Ingredients
- 1 cup of red lentils
- 1 potato (mid size)
- 1 onion (mid size)
- 1 tablespoon of crushed tomatoes
- 1 teaspoon of salt (sea salt)
- 1 tablespoon butter + 1 tablespoon vegetable oil
- 1 teaspoon of red pepper (optional)
- 1 teaspoon of dried mint (optional)
- 1 cup of meat broth or ¼ bouillon (optional)
How to do
Wash the red lentils and put them into a stew pan. Dice the potato and the onion then add them to the lentils. Add 6 cups of cold water (in case you are not using meat broth, use 7 cups of cold water). Put the stew pan on the stove and leave it to boil. Keep an eye on the pan and when the liquid starts to boil cover only half the pan with the lid to prevent the liquid to overflow. Next, remove the foam made by the boiling lentils with a tablespoon. Then decrease the heat of the stove and add the cup of meat or chicken broth, or the ¼ of bouillon.
When the potato starts to melt, mash it with a wooden spoon. You may also use a blender to smoothen the soup, but some potato chunks are nice to have in the soup. If the soup is getting too thick to your liking you may add some hot water. Salt to taste. Separately put the butter into another pan and while it is melting add the vegetable oil. When warm add the crushed tomatoes and mix well. After cooking the tomato for about 1 min, add the red pepper then turn off the heat. Finally add the cooked tomato to the soup and stir well. Add dried mint if you want.
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