Ingredients

1 cup of red lentils
1 liter of bullion
1 onion
2 carrots
2 potatoes
1 bell pepper
.5 courgette
3 cloves of garlic
2 tbsp of tomato paste
2 bay leaves
1 tsp of cumin
1 tsp of (smoked) paprika
2 tsp of oregano
1 tbsp or apple cider vinegar

Steps

Prepping the ingredients

Wash the lentils until the water runs clear and all the dirt has been removed. Then set to soak for at least 15 minutes. As the lentils soak dice all vegetables.

Creating the stock

Heat up some oil in a pan and add all vegetables, including the bay leaves and cook in the pan until softened, cover with a lid on low heat. Once all vegetables are softened add the spices, herbs and tomato paste, cooking for another few minutes. Take out the bay leaves, and blend the soup in a blender, adding stock to help the process.

Cooking the soup

One blended, add all ingredients back into the pan with the remaining vegetable broth, the bay leaves, lentils and the apple cider vinegar. Now cook the soup until the lentils are done, add more water if needed.