Lentils sauer soup
For 6 servings:
500 g bruin lentils (not red!!)
500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.)
500 g ripe tomatoes, diced / 400 g can diced tomatoes
2 bay leaves
1 teaspoon paprika powder
juice from 1-2 lemons, to taste
2 tablespoons olive oil
1 bunch lovage/dille
salt and pepper, to taste
Wash the lentils and cook them in 2 l water together with the bay leaves.
When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes than add the tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and the vegetables are cooked add salt and pepper to taste.
Garnish the dish with olive oil and finely chopped lovage or dille.