A simple recipe in which red lentils are cooked together with carrot and potato and turned into a smooth soup. Flavored with cumin and lemon, this soup is served hot and preferred as a light starter.
Heat the olive oil in a pot and sauté the onion, carrot, and potato for a few minutes.
Add the washed lentils and hot water, add the salt, and cook over low heat until the vegetables and lentils are tender.
Blend the soup until smooth, sprinkle with cumin, and serve hot with lemon slices.
Important: Red lentils soften faster than other lentils, so watch the cooking time — extending it can make the soup too watery. Contains no allergen.
If you add a few drops of lemon juice and a little cumin at serving time, the soup's taste becomes much livelier.
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