By Alexey
RED LENTIL SOUP WITH CHILE & MINT
4 steps
Cook:40min
Few dishes requiring so little effort deliver as much pleasure as this soup that marries the nutty goodness of red lentils with the sweetness of carrots, all brightened with
mint and chile flakes. A squeeze of lemon at the table is all that is needed.
The soup keeps in the refrigerator for up to 5 days-add water to thin as needed when reheating. Serve with good bread to wipe bowls clean.
Updated at: Thu, 17 Aug 2023 03:47:30 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
22
High
Nutrition per serving
Calories400.7 kcal (20%)
Total Fat12.3 g (18%)
Carbs56.1 g (22%)
Sugars3.1 g (3%)
Protein19.1 g (38%)
Sodium382.6 mg (19%)
Fiber9.4 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Melt the butter in a 3- or 4-quart saucepan over medium heat. Add the potato, carrot, and onion and cook, stirring, until the vegetables soften somewhat, about 5 minutes. Add the hot water and lentils, stir, and bring to a boil. Partially cover the pan, reduce the heat to a lively simmer, and cook, stirring occasionally, until the lentils and vegetables are completely soft, about 20 minutes; add more hot water ½ cup at a time if necessary to keep the lentils submerged as they cook. Stir in the salt and remove from the beat.
Step 2
2. Use a stick blender to puree the soup in the pan. Or, working in batches if necessary, transfer it to a blender or food processor to puree and return to the pan.
Step 3
3. Set the soup over low heat and stir. It should be thick enough to coat a spoon, about the consistency of whipping cream; add more hot water cup at a time if necessary. Taste for salt and adjust as necessary, then add the mint and red pepper flakes and cook for another 2 minutes.
Step 4
4. Divide the soup among bowls and drizzle the butter over. Serve with lemon wedges, red pepper flakes, and dried mint.
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