Red soup

Ingredients for 4 servings:

• 1 onion(s), finely diced
• 250 g carrot(s), finely grated
• 500 g tomatoes, quartered or
• 1 can of tomatoes
• 1 large bell pepper(s), diced
• 250 g lentils, red
• lots of herbs, fresh or
• 1 package of herbs of Provence (frozen)
• olive oil
• lemon juice
• salt and pepper
• possibly water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with red lentils

In a pot, sauté the onions in plenty of olive oil until translucent. Then add the carrots and sauté. Then add the bell peppers. Stir everything thoroughly and sauté. Then add the tomato pieces and let everything simmer for about 10 minutes. By now, enough liquid should have been released from the tomatoes. If not, add a little water. Now add the red lentils and simmer until tender (about 15 minutes). The lentils do not need to be soaked beforehand. Season with the herbs, lemon juice, salt, and pepper. The quantities are approximate, as I tend to make the soup on the fly. Garlic would definitely be a good addition—but unfortunately, I haven’t been able to test it yet. I would leave out the onions, though, as their beneficial effects cancel each other out. The soup (okay, it’s usually a stew) thrives on the herbs!