Turkish lentil soup

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 onion(s)
• 3 garlic cloves
• 1 m.-sized carrot(s)
• ½ tsp cumin powder
• ½ tsp paprika powder
• ¼ tsp pepper
• 2 tomatoes
• 2 tsp tomato paste
• 1 handful of mint
• 125 g lentils, red
• 700 ml vegetable stock
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Chop the onions and garlic. Finely chop the carrot. Finely chop the mint. Heat 1 tablespoon of olive oil in a saucepan. Sauté the diced onion and garlic for 3 minutes. Add the tomatoes, tomato paste, and 2/3 of the mint, and sauté for another 2 minutes. Add the carrot and spices and fry for 5 minutes, stirring. Wash the lentils under running water, add them to the pan along with the vegetable stock, and cook for 15 minutes, until the lentils are tender. Season the soup with salt and lemon juice, and purée. Sprinkle the remaining mint over the soup and serve.