Red Lentil Soup
Ingredients for Red Lentil Soup Recipe
- 2 glasses of red lentils
- 1 onion
- 2 tablespoons of flour
- 1 carrot
- Half a tablespoon of chili or tomato paste (you can increase it if you want it to be red or not use it at all)
- 1 dessertspoon of salt
- Half a teaspoon of black pepper
- 1 teaspoon of cumin (optional)
- 2 liters of hot water
- 5 tablespoons of sunflower oil
For the sauce:
- 2 tablespoons of butter
- 1 dessertspoon of red pepper powder
- For the red lentil soup, the oil is poured into the pan and the chopped onions are roasted until they turn slightly pink. Then flour is added and roasting is continued on low heat.
- If tomato paste is to be used, tomato paste is added, after roasting, diced carrots and thoroughly washed and drained lentils are added.
- Add water to it, mix it and close the lid of the pot.
- Our soup is cooked on medium heat until it boils, and after boiling, it is cooked on low heat, by stirring occasionally, until the lentils and carrots soften.
- After the soup is cooked, it is well crushed with a hand blender. If you don't have a blender, you can also strain it.
- Add black pepper, salt and optionally cumin and mix.
- Cook for 5 more minutes and take it off the stove.
- If the consistency is dark, some water is added and boiled for a while.
- In the meantime, take two tablespoons of butter in a small pan, heat it up and add a teaspoon of red pepper powder and take it off the stove.
- After the lentil soup is taken into a serving bowl, red pepper sauce is poured on it and served with a slice of lemon.
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