Red Lentil Soup

Preparation

1. 01

   Step 01

   Wash the red lentils thoroughly under running water in a sieve, picking out any stones or foreign matter.

2. 02

   sweating over medium heat

   Melt 1 tablespoon of butter in a large saucepan. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent.

3. 03

   sweating over medium heat

   Add the diced carrot and potato and cook for a further 2–3 minutes.

4. 04

   sweating over medium heat

   Add the washed red lentils to the pan and cook, stirring, for 1 minute.

5. 05

   simmering over low heat

   Add 1 litre of water (or beef/chicken stock). Season with salt and black pepper. Once it comes to the boil, reduce the heat and simmer for approximately 20 minutes, until the lentils are completely soft.

6. 06

   blending until smooth

   Blend the cooked soup with a blender until smooth. The consistency should be uniform, with no lumps remaining.

7. 07

   cooking and stirring over low heat

   Melt 1 tablespoon of butter in a small saucepan. Add the plain flour and cook over low heat for 1–2 minutes. Add the tomato purée and cook for a further 1 minute. Gradually stir this roux into the soup.

8. 08

   cooking over low heat

   Add the cumin and cook the soup over low heat for a further 5 minutes. If the consistency is too thick, you can thin it with hot water.

9. 09

   frying over low heat

   Melt 1 tablespoon of butter in a small frying pan and fry the dried mint for 30 seconds. Ladle the soup into bowls, drizzle the mint butter over the top and serve hot with a wedge of lemon.