Green Lentil Soup

A hearty, chunky soup of green lentils simmered with carrot, potato and tomato paste, spiced with cumin and finished with mint-chili butter. Vegetarian and gluten-free.

Ingredients

• 200 g (1 cup) green lentils
• 1300 g water
• 100 g (1 medium) onion
• 80 g (1) carrot
• 100 g (1 small) potato
• 25 g (1 heaped tbsp) tomato paste
• 30 g butter
• 15 g (1 tbsp) olive oil
• 2 g (1 tsp) ground cumin
• 2 g dried mint
• 2 g (1 tsp) red pepper flakes
• 9 g salt

Instructions

1. 1

   Pick over and rinse the lentils. Put them in a pot with the water, bring to a boil and simmer over low heat with the lid ajar for 20 minutes until half-tender; do not drain.

2. 2

   Meanwhile, finely chop the onion and cut the carrot and potato into small cubes.

3. 3

   Heat the olive oil and 15 g of the butter in a skillet; cook the onion over medium heat for 4-5 minutes until soft, then the carrot and potato for 3-4 minutes. Stir in the tomato paste for 1 minute.

4. 4

   Transfer the vegetables to the lentils and add the cumin and salt. Simmer over low heat for 25 minutes, stirring occasionally, until the vegetables and lentils are very tender.

5. 5

   Leave the soup chunky, or pulse a few times with an immersion blender for a thicker texture.

6. 6

   Melt the remaining 15 g butter in a small pan, sizzle the mint and red pepper flakes for 20-30 seconds and drizzle over the soup.

Nutrition

Per serving