Red Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), finely diced
- 250 g carrot (s), finely rated
- 500 g tomato (s), eihth or
- 1 can tomato (s)
- 1 large bell pepper (s), diced
- 250 g lentils, red
- lots herbs, fresh or
- 1 package Herbs Provence (TK)
- olive oil
- Lemon juice
- salt and pepper
- possibly water
Print Recipe
Pin Recipe Instructions
- In a saucepan, fry the onions in plenty of olive oil until translucent. Then add the carrots and cook with them. Then add the pepper pieces. Stir everything well and steam. Then add the tomato pieces and cook everything well for about 10 minutes.
- The tomatoes should have formed enough liquid by now. Otherwise add some water. Now add the red lentils and simmer until they are cooked through (approx. 15 minutes). The lenses do not have to be soaked beforehand. Season with the herbs, lemon juice, salt and pepper.
- The quantities given are approximate, as I always make the soup out of the `wrist`. Garlic is definitely an asset - but unfortunately I haven`t been able to test it yet. In that case, however, I would leave out the onions, as the beneficial effects of the two cancel each other out. The soup (ok, it usually turns out to be a stew) lives from the herbs!
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