Ingredients:
- 2 tablespoons olive oil
- 1/2 chopped onion
- 5-6 cloves chopped garlic
- 1 whole tomato
- 5 cups water
- 1 chicken cube
- 1/2 cup lentils
- 5 tablespoons tomato paste
- 1 whole carrot
- 1 smaller potato
- 1 teaspoon paprika
- 1 tablespoon dried mint
- 1 bay leaf
- salt and ground black pepper to taste
Preparation:
- Fry chopped onion on the olive oil in a large pot for several minutes, then add the garlic and cook for 2 more minutes then add the tomato paste and cook briefly.
- Then add all the other ingredients and stir. Leave to cook for about 30 minutes or until lentils are finely cooked. Add more water if needed.
- Then, put the cooked carrot, potato, tomato and half the stew in a blender and mix. Return the blended soup in the pot. Alternately, you can use a stick blender and puree the soup in the cooking pot or you can mix all the soup. I prefer it like this-half/half.
Note: you can add more spices, I even put a little curry, kurkuma, Bukovska pepper - whatever I have at home. You can also use red lentils instead of brown.
EmoticonEmoticon