Ingredients
Method
Preparation
- Prepare the Vegetables: Chop the potato, carrot, and onion into small pieces.
- Slice the leek.
- Rinse the Lentils: Rinse the red lentils thoroughly under cold water.
- Sauté the Vegetables: Heat 1-2 tbsp of olive oil and 1 tsp of butter in a large pot over medium heat.
- Add the chopped onion and sauté until soft, about 3-4 minutes.
- Add the chopped carrot and sliced leek. Sauté for another 2-3 minutes.
- Add a pinch of cumin and stir well.
- Add the chopped potato and mix thoroughly.
- Cook the Lentils: Add the rinsed red lentils to the pot and stir well.
- Pour in 1 liter (approximately 4.2 cups) of boiling water or broth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook for 10-15 minutes until the lentils and vegetables are tender.
- Add Tomato Paste and Seasonings: Stir in 1 tbsp of tomato paste and mix well.
- Add salt and pepper to taste.
- Add chopped cilantro or parsley.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only a part of the soup.
- Finish with Lemon Juice: Stir in lemon juice to taste (about 1 tbsp).
- Add a little more olive oil if desired.
- Serve: Ladle the soup into bowls and garnish with additional chopped herbs if desired.
- Enjoy your meal!
