I love red lentil soup! The first time i ever tried it was in Azerbaijan restaurant. Since I discovered that lentil is a thermogenic food I love it even more!
Ingredients: ( 4 servings):
1 cup red lentils
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 medium potato, peeled and finely chopped
3 tablespoon tomato paste or 1 medium tomato peeled and finely chopped
5 cups water + this is optional: 1 tablespoon of beef bouillon (organic, concentrated) / Or homemade beef bouillon instead of water
salt, to taste, ground black pepper, to taste (you can also add hot red pepper flakes for added heat), a pinch of basil and/or parsley.
1-2 tablespoons butter
Serve with: lemon wedges and bread.
Bring water to a boil, reduce the heat to medium, add beef bouillon, put lentils and potatoes in and cook, uncovered, while you prepare the onion and carrots. Remove any froth that may rise to top.
Heat 2 tablespoons butter in a medium frying pan. Add onions and carrots, and sauté for 3 minutes. Add the tomato paste to onions and carots and cook, stirring, for about 1 minute. Add the onoin-tomato paste to the saucepan with lentils and potatoes and cook together, for about 20 minutes, or until the ingredients are soft. Pour the soup into a blender and puree. Put the pureed soup back in the saucepan. Season with spices to taste.
Pour the soup into individual serving bowls. To serve, squeeze some lemon juice on top. Serve with bread.
Note: This soup thickens as it stands. Loosen with some hot water.