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1
These are red lentils.
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2
There are many different varieties depending on where they are produced, but the photo shows some beans I brought back from Turkey.
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3
They are plump.
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4
In Japan, you can buy them in the export food section of department stores, or at a health food shop, but they are a bit flatter.
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5
To prep the ingredients, rinse the lentils.
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6
Mince the onions.
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7
Peel the carrot and potato, and finely chop.
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8
Saute the onions in oil (not listed).
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9
When they are well cooked and translucent, add the water and bring to a boil.
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10
Add the consomme bouillon cube, lentils, carrot, and potato, and simmer for 30 minutes on low to medium heat.
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11
Strain the soup from Step 4, return the liquid to the pot, and pulse the remainder in a blender until smooth.
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12
Return to the pot, then bring to a boil.
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13
It should be as thick as potage soup.
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14
Season with salt and other seasonings to taste.
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15
Pour into individual soup bowls, then squeeze on lemon juice for a nice touch.
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16
That is how I love it.
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17
It also tastes great garnished with chili peppers, mint leaves, parsley, or croutons.
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18
Add tomato paste.
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19
No need to mix.
