Lemony pepper and lentil soup

Ingredients for 4 servings:

• 2 onions
• 3 red bell peppers
• 4 cloves garlic
• 3 tsp, heaped coriander, whole
• 3 tsp, levelled cumin, whole
• some black pepper, coarsely ground
• some paprika powder, mild
• some thyme stalks
• 1 bay leaf
• 2 liters of mild vegetable broth
• 1 lemon(s) (salted lemon)
• 150 g lentils, red
• ½ bunch parsley, flat
• some liquid (salt lemon juice)
• n. B. Harissa

Instructions

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

with salted lemons and red lentils

Cut the onions into bite-sized pieces and sauté in plenty of olive oil until translucent. Meanwhile, chop the bell pepper, add it to the onions, and fry briefly. Finely dice the garlic and add it to the pot along with the coriander and cumin, frying briefly. Add the paprika, pepper (amounts to taste), thyme, and bay leaf, and top up with the vegetable stock. Rinse the salted lemon if desired (I don’t), cut it into small pieces, and add it to the pot. As soon as the soup starts to boil, add the lentils. Simmer over low heat for about 15-20 minutes, until the lentils are soft (but they shouldn’t completely fall apart). Roughly chop the parsley and add it to the soup. Season the soup with a little salted lemon juice. If you like it spicy, you can also add a little harissa to the soup. If you’ve never heard of salted lemons, you should take a look at the recipe database. Since salted lemons are very salty, the vegetable broth shouldn’t be oversalted. It’s better to add more salt at the end.