Red Lentil Soup

Soups | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Source: J. Smith 'Vegetarian Cuisine for Foodies'

Ingredients

Lentils - 7.1 oz
Potato - 5.3 oz
Carrot - 1 piece
Onion - 1 head
Butter - 1.4 oz
Chicken Broth - 1 qt
Passata Tomato Sauce - 1 tablespoon
Paprika - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Ground Cumin - ½ teaspoon
Dried Rosemary - ½ teaspoon
Natural Yogurt - 4 teaspoons
Meyer Lemon Juice - 2 tablespoons
Fresh Mint - to taste

Step by Step guide

Step 1

Rinse the lentils and let the water drain. Wash, peel, and dice the carrot and potato. Peel and finely chop the onion. Heat the vegetable broth.

Step 2

Melt 30 grams of butter over medium heat and sauté the onion until translucent. Add the carrot and potato and sauté for 3 minutes, then add the lentils, tomato paste, paprika, and cook for another minute. Season with salt, pepper, cumin, and mint. Pour in the hot broth and cook covered for 15 minutes, stirring occasionally.

Step 3

Stir the soup until smooth, then add the lemon juice. Pour into warmed bowls. Whip the yogurt until creamy, add 1 tablespoon to each serving, and swirl with the back of a spoon to create a spiral pattern. Garnish with mint leaves.