Irresistible, indispensable, irrevocable.. Red lentil it is.. Previously you might have seen another recipe with them. Actually I think I love green lentils too! But red lentil soup is definitely a classic; winter, summer, morning, dinner, anytime.. There aree many ways of cooking this soup but try this one and let me know if you like it or not!
Serves 4 – 6
What to buy?
1 glass of red lentil (Washed and soaked half an hour in hot water)
2 garlic cloves
tomato or pepper paste (preferably spicy)
half a teaspoonful of turmeric (optional not in the classic recipe)
1 teaspoonful of red pepper flakes or paprika (optional for people who does not like spice)
fresh parsley or mint (you can use dry mint as well, gives a nice taste)
1. Chop the onions, garlic cloves, grate the potato and the carrot, sautee for 5 minutes with a little bit of water or oil. (Water is good, you add your oil at anytime, but it is not good to burn olive oil!)
2.Add one spoonful of pepper or tomato paste in the pan, stir well.
3. Heat 5 – 6 glasses of water, add the lentils then pour the hot water slowly then mix nicely.
4. Bring it up to boil then simmer it down and collect the bubbly layer at the top of your soup. This is completely unnecessary, happens usually if you do not soak the lentils in hot water enough, and causes flatulence.
5. In my iron casserole, it takes not more than 15 minutes to cook but with other pans I would say give it a good 25 – 30 minutes to cook. Whilst simmering, do not forget to check, if the vegetables and the lentils are soft enough use your hand blender to perfect it!
6. Simmer a little bit more, chop some parsley or mint add it, then your soup is ready to serve! (with a big slice of lemon next to it!)