Lentil Soup Puree

Ingredients

Lentils 150g

Onion 1

Carrot 1

Sunflower oil 30g

Butter 15g

Flour 30g

Cream 33% 50ml

Salt 10g

Ground black pepper 1 tsp

Lemon 1/2

Mint to taste

Pour a liter of water or pre-prepared broth into a small saucepan and add the rinsed lentils. There's no need to soak them, as they overcook fairly quickly. Place the saucepan over medium heat.

Grate a small carrot on a coarse grater and finely chop the onion: you'll need a small onion. As soon as the lentils begin to boil, reduce the heat, carefully skim off any foam with a spoon or slotted spoon, and then add another 200 ml of water or broth. Cook for another ten minutes.

Heat a wide, flat frying pan, pour in the sunflower oil, and add the diced butter. Add the onion and fry for one to two minutes, until golden. Add the carrots and fry, stirring constantly and tossing gently, for another three to four minutes, until the vegetables are softened. Add the flour and continue frying, stirring, for another three minutes.

Carefully transfer the mixture from the frying pan to the saucepan and stir. Season with salt and pepper. If you want an authentic Turkish flavor, you can add more pepper, but a teaspoon will be more than enough. Remove the pan from the stove. Add the cream and gently puree the soup with a hand blender until it forms a thick paste.

Ladle the soup into bowls, garnish with a lemon wedge and a sprig of mint or parsley. You can also add breadsticks. Finally, garnish the soup with a tablespoon of cream.

Enjoy!