Lentil Soup with Mint

Description

Lentil soup can be made with vegetable, beef, or chicken broth. Instead of mint, you can garnish it with parsley. Squeeze lemon into the soup right in the bowl.

Ingredients

• Lentils - 5 oz
• Onion - 1 head
• Carrot - 1 piece
• Safflower Oil - 0 fl oz
• Butter - 0 oz
• Wheat Flour - 0 oz
• 33% Cream - 0 fl oz
• Salt - to taste
• Ground Black Pepper - to taste
• Lemon - ½ pieces
• Mint - to taste

Step by Step guide

Step 1

Pour one liter of water or pre-prepared broth into a small pot and add the rinsed lentils. There is no need to soak them, as they cook quite quickly. Place the pot over medium heat.

Step 2

Grate a small carrot on a coarse grater and finely chop a small onion. Once the lentils begin to boil, reduce the heat and gently skim off the foam that forms using a spoon or slotted spoon. Then, add another 200 ml of water or broth. Cook for another ten minutes.

Step 3

Heat a wide, flat frying pan and pour in sunflower oil, then add diced butter. Add the onion and sauté for two to three minutes until it becomes golden, then add the carrot and continue frying, stirring constantly, for another two to three minutes until the vegetables soften. Sprinkle in the flour and keep frying, stirring, for another one and a half to two minutes.

Step 4

Carefully transfer the mixture from the skillet to the pot and stir. Season with salt and pepper. Remove the pot from the heat. Add the cream and gently blend the soup with an immersion blender until it becomes a thick puree.

Step 5

Ladle the soup into bowls, hang a lemon wedge on the edge of each bowl, and add a sprig of mint or parsley. You can also include breadsticks. Finally, garnish the soup with drops of cream using a tablespoon.

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