Lentil Soup with Pepper and Cumin

Ingredients

Lentils 200 g

Water 1000 ml

Onion 1

Celery (stalks) 2

Carrots 2

Bell pepper 1

Garlic 2 cloves

Bay leaf

Cumin 1/2 tsp

Olive oil

Lemon juice

Parsley

Parmesan cheese 50 g

Peel and slice the onion into half rings, thinly slice the celery and garlic, dice the bell pepper, and coarsely grate the carrots. Heat 2-3 tablespoons of water in a heavy saucepan. Add 1 tablespoon olive oil and sauté the onion, carrot, celery, and garlic over low heat for 5 minutes.

Add the bell pepper, bay leaf, crushed cumin, and a pinch of salt and pepper, and simmer for a few more minutes until the vegetables are tender. Add the lentils, pour in the broth, and simmer uncovered until the lentils are tender, 20-25 minutes.

Remove the bay leaf, blend the soup, add chopped parsley, 1-2 tablespoons olive oil, and lemon juice. Season with salt and pepper to taste.

Serve with toasted bread and grated cheese.

Enjoy!