INGREDIENTS
- 1 cup / 235 grams red lentil
- 2 medium onions
- 1 large carrot
- 2 medium red peppers ( or you can use 1 large bell pepper )
- 1 tbs / 15 ml tomato paste
- 1 tbs / 15 ml red pepper paste
- 1 tbs / 15 ml olive oil
- 1/2 tsp cumin ( or you can add more if you like the taste of it )
- 1 tsp / 4 grams sweet paprika
- 1 tbs / 7 grams garlic dust
- 5 cups / 1.5 liters water
- salt ( as you taste )
- black pepper ( as you taste )
- dried minced mint ( as you serve and it is optional )
FOR SAUCE ( optional )
- 3 tsp / 15 grams butter
- 1 tbs / 7 grams chilli flakes
INSTRUCTIONS
You need to wash your lentil with plenty of water till the water becomes clear. I washed mine 4 times. After that let them soak in the water for 30 minutes
Cut your onions, peppers, and carrot ( doesn't matter the size as you are going to blend the soup at the end )
Add the olive oil to a pot
Add your cut onions, pepper, carrot and saute them around 10 minutes or till the onion becomes transparent
Drain the lentils, wash them once more and add it to the pot
Add the water
Add the tomato and pepper paste, cumin, garlic dust, paprika, salt, and black pepper
Boil it for 25 minutes
Let it cool off a little bit and blend the soup ( i used a vertical blender for mine )
FOR SAUCE: Add the butter to a small pan and add the chili flakes. Fry it for 1 minute over a small fire while constantly mixing with a teaspoon . Be careful as it can burn very fast.
In a deep plate add your soup, add some minced dried mint on the top and with the teaspoon add some sauce for decor. You can see better in the photo below.
* Notes
You can skip soaking the lentils if you are in a hurry. I noticed that for me it is easier to digest them if I soak them first.
The butter sauce is optional but it will give a nice flavor. You can skip it if you want to keep it vegan.
In my recipe, I used sweet chili flakes but if don't have it in hand, use the hot chili flakes instead. Just be careful with the quantity if you don't like it too spicy
ENJOY!
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