Spicy red lentil soup with potato, onion and carrot flavors.
In the original recipe there was an optional step:
Melt 1 and 1/2 tablespoons butter in a sauce pan and cook 1 tablespoon flour in it over the lowest heat until it gets brown. Transfer it into the pot when the soup is simmering and stir well.
This gives a nice subtle smoky and buttery flavor but it’s completely optional. I mostly skip it because I’m mostly in a hurry and don’t want another step when cooking or baking. The soup is still so tasty without that flour addition.