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Lentil soup with mint

3 servings

45 minutes

Recipe taken from the magazine "Culinary Workshop".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

492.9

kcal

15.9g

grams

28.3g

grams

39.9g

grams

Ingredients

3servings

200

g

1

head

1

pc

100

g

1

tbsp

Ground red pepper

1

tsp

3

tbsp

to taste

3

pc

Cooking steps

1
Peel the onion and carrot.
Required ingredients:
1. Onion: 1 head
2. Carrot: 1 piece

2
Slice the onion into half rings and the carrot into cubes.
Required ingredients:
1. Onion: 1 head
2. Carrot: 1 piece

3
Melt butter in a pot, add onion and carrot, and sauté, stirring, for about 5 minutes.
Required ingredients:
1. Butter: 100 g
2. Onion: 1 head
3. 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:
1. Red lentils: 200 g
2. Onion: 1 head
3. Carrot: 1 piece
4. 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:
1. Mint: 1 tablespoon
2. Ground red pepper: 1 teaspoon
3. 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:
1. Lemon: 3 pieces
2. Lemon juice: 3 tablespoons

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