Sticky Sauce
Ultra-Crispy Beef in a Sticky-Sweet Glaze That'll Have Everyone Coming Back for More! Tender beef strips with a crunchy coating, tossed in a glossy sweet and tangy sauce. The secret is the double cornstarch technique that keeps the beef crisp even after coating. Paired with cool, refreshing pickled cucumber for the perfect balance.
Ingredients
Instructions
- Put your beef into the freezer for 30 minutes before you begin. This firms up the meat just enough to make slicing into thin, even strips much easier.
- Halve the cucumber lengthwise and scrape out the seeds with a spoon.
- Slice into thin half-moons and spread them on your serving plate.
- Pour the rice vinegar over the cucumber slices and set aside. The vinegar will lightly pickle them while you work on the beef, adding brightness to the finished dish.
- In a bowl, whisk together the soy sauce, sweet chili sauce, and freshly squeezed orange juice. Set this mixture aside – you'll cook it later once the beef is fried.
- Remove beef from freezer and slice horizontally to create two thinner pieces.
- Place beef between cling wrap and pound with a meat mallet to an even 0.5cm thickness for even cooking and crispiness.
- Identify the grain (direction of muscle fibers) and slice across the grain into thin strips for maximum tenderness.
- Place beef strips in a bowl and toss with 2 tablespoons cornstarch until evenly coated. Set aside while heating oil.
- Fill a wok or deep pan halfway with peanut oil.
- Heat over high heat until oil reaches frying temperature (test with a wooden chopstick – if bubbles form immediately around it, it's ready).
- Add remaining 3 tablespoons cornstarch to beef and toss for a double coating.
- Working in 2-3 small batches, carefully lower beef into hot oil (avoid overcrowding).
- Fry each batch for 4-5 minutes until dark brown and crispy.
- Remove with slotted spoon and drain on paper towels.
- Pour sauce mixture into wok over high heat.
- Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally.
- Sauce is ready when thickened and coats the back of a spoon.
- Turn off heat once sauce is thick and glossy.
- Add all fried beef to sauce and toss quickly to coat completely.
- Spoon glazed beef over cucumber on serving plate.
- Garnish with sliced spring onions and sesame seeds.
- Serve immediately with steamed rice.
Notes
Tips for Perfect Results
- Freeze the beef first – Makes slicing thin strips so much easier
- Slice against the grain – This is crucial for tender, not chewy, beef
- Double coating is key – Two applications of cornstarch create maximum crispiness
- Test your oil temperature – Use the chopstick trick to ensure it's hot enough
Storage
This dish must be eaten immediately while the beef is at its crispiest. The coating will become soggy if stored, so it's best to enjoy it fresh right after cooking.
Hi, I’m Sencha. welcome to my kitchen! I’m a home cook with Korean and Vietnamese roots, raised in the Middle East. In my kitchen, cultures blend and flavor comes first. I share comforting, everyday recipes inspired by my heritage and upbringing: bold Korean, fresh Vietnamese, cozy Arabic dishes — made with love for family, and now for you!
