This is common soup prepared by everywhere all over the country. Dried mint leaves and paprika can be added with tomato paste. It may be served within lemon juice. In some regions grated Potato is added with other vegetables.
- red split Lentil - 120 g
- water - 5 cups (1200 g)
- Onion - 1 medium size (75 g)
- carrot - 1 small size (75 g)
- salt - 2 teaspoons (12 g)
- butter or margarine - 3 tablespoons (40 g)
- all purpose flour - 2 tablespoons (12 g)
- tomato paste - 1 tablespoon (15 g)
Wash and drain Lentils. Place in a saucepan. Add water. Cook over low heat uncovered. Remove scum with a perforated spoon. Stir in finely chopped Onion and frated carrot. Season with salt; mix. Cover and simmer for 30 minutes or until Lentils and vegetables are tender. Remove from heat; cool. Place into a blender or food processor container. Process until well blended and creamy. Melt margarine in a skillet. Stir in flour. Brown until light golden stirring constantly. Blend in tomato paste. Dilute with creamed soup; mix. Stir in soup. Heat Creamed soup for 5 minutes, stirring constantly. Serve hot.