Sauté 1 chopped onion,
3 sliced carrots and 2 finely
chopped garlic cloves in 1 tbsp
olive oil until softened.
Add 1 cup
red lentils and 2 tsp cumin and
cook, stirring, for 2 minutes.
Add 1 litre water, bring to the boil and simmer for 30 minutes or until the
lentils are cooked and broken up.
Blitz with a hand-held blender and
season to taste.
Ladle into bowls and serve drizzled with melted butter and sprinkled with smoked paprika and plenty of chopped
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