Corba of red lentils

We have to have something soupy again today, because we have gone too far for the weekend with food….

Preparation steps

Heat the oil in a pan, add the onion and fry it until it becomes light yellow, about 5 minutes. Add garlic, carrot, tomato, celery, cumin, pepper and vegeta, fry for another 2 minutes. Add the lentils, water and chicken stock, if you don’t have it, add the same amount of water and simmer, uncovered for about twenty minutes or until your lentils are cooked through.
Stir occasionally. Red lentils cook much faster than regular ones, if you don’t have red lentils, use the one you have.
If you wish, you can also add a little lemon juice at the end of cooking, add parsley, try if you need more salt and pepper and serve with a piece of toasted bread,
Pleasant

Ingredients

2 tbspolive oil, I use grape seed oil
1 larger headonion, finely chopped
4 cherriespropagated garlic
2chopped carrots
1 mediocrefinely chopped tomatoes
1 barfinely chopped celery
1-2 teaspoonsground cumin
to tastesalt, pepper
150 grred lenses
1 lwater
375 mlchicken soup stock
2-3 tbspfresh primrose

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