Red lentil soup

Ingredients for 4 servings:

• 2 small onions, chopped
• 1 m.-sized carrot(s), peeled and sliced
• 1 medium-sized potato(s), peeled and roughly diced
• 250 mg Lentils, red, washed
• 1 tbsp tomato paste
• salt and pepper
• chili powder
• 1 garlic clove(s), chopped
• 2 tbsp olive oil
• 1 liter of water, cold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Suitable as a starter soup, but also as a main meal!

Sauté the chopped onions in a little oil. I use olive oil because I think it works particularly well with this recipe. Add the carrots and potatoes and fry briefly. Then add the tomato paste and fry briefly so it doesn’t become bitter. Add all the spices and press the garlic through a garlic press. Mix everything well. Add the lentils and pour in the water. Bring to a boil and simmer on low heat for 20-30 minutes. Season to taste and puree the soup with an immersion blender. Tip: The soup can be eaten thinner or thicker, depending on your preference. You just need to vary the amount of water.