• 1 cup of red or yellow lentils
  • 1 big onion
  • 1 carrot
  • 1 small potato
  • 1 tablespoon all-purpose flour
  • salt and ground blackpepper
  • 1/2 teaspoon ground cumin (optional)
  • 1,5 liter of water
  • 2 tablespoons butter
  • parsley (for garnish)

Red Pepper Sauce

  • 2 tablespoons butter
  • 1 tablespoon ground chili pepper

or Whipped Cream

  • 4 tablespoon heavy cream
  • 1 tablespoon full fat milk

1. Preperation

Cut the onion into small cubes. With a peeler peel the potatoes and carrots and cut them into small cubes. Wash the lentils with abundant water in a strainer to takeout its dusts.

2. Method

Melt the butter into a deep pot wit a little bit olive oil to not the burn the butter. Then add the cubed onions and let it bloom for 2-3 minutes. Sprinkle flour over the onions and roast for 2 more minutes until browning. Then add potatoe and carrot cubes. Add drained lentils and finally add the water and boil it until the carrots and potatoes get cooked until 35-40 minutes. After cooked add salt and ground black pepper and optional add ground cumin.

After the soup is cooked, take it from the heat and blend with a hand blender. If you want a more smooth soup consistency, you can also pass it through the strainer with a wooden spoon.

3. Service

You can serve your lentil with lightly burnt hot chili butter or you can serve it with whipped cream and parsley. For hot chili butter, stir up the butter and pour red pepper and melt for 2 minutes. Pour 2 tablespoons over the soup and service.

Alternatively you can serve your whipped cream. If you have a hand mixer in a bowl whipe the cream or a hand whisker whisk for 2-3 minutes until foamy, add the cream over soup and serve it with parsley leaves.