How to make
I fried the finely chopped onions, garlic and carrots in 4 tbsp (60 ml) of olive oil for 5-6 minutes. I washed the red lentils well and left in warm water for at least 15 minutes. Then I added them into the pot.
I added hot water and left it to boil on medium heat, until done. I seasoned with the listed spices, without the mint and added tomato juice with a pinch of sugar.
I left it to simmer for a few minutes. While the lentil soup was still warm, I liquidized it, until a creamy homogeneous mixture was obtained.
In the saucepan I poured 1 1/3 tbsp (20 ml) of olive oil to heat up, I poured 1/2 tsp. cayenne pepper to fry and poured it over the already prepared dish.
The red lentil and vegetable cream soup can be served with rusks, or croutons.