Cut into dices the potato, the carrot, the onion and the garlic.

Wash the lentils and put it in a casserole.

Add the vegetables, the salt and about 5-6 glasses of water (or chicken broth) to the lentils. Cook until vegetables are cooked.

Blend until a smooth mixture.

In a separate dry casserole or frying pan put 1 tbsp. flour.

Stirs until the flour begins to change slightly its color.

With a ladle start gradually adding from the soup to the flour, stirring vigorously with a wooden spoon. Add as much soup as needed to make a thick sauce.

Return the sauce to the soup and stir. Cook the soup for a few more minutes until thickened.

In another pan heat the oil and the butter with the dry mint. Do not fry for long, only about 1 minute after the oil has melted.