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Sweet pepper lentils
4 servings
Bake the pepper to bubbles on the skin, place in a plastic bag and leave to cool. Peel and seed, cut into 2cm-wide strips. Put the lentils with turmeric, cumin, coriander, olive oil, tomatoes, ground pepper, parsley, finely chopped onions, garlic and ginger in a saucepan. Pour vegetable broth, bring to a boil and cook for half an hour. Lentils should remain slightly stiff. Add the prepared strips of pepper and cook for another 3 minutes. Season the finished soup with lemon juice.
Bake the pepper to bubbles on the skin, place in a plastic bag and leave to cool. Peel and seed, cut into 2cm-wide strips. Put the lentils with turmeric, cumin, coriander, olive oil, tomatoes, ground pepper, parsley, finely chopped onions, garlic and ginger in a saucepan. Pour vegetable broth, bring to a boil and cook for half an hour. Lentils should remain slightly stiff. Add the prepared strips of pepper and cook for another 3 minutes. Season the finished soup with lemon juice.
onions - 1 pc., capsicum - 6 pcs., garlic - 3 wedges, ginger root to taste, coriander to taste, turmeric to taste, cumin to taste, lentils - 300 g, parsley to taste, tomatoes - 2 pcs., red pepper to taste, olive oil - 3 tbsp. spoons, vegetable decoction - 1 l, lemon juice to taste
