INGREDIENTS
1 cup red lentils
2 medium Carrots, (sliced)
2 medium Tomatoes, (peeled and quartered)
1 yellow or red Onion, (quartered)
2 Garlic cloves (crushed)
1/4 cup Olive Oil
5 cups Water
1 tsp. Cumin
1/2 tsp. White Pepper
A handful of minced parsley
3 yellow or red Onions (chop into wings and fry to caramelize)
Lemon juice
Toasted or fried Bread
METHOD
Wash and drain lentils. Heat oil in a pan and gently fry the quartered carrots, tomatoes, onion, and garlic for a few minutes. Add the lentils and enough water to cover. Remove the foam (if any), that comes to the surface while it starts boiling. Cook on medium heat for at least 15 to 20 minutes until the lentils become mushy. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to the base of the pan.
While cooking the lentils, fry the ready chopped onion wings with olive oil stirring constantly until it reaches a caramelized consistency, crispy and extra sweet.
Use a mixer to puree the lentils, carrots, tomatoes, onion, and garlic. Add boiling water to desired thickness.
Bring back the puree to the cooking pan, add salt, cumin, white pepper, and continue cooking for a few more minutes.
Toss in parsley, stir in lemon juice, and leave to cook for 2-3 minutes more, then remove from heat.
Pour the soup in bowls for serving and sprinkle with a dash of cumin and, (a tablespoon of the caramelized onion, optional) and on top, drizzle with olive oil and a handful of toasted or fried bread to turn it into a more filling meal.
Serve warm, adding more lemon juice in the plate if needed.
