Ingredients

The following ingredients have 3 Servings
  • 1 tsp oil
  • 3/4 cup onion (chopped)
  • 3 cloves of garlic (chopped)
  • 1/3 cup chopped carrots (4 baby carrot or 1 medium carrot)
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp or more black pepper
  • 1/4 tsp red pepper flakes
  • 1 tomato chopped
  • 1-2 tbsp tomato paste or ketchup
  • 1 tbsp chopped fresh mint leaves (or use 1/2 tsp dried mint)
  • 1/2 cup red lentils
  • 2 1/2 cups to 3 water or vegetable broth
  • 1/2-3/4 tsp salt or more salt
  • red pepper flakes (mint, lemon juice and olive oil for garnish)

Instruction

  • Heat oil in a saucepan over medium heat. Add onions, garlic and pinch of salt and cook until translucent. 5 minutes.
  • Add the carrots and the spices and mix well. You can also add in a good pinch of cinnamon for variation. Cook for 2 minutes.
  • Add the tomato, tomato ketchup and mint and mix and cook for 2 minutes. You can add some veggies and greens veggies at this point.
  • Add the red lentils, water and salt and mix. Partially cover and cook for 15 minutes. Reduce heat to medium-low and continue to simmer for a few more minutes until the lentils are tender to preference. Taste and adjust salt and spice and mix in. Add more water if needed.
  • Cool slightly and blend with an immersion blender or regular blender(carefully). Serve in bowls with a garnish pepper flakes, lemon juice, a few drops of olive oil and chopped fresh mint(optional). Serve with croutons or flatbread of choice or a side salad.