Red Lentil Soup

Lentils with orange, intense color, and unmatched flavor, taster than the simple lentils we all know.
Lentils came in my kitchen, from Xanthi, covering many miles on their way.
At first glance I was thrilled by their color, but I did not know their taste. I gained first hand experience, of this little known product, by cooking them!
You can find them is many health stores. In other cities around the world they may be easier to find in local markets.
Worth the try.

work: 00h:10′

time: 00h:30′

easy: 2/5

Ingredients (4 servings) 400 gr/ 14 oz red lentils 50 ml/ 1.7 fl oz olive oil 1 onion, finely chopped 1 carrot cut in cubes 1 potato cut in cubes ½ lt warm water 1 tsp cumin (optional) 1 tsp turmeric (optional) salt & pepper 1 tsp paprika	Rinse lightly and drain the lentils.	In a saucepan put the olive oil and saute the chopped onion until transparent.
Cut the carrot and potato into cubes and add them to the saucepan. Turn the mix and let it cook for ~5 minutes, stirring from time to time.	Mix in the drained lentils and stir.	Add the warm water, salt, pepper, cumin and turmeric. Simmer over low heat until cooked thoroughly and soften the vegetables and lentils, ~ 20'-30'. If necessary add more warm water.

Serve in deep bowls, sprinkle the soup with a little paprika of our choice: sweet, spicy, smoky.
Accompany this thick red lentil soup with Garlic Sticks and olives.
One thing is for sure, nobody is satisfied with a bowl, everybody ask for second serving!
On the page Pulse you can find similar recipes, since winter is their season.

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