Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), peeled, roughly diced
- 1 carrot (s), peeled, roughly diced
- 2 potatoes, peeled, roughly chopped
- 50 ml sunflower oil
- 200 g lentils, red, washed
- salt
- 1 ½ liters boiling water
- 50 g butter
- 1 tablespoon tomato paste
- 0.5 tablespoon ½ paprika powder, (noble sweet or hot pink)
- 1 tablespoon mint, dried
Print Recipe
Pin Recipe Instructions
- Steam the onion and carrot pieces in the hot oil until they are translucent, but do not brown. After about 5 minutes add the potato pieces and fry them.
- Add the washed lentils, salt and boiling water and stir. Cook everything until soft for about 30 minutes.
- Then chop up completely with the hand blender or pass through a sieve. Possibly add a little more salt.
- Froth the butter and add the tomato paste and paprika powder (I like to use hot or chilli flakes - Pul Biber).
- Add the mint and bring everything to a boil. Pour over the hot soup, stir briefly and serve.
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