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Prepare the Vegetables:
Chop the potato, carrot, and onion into small pieces.
Slice the leek.
Rinse the Lentils:
Rinse the red lentils thoroughly under cold water.
Sauté the Vegetables:
Heat 1-2 tbsp of olive oil and 1 tsp of butter in a large pot over medium heat.
Add the chopped onion and sauté until soft, about 3-4 minutes.
Add the chopped carrot and sliced leek. Sauté for another 2-3 minutes.
Add a pinch of cumin and stir well.
Add the chopped potato and mix thoroughly.
Cook the Lentils:
Add the rinsed red lentils to the pot and stir well.
Pour in 1 liter (approximately 4.2 cups) of boiling water or broth.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and cook for 10-15 minutes until the lentils and vegetables are tender.
Add Tomato Paste and Seasonings:
Stir in 1 tbsp of tomato paste and mix well.
Add salt and pepper to taste.
Add chopped cilantro or parsley.
Blend the Soup:
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only a part of the soup.
Finish with Lemon Juice:
Stir in lemon juice to taste (about 1 tbsp).
Add a little more olive oil if desired.
Serve:
Ladle the soup into bowls and garnish with additional chopped herbs if desired.
Enjoy your meal!
Serving Suggestions
Serve this red lentil soup with a side of crusty bread or a fresh salad.
Pair with a dollop of yogurt or a sprinkle of red pepper flakes for added heat.
Cooking Tips
Rinse the Lentils: Make sure to rinse the lentils thoroughly to remove any debris and reduce foam while cooking.
Adjust Seasoning: Adjust the seasoning to your taste. You can add more spices or herbs as desired.
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