• 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

Method

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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.

• Step 6

  Serve hot, with a slice of lemon, and green olives on the side.