Red Lentil Soup

• servings: 4
• active time: 20 minutes
• total time: 50 minutes

Ingredients

Soup:

2 Tbsp olive oil

1-2 Tbsp butter

1 onion, diced

3 cloves of garlic

1 Tbsp tomato paste

1-2 potato, peeled and diced - second potato will make thicker soup. You could also add a carrot or other preferred vegetables here

200g split red lentils/masoor dal (~ one cup). Split lentils cook quickest and break down well for soup. Regular will also do fine.

4 cups stock (I prefer chicken - you can use water but will need additional salt)

1 tbsp dried mint

1 tsp turmeric

For serving:

Lemon slice

Fresh mint/parsley

Yoghurt

Directions

Rinse lentils thoroughly until water runs clear, set aside. No need to soak.

Add oil, butter, and onions to saucepan. Simmer until onions soften, add garlic and simmer until fragrant. Add any additional spices of choice (I add 1-2 tsp paprika, a little cumin).

Add tomato paste and cook for a few minutes. Add chopped potatoes and cook for 2 more minutes. Add lentils.

Mix ingredients thoroughly and add stock. Bring to a gentle simmer, cover and continue to simmer on low for 20+ minutes. I prefer 30-40.

Add dried mint, 1 tsp turmeric powder, mix thoroughly and blend with immersion blender. Blending is optional, but typical.

Check thickness - can add another 1/2-1cup of water based on preference.

Serve w/ paprika oil, slice of lemon, some fresh herbs and a dollop of yogurt.

Notes

Super flexible and hard to mess up. Best doubled and reheats well.