Red Lentil Soup with Mint

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Pour a liter of water or pre-prepared broth into a small saucepan and add the washed lentils. There is no need to soak it, because it boils quite quickly. Place the pan over medium heat.

2. STEP 2

   

   Grate a small carrot on a coarse grater, finely chop the onion: you will need a small onion. As soon as the lentils begin to boil, you need to reduce the heat, carefully remove the resulting foam using a spoon or slotted spoon, and then add another 200 ml of water or broth. Cook for another ten minutes.

3. STEP 3

   

   Heat a wide flat frying pan, pour sunflower oil into it and add the diced butter to it. Add the onion, fry for one or two minutes until golden, add the carrots and fry, stirring constantly and tossing slightly, for another three to four minutes until the vegetables have softened. Add flour and continue to fry, stirring, for another three minutes.

4. STEP 4

   

   Carefully transfer the mixture from the frying pan to the pan and stir. Salt and pepper. If you want a real Turkish taste, you can add more pepper, but a teaspoon will be more than enough. Remove the pan from the stove. Add the cream and gently blend the soup with a hand blender until it forms a thick puree.

5. STEP 5

   

   Pour the soup into bowls, hang a slice of lemon on the edges and add a sprig of mint or parsley. You can also add breadsticks. At the end, decorate the soup with a tablespoon of cream.