Red Lentil Soup

Preparation

1. 01

   Step 01

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

2. 02

   sauté over medium heat

   Melt 1 tablespoon of butter in a large pot. Add the finely chopped onion and sauté until softened, 3–4 minutes.

3. 03

   sauté over medium heat

   Add the carrot and potato cubes and sauté for 2–3 more minutes.

4. 04

   sauté over medium heat

   Add the rinsed red lentils to the pot and sauté, stirring, for 1 minute.

5. 05

   simmer over low heat

   Add 1 liter of water (or beef/chicken broth). Season with salt and black pepper. Once it comes to a boil, reduce the heat and simmer until the lentils are completely tender, about 20 minutes.

6. 06

   blend until smooth

   Blend the cooked soup with an immersion blender until completely smooth. The consistency should be uniform with no lumps remaining.

7. 07

   cook and stir over low heat

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

8. 08

   cook over low heat

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

9. 09

   toast over low heat

   Melt 1 tablespoon of butter in a small skillet and toast the dried mint for 30 seconds. Ladle the soup into bowls and drizzle the mint butter over the top. Serve hot with a lemon wedge.