Measurements

• 1 cup Red Lentils
• 1 Onion
• 1 Carrot
• 2 Tomatoes
• 2 cloves Garlic
• 2 tbsp Butter
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Paprika
• 1 tsp Cumin
• Salt to taste
• Black Pepper to taste
• 1 Lemon

Preparation Method

• Rinse the red lentils under cold water until the water runs clear.
• In a large pot, heat olive oil and butter over medium heat.
• Add chopped onions and sauté until translucent.
• Stir in minced garlic and diced carrots, cook for 2 minutes.
• Add chopped tomatoes and tomato paste, cook for another 2 minutes.
• Add rinsed lentils, paprika, cumin, salt, and black pepper.
• Pour in 6 cups of water and bring to a boil.
• Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
• Use an immersion blender to puree the soup until smooth.
• Adjust seasoning with salt and pepper as needed.
• Serve hot with lemon wedges on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.