Summary

Ingredients

• 300 g lentils, small, reen ones
• 1 bay leaf
• 1 liter vegetable stock
• 1 onion (s), red,
• 4 cloves garlic
• 2 chilli pepper (s), green
• 400 g tomato (s), peeled, drained
• 4 tablespoon olive oil
• 40 grams flour
• 2 tablespoon soy sauce
• 2 tablespoon tomato paste
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ oregano
• 0.5 teaspoon ½ thyme
• 2 red pepper (s)
• 2 bell peppers, yellow

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Instructions

1. Preheat the oven to 200 ° C, place the peppers on aluminum foil and on the wire rack and cover with aluminum foil. After 20 minutes the skin should be partially charred, then place in a bowl, cover and let the peppers cool there.
2. Put the lentils in a sieve and wash them under running water, add to the vegetable stock, bring to the boil and continue to boil for 10 minutes. Then strain and collect the soup.
3. Peel and chop the onion and garlic. Clean and chop the chilli, also chop the tomatoes.
4. Heat the olive oil, add the flour and brown while stirring. Add the onion, olive oil and chilli while stirring and quench with the soy sauce. Add tomato paste and paprika powder, heat slightly and add tomatoes. Pour the soup on top, season with thyme and oregano. Stir until smooth and simmer for 15 minutes.
5. Peel off the skin of the cooled peppers with a sharp knife and collect the juice. Halve the peppers, remove the seeds and cut into strips. Add the lentils to the sauce, simmer for another 5 minutes and remove from the heat. Stir in paprika juice, season with salt and arrange in a bowl, garnish with the paprika.
6. Serve with warm bread.