Lentil cream soup

Ingredients

• Lentils
  250 g

  738 kcal
• Bulb onion
  150 g

  62 kcal
• Carrot
  150 g

  48 kcal
• Tomato paste
  15 g

  15 kcal
• Tomato
  70 g

  14 kcal

Preparation Steps

1. Finely chop the onion, tomato and grate the carrots.
2. Fry carrots with onions, tomatoes, tomato paste in oil. About 5 minutes. Add lentils, salt, pepper, and mint if desired. Pour in broth or water and simmer until the lentils are tender, about 30 minutes over medium heat.
3. Then puree with a blender until smooth. Garnish with paprika and croutons, then drizzle with lemon juice. Leaving a few drops unmixed adds bright bursts of acidity.