Spicy red lentil soup with potato, onion and carrot flavors.
Soup:
1 cup red lentils, rinsed well
1 onion, diced
1 clove garlic
1 medium carrot, chopped
1 small potato, chopped
1 tsp red pepper flakes
1 tsp cumin
1 tsp black pepper
2 teaspoons dried mint
Salt to taste
6 cups water
Sauce:
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried mint
Combine lentils, onion, garlic, carrot, potato and spices in a large pot. Pour water over them. Cook it uncovered until it boils over medium high heat.
Bring the heat to medium low and let it simmer, stirring occasionally until everything is tender.
Blend it until smooth using an immersion blender (aka hand blender) or a food processor. Put it back over the lowest heat and let it simmer for about 5 minutes.
For the olive oil sauce, put olive oil, tomato paste, paprika and dried mint in a sauce pan. Mix them well and cook for 30 seconds or so.
Either pour the sauce in the pot and stir everything well or pour it over the bowls when serving.
Find it online: https://www.giverecipe.com/red-lentil-soup-ramadan-5/