Eastern-Style Lentil Soup

Name: Eastern-Style Lentil Soup
Total time: 40 min
Yield: 4
Ingredients: butter — 40 г; flour — 1 ст. л.; lemon — 1/2 шт; mint — 1/2 ч. л.; onion — 2 шт; red lentils — 200 г; sweet paprika — 1/2 ч. л.; tomato paste — 2 ст. л.; black pepper — щепотка; salt — 1 ч. л.; water — 1,2 л

International cuisine

Editorial 40 min 4 servings

Beginner 68 kcal/100 g updated November 13

A thick puréed red lentil soup with mint, paprika and tomato paste. Served with lemon and croutons.

Method

Finely chop the onion and fry it in half of the butter for 4–5 minutes until soft.
Rinse the lentils, cover with cold water, bring to a boil and skim the foam. Simmer over low heat for 15 minutes, adding salt 5 minutes before the end.
Melt the remaining butter in a frying pan, add the flour and heat for 1 minute. Add the tomato paste, mint, paprika and black pepper and keep over the heat for another minute.
Add the fried onion and the dressing to the soup, stir and remove from the heat.
Let the soup cool a little and blend until smooth, then warm it through slightly if needed.
Ladle into bowls and serve with a lemon wedge.