Summary

Ingredients

• 2 onions)
• 3 red pepper (s)
• 4 cloves garlic
• 3 teaspoons, heaped coriander, whole
• 3 teaspoons, leveled cumin, whole
• some black pepper, coarsely ground
• some paprika powder, mild
• some stalks thyme
• 1 bay leaf
• 2 liters mild vegetable stock
• 1 lemon (salty lemon)
• 150 g lentils, red
• 0.5 ½ bunch parsley, smooth
• some liquid (salt lemon brew)
• Harissa

Print Recipe Pin Recipe

Instructions

1. Cut the onions into bite-sized pieces and sauté them in plenty of olive oil until translucent. In the meantime, cut the bell pepper into small pieces, add to the onions and fry with them. Dice the garlic and add it to the saucepan with the coriander and cumin, fry briefly. Add paprika powder, pepper (quantities according to feeling), thyme and bay leaf and fill up with the vegetable stock.
2. If necessary, rinse the salt lemon (I don`t do it), cut into small pieces and add to the saucepan. As soon as the soup starts to boil, add the lentils. Let the whole thing cook over a low flame for about 15-20 minutes, until the lentils are soft (but they should not disintegrate completely).
3. Roughly chop the parsley and add to the soup. Season the soup with a little salt lemon stock. If you like it spicy, you can also add some harissa to the soup.
4. If you have never heard of salt lemons, you should take a look at the recipe database. Since salt lemons are very salty, the vegetable broth really shouldn`t be too salted. Better to add salt at the end.