1 onion, chopped, 1 tbsp olive oil, 400g canned tomatoes, 1 green or red peppers, diced, 200g red lentils, half teaspoon cumin powder, 1 teaspoon dried basil, 225ml water, appropriate freshly ground black pepper and salt, 4 tbsp.

working methods

1. Heat olive oil in a pot, stir-fry onion, add tomatoes, peppers, lentils, cumin, basil and water. After boiling, turn to medium-low heat and cook for another 20 minutes, or until the lentils are soft.

2. When the lentils become soft, stir the soup with a hand blender. Add salt and pepper. If you like, you can add a spoonful of sour cream and a slice of fresh basil.