Melt butter in a large saucepan. Add shallot and garlic and saute until soft, about 4 minutes.
Add tomato paste, paprika and cumin. Saute for another minute.
Add lentils, stock, water and salt. Bring to a simmer, partially cover and cook for approximately
30 minutes. Adjust seasoning, if needed.
Using an immersion blender, partially puree the soup. Let soup simmer for another 10 minutes.
Serve soup in bowls, topped with chili pepper and mint.
Originally Submitted
4/9/2021
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