Lentil Soup

• 2 cups red lentils
• 1 onion
• 2 tablespoons of flour
• 1 carrot
• Half a tablespoon of pepper or tomato paste (optional)
• 1 teaspoon salt
• Half a teaspoon of black pepper
• 1 teaspoon cumin (optional)
• 2 liters of hot water
• 5 tablespoons of oil

sauce (optional)

• 2 spoonful butter
• 1 teaspoon red chili powder

Put the oil in the pan, fry the chopped onions until they turn slightly pink.

Then add flour and continue to fry on low heat.

If tomato paste is to be used, add the tomato paste, after frying, add the diced carrots and the lentils that have been thoroughly washed and drained.

Add water to it, mix it and close the lid of the pot. Cook on medium heat until the soup boils, and after boiling, cook on low heat, stirring occasionally, until the lentils and carrots soften.

After the soup is cooked, mash it with a hand blender. You can also filter it.

Add black pepper, salt and optionally cumin and mix. Cook for another 5 minutes and remove from the stove.

Put two tablespoons of butter in a small pan and heat it, add a teaspoon of red pepper powder and remove from the heat.

After taking the lentil soup in a bowl, pour the red pepper sauce on it and serve with lemon slices on the side.