A classic, velvety soup made by cooking red lentils with onion, carrot and potato, then blending until smooth. Light yet satisfying and made without flour, it is served with lemon and mint-infused olive oil.
Heat the olive oil in a pot and sauté the onion until soft, add the carrot and potato and stir for a few minutes, then add the tomato paste and sauté briefly.
Add the washed red lentils and hot water and bring to a boil, then lower the heat and cook until the lentils and vegetables are thoroughly soft.
Let the soup cool slightly and blend with an immersion blender or blender until smooth. Add salt and black pepper and simmer for a few more minutes; adjust the consistency with hot water. Note: Leave an air gap when blending hot soup.
Heat a spoon of olive oil in a small pan, warm the mint and red pepper flakes for a few seconds, and drizzle over the soup. Serve with lemon slices.
Important: Let the soup cool slightly before blending; hot liquid can build up pressure in a closed blender and spill over. Thin the soup with hot water to suit your taste. A squeeze of lemon just before serving really brings out the flavor. Store in a covered container in the refrigerator for up to 3 days, and add a little water when reheating.
Pişirme süresi fırın tipine göre değişir mi? Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
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