food travel & lifestyle
for
MAD MED
About the Recipe
Rich in nutrients and flavor. This soup is impossible not to love.
Ingredients
1.1 Lb Orange Lentils
1.1 Lb Yellow Carrots
1.1 Lb Yukon Gold Potatoes
1 Garlic Clove
1/2 Onion
1 Tbsp Extra Virgin Olive Oil
1 Tbs Unsalted Butter
Parsley to Taste
2 Tsp Sea Salt
Preparation
Pour one liter of water into a pot.
Add the lentils and bring to a boil.
Turn down the burner once it reaches the boil and let the lentils simmer till they turn soft.
Put a wooden spoon on one side of the pot edge and cover it with the pot's lid.
Remove any excess soil from the potatoes.
Peel the potatoes, slice them, dice them into 1/2 inch sizes, and set them aside.
Wash off and peel the carrots. (Choose the same size)
Slice into rounds.
Pour one tablespoon of extra virgin olive oil and one of butter into a large pot.
Add the half onion, flat side facing the pot.
Add the garlic and the parsley.
Turn on the burner to medium heat.
Cook slowly till the bottom of the onion turns golden brown.
Once the onion caramelizes, add the potatoes and the yellow carrots and gently stir.
Cook for two/three minutes.
Add the lentils and 1 L of water, and the sea salt.
Bring the combined ingredients to a boil.
Once it reaches the boil, turn down the heat to low and let simmer for twenty minutes.
Blend the ingredients(use an immersion blender) and continue simmering until the right consistency.
Plate and garnish with a teaspoon of extra virgin olive oil and herbs.
Enjoy!