Middle Eastern Lentil Soup
Serves 4
| prepPreheat a large saucepan over medium-high heat | |||
| 30 ml olive oil | Sauté onion, carrot & potato, 5 min | Blend to desired consistency | |
| 1 yellow onion, finely diced | |||
| 1–2 carrots, finely diced | |||
| 1 peeled potato, finely diced | |||
| 200 g red lentils | Toast lentils, 3 min | ||
| 1.4 L water | Add water, stock, herbs & spices; simmer 25–30 min | Stir roux into soup | |
| 2 chicken or vegetable stock cubes | |||
| 1 tbsp dried mint | |||
| 1 tsp cumin | |||
| 1/4 tsp paprika | |||
| 1/2 tsp turmeric | |||
| pinch cayenne pepper (optional) | |||
| 1/2 tsp salt, plus extra to taste | |||
| 1/2 tsp black pepper | |||
| 20 g butter | Melt butter, whisk in flour until thickened | ||
| 1 heaped tbsp / 10 g flour | |||
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