👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.

   💡 プロのコツ: Do not brown the vegetables
2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the tomato paste, paprika, and dried mint. Cook for 1-2 minutes, stirring constantly.

4. 4

   Add the rinsed lentils and vegetable broth (or water) to the pot. Bring to a boil.

   💡 プロのコツ: Ensure lentils are fully submerged
5. 5

   Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking
6. 6

   Season with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed
7. 7

   For a smoother soup, you can blend a portion of it using an immersion blender or transfer some to a regular blender.

   💡 プロのコツ: Be careful when blending hot liquids
8. 8

   Serve hot, with a squeeze of fresh lemon juice.

   💡 プロのコツ: Lemon juice brightens the flavors