The first spoonful is a harmony of flavors—the bright acidity of tomatoes, the slight nuttiness of lentils, and the deep warmth of aromatic spices. The texture is smooth and velvety if blended or slightly chunky if left rustic, depending on preference. The aroma is inviting, filled with the rich scent of sautéed onions, garlic, and a hint of chilli flakes and paprika, enhancing the natural heartiness of the soup.
In the pot with olive oil on medium heat cook the onion, carrot and garlic cloves for 3-5 minutes, stirring occasionally.
Add chilli flakes and paprika, salt and pepper, stir it well and cook for 1 minute.
Add tomatoes and red lentils, water to cover the vegetables 2-3 cm above and cook for 20-25 minutes, until vegetables and lentils are tender.
Then blitz the soup with a blender until smooth. Serve with crusty bread and enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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