Mercimek: Turkish red lentil soup with lemon

Ingredients

For 1 serving

• Red lentils60 g
• Carrots50 g
• Onion40 g
• Tomato paste10 g
• Cumin1 teaspoon
• Paprika1 pinch
• Dried mint1 pinch
• Extra virgin olive oil3 g
• Nutritional yeast12 g
• Lemon juiceto taste
• Saltto taste

Method

1. Peel the onion and carrot and chop them both finely.
2. Heat the oil in a saucepan over medium heat and cook the onion and carrot for 5 minutes, until the onion is translucent; add the tomato purée and cumin and stir for a minute.
3. Rinse the red lentils, add them with about six times their volume of water, bring to the boil, lower the heat and simmer, partly covered, for 20 minutes, until the lentils and carrot have completely broken down.
4. Blend the soup with the nutritional yeast until smooth, adding a little hot water if it is too thick, and season with salt.
5. Serve hot with a pinch of paprika, the dried mint crumbled between your fingers and a squeeze of lemon juice.