- 1 onion, chopped
- 1 potato, chopped
- 1 carrot, chopped
- 2 Tbsp vegetable oil
- 1 cup red lentel, washed and drained
- 6-7 cups hot water or chicken stock
- Salt
*Garnish:
- 2 Tbsp butter
- 1 Tbsp dried mint
Directions:
1) In a medium sized pot place the oil and chopped onion. At medium heat, sauté them and add chopped carrots and potatoes and sauté them for about extra 2-3 minutes
2) Add the washed and drained red lentils, salt and hot water or chicken stock. Stir well
3) Cook until the carrots and potatoes are soft, approximately 10-15 minutes in medium-low heat
4) With a blender mix the soup thoroughly. If it is too thick, you can add some more water and adjust according to your sense of taste
5) For the garnish, place the butter in a small frying pan and melt over low-medium heat. When it starts spitting, stir in the dried mint. Then, pour the melted butter and mint mixture over the soup
6) Serve the soup while still hot and add a few drops of lemon juice for a better taste
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