Lentil puree soup

This lentil soup deserves the best epithets: the most delicate, delicious and simple. The ingredients listed in the recipe make a lean puree soup. For those who do not fast, you can cook lentil soup in meat broth, adding sour cream, fried bacon, grated cheese, pieces of boiled chicken, etc. to the plate to your liking. But even without any additives, the soup is very tasty.

Ingredients

• red lentils 400 g
• onions 200 g
• carrots 200 g
• cumin (cumin) 0.5 tsp
• tomato paste 1 tbsp
• garlic cloves 2-3 pcs.
• olive oil 3 tablespoons
• salt to taste g
• ground black pepper to taste g

Directions

1. To make a soup, you need very simple products.
2. Heat olive oil in a heavy-bottomed saucepan and add chopped onion and garlic. Fry for about 5 minutes until the onion is transparent and lightly golden.
3. Then add ground cumin (cumin) and tomato paste. Stir and fry for no more than a minute.
4. Add coarsely grated carrots to the pan and fry for about 3 minutes.
5. Pour in 1 liter of boiling water, bring to a boil and cook for about 25 minutes until the lentils are fully cooked. 5 minutes before being ready, season with salt and pepper to taste. Then all that remains is to puree the soup with an immersion blender. If necessary, the thickness of the soup can be adjusted to your liking with boiling water.
6. Red lentil puree soup is ready. I supplemented it with crackers. I highly recommend cooking!