Mercimek Corba

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add onion and cook until softened, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Stir in carrot, potato, and garlic, cooking for another 3 minutes until fragrant.

   Ca. 3 min.

4. 4

   Add tomato paste, dried mint, paprika, cumin, black pepper, and salt. Cook for 1 minute, stirring constantly.

   Ca. 1 min.

   Kokkens note: Cooking the tomato paste and spices briefly helps to deepen their flavor.

5. 5

   Pour in vegetable broth and add rinsed red lentils. Bring the mixture to a boil.

   Ca. 5 min.

6. 6

   Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils and vegetables are very tender.

   Ca. 25 min.

   Kokkens note: Stir occasionally to prevent lentils from sticking to the bottom of the pot.

7. 7

   Remove from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender and blend in batches.

   Ca. 2 min.

   Kokkens note: If using a regular blender, be careful not to overfill and hold the lid firmly with a towel to prevent hot splashes.

8. 8

   Taste and adjust seasoning if needed. If the soup is too thick, add a little more hot water or broth to reach desired consistency.

   Ca. 1 min.

9. 9

   For the garnish, heat a small amount of olive oil in a pan over low heat. Add red pepper flakes and cook for 30 seconds until fragrant (do not burn).

   Ca. 1 min.

   Kokkens note: This step is optional but adds a lovely visual and flavor boost.

10. 10

    Serve the soup hot, with a squeeze of fresh lemon juice and a drizzle of the chili-infused oil on top.