Red lentil soup with paprika and fresh mint

Fairlady
0 serving
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Pulses

By Food24 November 03 2009
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Ingredients (7)

1.00 onion — chopped
3.00 carrots — sliced
2.00 garlic — cloves, finely chopped
1.00 Tbs fresh chillies — 573
1.00 c lentils — red
2.00 tsp cumin
1.00 Litres water
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Method:

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
fresh mint.



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