Ingredients
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3 teaspoons butter
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1 cup red lentil, washed,picked over and drained
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2 teaspoons paprika
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2 teaspoons tomato paste
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6 cups chicken stock or 6 cups vegetable stock
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1 cup milk or lemon juice
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salt
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pepper
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cayenne pepper
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crouton
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3 teaspoons of fresh mint, snipped
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1 3/4 cups finely chopped onions
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1 finely chopped carrot
Instructions
- In a medium saucepan melt butter over medium heat.
- Add onions, lentils and carrots.
- Cook, stirring often for 5 minutes.
- Add paprika and tomato paste and stir well to mix.
- Reduce heat to low and cook for a few minutes.
- Gradually add stock or water, stirring constantly.
- Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
- Transfer to a food processor or blender and puree to smooth.
- Return to pan and add milk or lemon juice to taste.
- Taste and add salt, pepper and cayenne.
- Give it 5 minutes and taste again, adjust seasonings.
- Ladle into bowls and offer croutons and mint at the table.