Red Lentil Soup
4 servings
30 minutes
Red lentil soup is a warm embrace in a bowl, comforting the soul and awakening the taste buds. Combining the rich flavor of lentils with the sweet notes of carrots and potatoes along with an aromatic blend of paprika, cumin, and mint, this soup takes us on a gastronomic journey. The dish's history traces back to Mediterranean traditions where simple yet nutritious ingredients are valued for their benefits and richness. The tanginess of lemon highlights the depth of flavor while the velvety texture enhanced by yogurt turns each spoonful into a small delight. It is perfect as a light lunch or cozy dinner, especially on cool days when one craves comfort and warmth. The soup pairs wonderfully with fresh bread and makes an excellent choice for those who appreciate balanced and flavorful dishes.
1
Wash the lentils and let the water drain. Wash, peel, and dice the carrot and potato. Peel and finely chop the onion. Heat the vegetable broth.
- Red lentils: 200 g
- Potato: 150 g
- Carrot: 1 piece
- Onion: 1 head
- Vegetable broth: 1 l
2
Melt 30 grams of butter over medium heat and sauté the onion until translucent. Add carrot and potato and sauté for 3 minutes, then add lentils, tomato paste, paprika and cook for another minute. Season with salt, pepper, cumin and mint. Pour in hot broth and simmer covered for 15 minutes, stirring occasionally.
- Butter: 40 g
- Onion: 1 head
- Carrot: 1 piece
- Potato: 150 g
- Red lentils: 200 g
- Tomato paste: 1 tablespoon
- Ground paprika: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Ground cumin (zira): 0.5 teaspoon
- Dried mint: 0.5 teaspoon
- Vegetable broth: 1 l
3
Stir the soup until homogeneous, add lemon juice. Pour into warmed plates. Whip the yogurt to a creamy consistency, add 1 spoon to each portion, and create a spiral pattern with the spoon's handle. Garnish with mint leaves.
- Lemon juice: 2 tablespoons
- Natural yoghurt: 4 teaspoons
- Fresh mint: to taste