Lentils (red or green) – 1 cup;
Carrots – 2 pieces;
Stem celery – 3 pieces;
Garlic – 2-3 cloves;
Onions – 1-2 pieces (depending on size);
Salt – to taste;
Ground black pepper – to taste;
Bulgarian pepper – 1 piece;
Chili pepper – 1-2 pieces;
Vegetable oil (olive) – 3 tablespoons;
Tomatoes – 2 pieces;
Greens (potatoes or peas) – 1 puppy;
Parmesan – to taste;
Dried thyme – 0.5 teaspoons;
Eucalyptus leaf – 1 piece;
Sugar – 1 teaspoon.
Cut washed vegetables – carrots, peppers, onions and celery. Heat the oil in a heavy saucepan and fry the vegetables until soft. Pour boiling water over the tomatoes, remove the skin and slice. Add to the roasted vegetables, as well as thyme, salt, sugar, bay leaf, ground black pepper and red chili. Boil for 4-5 minutes. Wash lentils and add to vegetables. Pour in boiling water and cook until lentils are soft (about 10-25 minutes, depending on the size). Remove the cooked food from the heat, remove the birch leaf and strain it with a fork mixture. Bring the soup back to a boil, then remove from the heat. The soup is ready. Sprinkle with grated cheese and herbs before serving.
enjoy your meal!