If you are on a diet or just simply ate too much during the Easter like me, a good old red lentil soup for next day’s lunch is your friend. Not only light and nutritious but also very tasty. If you have a picky eater toddler at home, you will love this soup on a whole different level. This is one of the rare food that I dont have to fight over with my toddler.
- 2 cups of red lentils
- 1 onion
- 2 medium carrots
- 1 potato
- 3 tbs of olive oil
- 1/2 tsp black pepper
- 1 tsp of cumin
- 1/2 tsp of red pepper flakes
- 2 tsp of dried mint
- Parsley and lemon to garnish/serve with
- Start with washing your lentils, drain the water and set aside
- Chop your onions, potatoes and carrots as you like. Dont go into the trouble of cutting them to a perfection as they will all be processed in the end.
- Heat the oil and add onions first, then the carrots and potatoes to your pot, saute briefly before adding the lentils. Stir gently for another 3 more minutes.
- Pour 3 cups of hot water to your pot. It should be just enough to cover your ingredients but if you like your soup runny, add another half or full glass.
- Let your soup cook until all your ingredient soft enough to start blending.
- Blend the soup with a help of handheld blender.
- If you have a little mouth to feed this is the time to add the cumin and mint and may be a pinch of salt and separate some of the soup before adding the rest of the spice; black pepper and red pepper flakes.
- Garnish it with finely chopped parsley and serve with a quarter of a lemon on the side.