Lentil soup with mint
3 servings
45 minutes
Recipe taken from the magazine "Culinary Workshop".
Calories492.9kcal
Proteins15.9grams
Fats28.3grams
Carbohydrates39.9grams
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
1
Peel the onion and carrot.
- Onion: 1 head
- Carrot: 1 piece
2
Slice the onion into half rings and the carrot into cubes.
- Onion: 1 head
- Carrot: 1 piece
3
Melt butter in a pot, add onion and carrot, and sauté, stirring, for about 5 minutes.
- 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.
- 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.
- 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.
- Lemon: 3 pieces
- Lemon juice: 3 tablespoons
