Recipe Tip: Red Lentil Soup with Paprika and Mint Oil

I couldn’t believe it myself: I didn’t add any vegetables to this soup, but it was fragrant and full-bodied. The crunchy oil and lemon on the tip are the perfect finishing touch to a quick and filling dish. Perfect for weekday lunchtime main menu!

Ingredients for 4 servings as an appetizer | 2-3 servings as a main course

ingredient

70-80

G

stem or celeriac

white pepper from the factory

For paprika and mint oil

Other than that

1. Potatoes and carrots are peeled and coarsely diced. Wash celery thoroughly and chop coarsely. Peel the onion and garlic and chop both coarsely.
2. In a saucepan that is not too shallow, place 1 liter of water, all vegetables, washed lentils, tomato paste and 1 tsp salt. When it comes to a boil, cook over low heat, stirring, until all vegetables are soft (the lentils will come off by then), about 20 minutes. Stir occasionally in the middle.
3. Thoroughly puree in a blender, the soup should be soft and creamy. If you want the starter to be a little thinner, add a little more water (re-boil). Season with salt and white pepper.
4. In a very small saucepan, heat the oil over medium heat, add the mint, paprika and grass beaver and fry very briefly until the oil starts to smell fragrant. Remove from heat immediately. Otherwise, the pepper will burn.
5. Place the soup on a plate, drizzle generously with paprika mint oil, and serve with lemon slices and white bread. Before serving, stir the oil and drizzle the soup with plenty of lemon juice.