Mercimek Red Lentil Soup with Mint and Lemon

A smooth, golden red lentil soup with carrot and cumin, topped with paprika-mint oil and lemon.

Ingredients

For 4 servings.

• 1 1/2 cups red lentils
• 1/4 cup olive oil
• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 russet potato, diced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 6 cups vegetable broth
• 1 tsp paprika
• 1 tsp dried mint
• 1 lemon
• 1/2 tsp salt
• 4 pita breads

Method

1. Soften the onion, carrot and potato in 2 tbsp oil for 6 minutes, then stir in the tomato paste and cumin.
2. Add the rinsed lentils and broth and simmer for 20 minutes, until everything is soft.
3. Blend until smooth and season with the salt.
4. Warm the rest of the oil with the paprika and mint for 30 seconds and drizzle over the bowls. Serve with lemon wedges and warm pita.

Diets and allergens

Nutrition per serving

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