Rinse lentils well and keep soaking for at least 5–10 minutes while you prepare the vegetables. The longer you soak the lentils (20-30 mins), the better, as it cuts cooking time and helps in the digestion.
1 Cup Red Split Lentils
Prepare veggies. Chop garlic, slice onion, dice tomato and slice carrot.
Take back to the heat or increase to a medium heat setting. Stir-cook the whole content for 1–2 minutes.
Strain lentils. Pour the lentils into the pot with the broth.
1 Cup Red Split Lentils, 3 Cups Water mixed with concentrated Stock
Mix the whole content well and cook for 10–15 minutes over a medium-high heat setting. The lentils will fill out the pot, and they are done cooking when they are soft.
Blend with a hand blender into a smooth soup without pieces and bits.
The soup should be still hot, but not over a heating source. Stir the lemon juice into the soup. Season with salt and black pepper to taste.
1 Tablespoon Lemon Juice, ¼ Teaspoon Black Pepper Ground, To Taste Salt
For the Topping
Pour the hot soup into serving bowls and garnish with olive oil, chili pepper flakes, and freshly chopped peppermint.
1-2 Tablespoon Olive Oil, Red Chili Pepper Flakes, a few Mint Leaves
Video
Notes
Lentils should always be rinsed a few times with clear water to get rid of impurities. This also helps your digestion later.