A nutritious soup made by cooking red lentils with carrot and potato and blending them to a smooth consistency. Lightly spiced, this recipe offers a good starting point even for children unfamiliar with lentils.
Heat the olive oil in a pot and sauté the onion until it turns pink; add the tomato paste and sauté briefly.
Add the washed lentils, carrot, and potato to the pot and pour in enough hot water to cover them.
Bring the mixture to a boil, then cook over low heat until the lentils and vegetables are completely soft.
Blend the soup until smooth; add the cumin and salt and bring to one more boil before serving.
Important: while blending the soup, don't fill the container more than halfway and keep the lid ajar to prevent hot liquid from spilling over. Caution: make sure the soup has cooled before serving, lentil soups retain heat for a long time. This recipe contains no animal products.
If you briefly toast the cumin in oil and add it last, the soup's aroma comes out much more pronounced.
Admin DadaGastro · verified in test kitchenÇocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı. Kızım da yardım etti, birlikte yapmak keyifliydi.
Bekletme süresini atladım, tadı biraz eksik kaldı. Karıştırırken fazla çırpmışım, dokusu sertleşti.
Yapışmayı önlemek için kabı biraz daha yağlamayı deneyin.
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