Red Lentil Soup

Red Lentil Soup
1 medium onion, chopped
1 large potato, chopped
1 carrot, chopped
2 tbsp oil
1 tbsp tomato paste
1 cup red lentil, washed and drained
7 cups hot water ( you can add 1 cube of beef bouillon)
1 tbsp salt
A pinch of dry mint(optional)

Garnish:
2 tbsp butter(optional)
1 tbsp red pepper
A pinch of salt
You can use hot red pepper if you like.

In a medium sized pot place the oil and chopped onion. At medium heat, sauté them and add the tomato paste, chopped carrots and potatoes and sauté them for about extra 2-3 minutes. Add the washed and drained red lentils, salt and hot water. Stir well.
Cook until the carrots and potatoes are soft. (Approximately 10-15 minutes in medium-low heat) With a blender mix the soup thoroughly (see the picture). If it is too thick, you can add some more water and adjust according to your sense of taste.
For the garnish in a small frying pan, place the butter and melt over low-medium heat. When it starts spitting, stir in the red pepper and salt. Then, pour the melted butter and pepper mixture over the soup. You can add some dry mint on top if you like mint.
Serve the red lentil soup while still hot, and also add a few drops of lemon juice for a better taste.
ENJOY
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