Lentil soup with mint

3 servings

45 minutes

Recipe taken from the magazine "Culinary Workshop".

Energy value per serving

• Calories: 492.9
• Proteins: 15.9g
• Fats: 28.3g
• Carbohydrates: 39.9g

Ingredients

• Red lentils: 200 g
• Onion: 1 head
• Carrot: 1 pc
• Butter: 100 g
• Mint: 1 tbsp
• Ground red pepper: 1 tsp
• Lemon juice: 3 tbsp
• Salt: to taste
• Lemon: 3 pc

Cooking steps

1. Peel the onion and carrot.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

2. Slice the onion into half rings and the carrot into cubes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

3. Melt butter in a pot, add onion and carrot, and sauté, stirring, for about 5 minutes.

   Required ingredients:

   • Butter: 100 g
   • Onion: 1 head
   • Carrot: 1 piece

4. Rinse the lentils thoroughly with cold water until the water is clear. Add to the onion and carrot, pour in 1 liter of water, and bring to a boil.

   Required ingredients:

   • Red lentils: 200 g
   • Onion: 1 head
   • Carrot: 1 piece
   • Salt:  to taste

5. Switch to low heat, cover with a lid, and cook for 15 minutes.

6. When the lentils are soft, season the soup with salt, add mint and red pepper, stir, and cook for another 1-2 minutes.

   Required ingredients:

   • Mint: 1 tablespoon
   • Ground red pepper: 1 teaspoon
   • Salt:  to taste

7. Remove the soup from the heat and blend it into a puree.

8. Pour into plates, add a slice of lemon or 1 tablespoon of lemon juice to each. Optionally serve with croutons.

   Required ingredients:

   • Lemon: 3 pieces
   • Lemon juice: 3 tablespoons