- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 1 carrot, finely chopped
- 1 potato, peeled, finely chopped
- 1 cup red lentils
- 6 cups water
- 2 chicken stock cubes, or vegetable stock cubes
- 1 tablespoon dried mint
- 1 teaspoon cumin
- 1/ 4 teaspoon paprika
- 1/ 2 teaspoon ground turmeric
- pinch cayenne pepper, optional
- 1/ 2 teaspoon salt, plus extra to taste
- 1/ 2 teaspoon black pepper
- 1 heaping tablespoon flour
- 1 1/ 2 tablespoons butter
Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion, carrot and potato. Sauté for about 5 minutes until onions have softened, stirring occasionally.
Rinse the lentils well, removing any debris. Add to the saucepan, and sauté for 3 minutes, stirring constantly so they don't stick to the bottom of the pan.
Add the water, stock cubes, dried herbs, salt and pepper. Let the soup come to a boil, stirring occasionally, then reduce heat to medium and let the mixture cook uncovered for 25-30 minutes, or until lentils and vegetables are cooked through.
In a separate small skillet, melt the butter over medium heat, then add the flour and whisk constantly until the mixture bubbles and thickens slightly. Pour this into the lentils.
Once soup is totally cooked through, use an immersion blender or a normal blender (and blend in batches), and blend soup to desired consistency. I like it creamy and smooth but with a few chunks of vegetables.
Serve hot, with a slice of lemon, and green olives on the side.