Ingredients
Scale
- One large onion chopped
- 2 Tbsp. grapeseed oil
- ¼ Cup tomato puree or 2 Tbsp. Tomato paste
- Two medium carrots chopped
- 1 celery stick chopped
- 1 Cup red Lentil
- 2 cups water or vegetable broth
- Salt
- ½ tsp smoked paprika
- 2 Garlic Cloves minced
- ½ tsp Turmeric powder
- Black Pepper (optional)
Instructions
- In a medium pot heat two tablespoons of grapeseed oil on medium heat. Add onions and garlic and let sauté for about 5 minutes or until they are golden brown.
- Add the carrots and celery. Let these vegetables cook for about 3 minutes then add the red lentils.
- Pour in the water, stir and cover the pot with a lid. Cook for about 15-20 minutes. By now most of the liquid will have reduced.
- Add tomato paste or puree, turmeric, smoked paprika, and salt. Add some water or stock if it is too thick.
- Cook for another five minutes occasionally stirring to prevent the soup from burning or sticking at the bottom o the pot.
- Turn off the heat and serve warm.
- Recipe in pictures
- On medium heat, sauté the onions and garlic until golden brown.
- Add carrots and celery cook for about 5 minutes.
- Add the red lentils, pour in water, cover with a lid, and cook for 20-15 minutes.
- Pour in the tomato puree or paste, salt, turmeric, and mustard. Cook for another five minutes.
- Serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American