Recipe: Red Lentil Soup with Paprika and Peppermint Oil

I couldn’t believe it myself, but: Although none of the vegetables in this soup are roasted, it tastes aromatic and wonderful. Crunchy oil and lemon at the end completes the perfectly filling quick dish. Perfect for lunchtime mains on weekdays!

Ingredients for 4 appetizer | 2-3 as a main course

Ingredients

70-80

J

stalks or celery

White pepper from the grinder

To prepare sweet pepper and mint oil

In addition to

1. Peel the potatoes and carrots and cut them into small pieces. Clean and roughly chop the celery. Peel the onion and garlic and roughly chop both.
2. In a shallow saucepan, add 1 liter of water, all vegetables, washed lentils, tomato paste, and 1 teaspoon of salt. Bring to a boil, stir and cook over low heat for about 20 minutes until all the vegetables are cooked (the lentils will fall apart by then). Stir every now and then.
3. Mash it well with a blender, the soup should be smooth and creamy. If you prefer it to be a little thinner to start with, add a little more water (and then boil it again). Season with salt and white pepper to taste.
4. In a very small saucepan, heat the oil over medium-high heat, add the mint, paprika, and Pul Biber and roast briefly, stirring, until the oil begins to smell. Remove from heat immediately or the pepper will burn.
5. Put the soup in the dish, sprinkle with paprika and mint in a large amount, and serve with lemon slices and white bread. Add oil before eating and sprinkle the soup with plenty of lemon juice.

Catherine Caesar
Always vegetarian.
The best traditional vegetarian food from around the world
With pictures of Vanessa Mass
Brandsteetter Verlag
192 pages | 28.00 EUR
ISBN 978-3-7106-0462-1