1 cup red lentils – washed several times and drained
1 onion – finely diced
1 carrot – diced
1 tbsp tomato / pepper puree
1 chicken / veg stock cube
6 cups water
1 tbsp olive oil
Sea salt & black pepper
Pinch of chilli flakes
1 1/2 tsp dried mint
1 dessert spoon butter
Lemon wedges to serve.
Saute onion and carrots over a medium in olive oil until soft and translucent. Add lentils and stir for a minute or two to ensure a coating in oil.
Add puree, stirring around to break up, then stock cube dissolved in 1 cup of water, then remaining water. Turn heat down and cover pan, allowing to simmer gently for 30 minutes.
When lentils have lost their form, take off heat and blend with a hand blender. Season with salt, pepper and chili flakes to taste.
In a separate small pan, melt butter and add dried mint. Leave to sizzle for no more than 10 seconds, then add mint butter to soup.
We eat lentil soup with drops of fresh lemon juice added atthe last moment, and serve with lemon wedges, olives and pickles.