- Wash your lentils!
- Mince garlic
- Dice onion
- Boil some water in the kettle
1. Heat some oil, add in garlic, onions, then dried mint
2. When onions start to soften, add carrots and potatoes (or partially pre-cook carrots/potatoes in microwave if rushed)
3. When carrots soften a bit, add lentils, canned tomatoes, boiling water and vegetable stock
When the soup content is ready in terms of texture (i.e. carrots/potatoes/lentils cooked), grab a stick blender and add spices to your taste: olive oil + salt/pepper/chilli flakes/paprika (whatever other spices you fancy).
Serve with bread, chopped parsley and a slice of lemon (forgot about these on Saturday. Like I bought them, but they sat on the kitchen bench).
Needless fanciness (impress your date): mix paprika powder with oil, and mix this in just before serving (photo below). Sprinkle other garnish like chilli flakes or diced parsley
Why haven't you told me how much water or stock to put in? You can judge the consistency for yourself, for your own version of the recipe.
I assume wars both internet and real life have been fought over how watery/thick lentil soup should be.
Recipe from Nay