A velvety classic soup where red lentils are cooked with onion, carrot and potato, then smoothly puréed. Made without flour, this light yet filling soup is served with lemon and mint 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 overflow. You can thin the consistency to your taste by adding hot water. A squeeze of lemon into the bowl just before serving noticeably brightens the soup's flavor. Keeps in a covered container in the refrigerator for 3 days; thin with water when reheating.
Heat mint or red pepper flakes in a spoon of hot olive oil for a few seconds and drizzle it over the soup; this traditional oil garnish gives plain lentil soup a restaurant-style aroma.
Admin DadaGastro · verified in test kitchenPişirme süresi fırın tipine göre değişir mi? Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir? Fırın yerine tencerede yapmak mümkün mü?
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Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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