Arabic lentil soup

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 chili pepper(s)
• 3 parsnips
• 1 stalk(s) leek
• 2 large carrots
• 2 tsp oil of your choice
• 200 g lentils, red
• 1.2 liters of water or vegetable broth
• 1 tsp salt
• n. B. Pfeffer
• 1 tsp, leveled cumin powder
• 1 tbsp lemon juice
• some stalks of coriander, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Peel the onion and garlic, then roughly chop the onion. Deseed the chili pepper and finely chop half. Dice the parsnips and carrots, and roughly chop the leek. Heat the oil in a pan, sauté the onions until translucent, add the vegetables, and fry for five minutes. Meanwhile, press the garlic and add it. Add the water and lentils and simmer for about 30 minutes. Purée the soup and season with salt, pepper, cumin, and lemon juice. Serve garnished with the chili strips and coriander.