Brown lentil soup in Arabic style

Ingredients for 4 servings:

• 1 can Lentils, brown with soup greens
• 1 large onion(s)
• 1 m.-sized carrot(s)
• 2 spring onions
• ½ leek(s)
• 2 tbsp rice (not long grain)
• Salt
• Caraway (Camun)
• 1 liter of water
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the can of lentils and vegetables in a large bowl, including the liquid, and puree with a hand blender until no lumps remain. Add 1 liter of water and puree again. Peel and chop the onion. Peel, quarter, and chop the carrot. Wash and chop the spring onions and leek. Heat the oil in a saucepan and fry the onions until golden yellow. Add the carrots and fry briefly. Then pour the lentil soup through a sieve into the saucepan to catch the skins (this makes the soup taste softer than if it were with the skins on). Add the remaining ingredients and bring to a boil. CAUTION: Do not put a lid on the pan, or it will boil over! After the soup has simmered for about 15-20 minutes, season with salt and camun. Add a little lemon juice before serving for an even better taste.