Lentil Soup 1 (for 4)
1 onion, chopped
1 stalk celery, sliced
1 green capsicum, diced
1 red capsicum, diced
1 and 1/2 cups brown lentils (~300 gr)
6 cups of water
2 bay leaves
1 tbl raw sugar
5 tbl tomato paste
2 tbl flour
black pepper
Saute the vegetables in some oil for about 5 minutes.
Add the lentils, water, bay leaves and sugar. Simmer gently for 20-30 minutes.
Mix the flour and tomato paste with some water from the soup to make a smooth, runny paste. Add to the soup.
Sprinkle over some freshly ground black pepper (to taste) and add more water if the soup is too thick.