Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 200 gDry red lentils, rinsed
- 150 gOnion, diced
- 100 gCarrot, diced
- 150 gPotato, peeled and diced
- 3 tbspOlive oil, divided
- 1 tbspTomato paste
- ¾ tspFine salt
- 1100 mlWater
- 1 tspDried mint
- ½ tspSweet paprika
- 1 eachLemon, cut into wedges
Make it
- Heat 2 tablespoons of oil in a saucepan. Cook the onion and carrot for 6 minutes, then stir in the tomato paste for 1 minute.
- Add the lentils, potato, salt and water. Bring to a boil and simmer partly covered for 25 minutes, until the lentils and vegetables are very soft.
- Take off the heat and blend with an immersion blender until smooth. Return to a gentle simmer for 1 minute if needed to rewarm.
- Warm the remaining oil in a small pan over low heat. Stir in the dried mint and paprika for 20 seconds, then immediately remove from the heat. Ladle the soup into bowls and swirl the fragrant oil over each. Serve with lemon wedges.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.