Lentil soup with bell pepper and spices

For this lentil soup, you'll need the red variety. It has a mild, pleasant taste and goes well with spices and vegetables.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 7 servings
• Cooking time: 2 minutes
• Prep time: 20 minutes
• Total recipe preparation time: 22 minutes

Ingredients

• Red lentils 1 cup
• 7 cups water
• Onion 1 piece
• Carrots 1 piece
• Bulgarian pepper 1 piece
• Ground cumin ¼ tsp spoons
• Coriander ¼ tsp spoons
• Turmeric ¼ tsp spoons
• Smoked paprika ½ tsp spoons
• Ground black pepper to taste
• Garlic 1 clove
• Salt to taste
• Fresh parsley to taste
• Cilantro to taste
• Sour cream or feta cheese to taste

Cooking method

• Rinse the lentils, place in a saucepan, cover with seven glasses of water and put on a low heat.

• In a frying pan, fry very finely chopped onions, grated or chopped carrots, bell peppers, cut into thin strips.

• Add spices and minced garlic. Heat the mixture slightly in a skillet.

• Add the stir-fry to the saucepan. Salt. Remove from heat when lentils are done.

• Garnish with herbs when serving. The soup will perfectly complement a mixture of finely chopped parsley and cilantro, as well as a spoonful of sour cream or a handful of grated cheese.

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