For 2 Servings:
3 Tbs olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 sticks of celery, cubed
2 tbs tomato paste
1 cup red (peeled) lentils, rinsed
2.5 cups of vegetable broth (1/2 ‘Rapunzel bouillon cube in water)
salt / pepper
1 Tbs lemon juice
1 tsp cumin
1 Tbs umeboshi vinegar, wine vinegar or even cooking wine
mint leaves for garnish
Heat some oil in a skillet and saute onion, garlic and celery for about 2 minutes. Take abt. 2 tbs of it aside for later.
Add tomato paste to the mix, blend in and cook for 1 minute, then add the lentils and the broth, some salt and pepper and cook for 15-20 minutes or until the lentils are soft, stirring occasionally.
Cool down for some time and use a blender to smoothen soup ingredients. Add lemon juice and the saved onion blend from before.
In a small pan roast the cumin with some oil. Cool down and add the vinegar. Add to the soup and garnish with chopped mint leaves. ©Spoonsense 2012