- red lentils - 1 cup
- tomatoes - peeled, about 2 cans
- vegetable broth - 4 1/5 cups (1 L)
- onions - 2 oz (60 g), (1 medium head)
- garlic - 3 cloves
- olive oil - 1 tbsp
- cumin - 1 1/2 tsp
- bay leaf - 1
Heat the olive oil and fry the finely chopped onion in it.
Once the onion becomes transparent, add the chopped garlic, cumin and paprika. To them, add the chopped or mashed tomatoes, vegetable broth and bay leaf.
Bring the vegetable mixture to a boil, cook about 10 min. and add the cleaned and washed lentils. Lower the heat to a medium setting and boil for another 15-20 min.