Directions
- 1Heat up some olive oil on very low heat.
- 2Add a coarsely chopped onion.
- 3Add a coarsely chopped carrot.
- 4Add a coarsely chopped rib of celery.
- 5Saute these for about 5 minutes to build flavor.
- 6Add pressed garlic.
- 7Add a teaspoon of ground cumin for aroma.
- 8Add a couple of tablespoon of tomato paste.
- 9Fry for one more minute until fragrant.
- 10Add two medium potatoes, peeled and chopped into dice.
- 11Add two cups of red lentils that you previously rinsed underwater.
- 12Add 2 liters of vegetable broth or water, one liter at a time.
- 13Season with salt and black pepper.
- 14Simmer on medium heat for about 15 to 20 minutes or until the red lentils are cooked and the potatoes are fork tender.
- 15Blend the soup with an immersion blender.
- 16Taste and adjust for salt.
- 17Make it a meal by serving it in a bowl.
- 18Top with red pepper flakes and garlic gently fried in extra virgin olive oil.
- 19Add some freshly chopped parsley.
- 20Add a squeeze of lemon.
- 21Serve with warm pita bread.
Ingredients
- Olive oil
- Onion
- Carrot
- Rib of celery
- Garlic
- 1 teaspoon Ground cumin
- 2 tablespoon Tomato paste
- 2 medium Potatoes
- 2 cups Red lentils
- 2 liters Vegetable broth or water
- Salt
- Black pepper
- Red pepper flakes
- Garlic
- Freshly chopped parsley
- Lemon
- Warm pita bread
Equipment
PanWooden spoonGarlic pressPeelerColanderImmersion blenderLadleBowl
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