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Ingredients
1 Large carrot, peeled and cubed
1 Large potato, peeled, and cubed
1 garlic clove, cutted
150 g red split lentils, rinced and drained
1 tbsp all purpose flour
2 tbsp vegetable oil
1 bay leaf
1,5 l water
1 tsp salt
1/2 tsp cumin
1/2 tsp ground black pepper
Dressing:
1 tbsp vegetable oil
1 tsp red paprika powder
1/2 tsp red paper flakes
Instructions
1. In a large pot, heat 1 tablespoons of oil. Cook the cubed carrots, cubed potatoes, cutted garlic and rinced lentils for about 2-3 minutes over medium heat. Add 1 tablespoon of flour and cook for another 1 minute. Add 1,5 litre of water and bay leaf.
2. Simmer over a gentle heat until the lentils are soft about 50 to 60 minutes. Blend in a food blender or use (make sure you leave it to run for quite a while, it is important that the soup is really smooth). Season with salt, pepper and cumin to taste.
3. Make the dressing: in a small saucepan, heat 1 tablespoon of oil. Add paprika powder and red paper flakes. Heat for about 2-3 minutes over low heat.
4. Serve soup with the dressing and lemon juice.
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