Servings: 4 - Prep time: 10 minutes - Cook time: 60 minutes - Total time: 1 h 10 minutes

  

Ingredients

• 1 Large carrot, peeled and cubed
• 1 Large potato, peeled, and cubed
• 1 garlic clove, cutted
• 150 g red split lentils, rinced and drained
• 1 tbsp all purpose flour
• 2 tbsp vegetable oil
• 1 bay leaf
• 
  
• 1,5 l water
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp ground black pepper

Dressing:

• 1 tbsp vegetable oil
• 1 tsp red paprika powder
• 1/2 tsp red paper flakes

Instructions

1. In a large pot, heat 1 tablespoons of oil. Cook the cubed carrots, cubed potatoes, cutted garlic and rinced lentils for about 2-3 minutes over medium heat. Add 1 tablespoon of flour and cook for another 1 minute. Add 1,5 litre of water and bay leaf. 

2. Simmer over a gentle heat until the lentils are soft about 50 to 60 minutes. Blend in a food blender or use  (make sure you leave it to run for quite a while, it is important that the soup is really smooth). Season with salt, pepper and cumin to taste.

3. Make the dressing: in a small saucepan, heat 1 tablespoon of oil. Add paprika powder and red paper flakes. Heat for about 2-3 minutes over low heat.

4. Serve soup with the dressing and lemon juice.

 

 

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