Spicy Lentil Soup Simple and Quick

Simple & quick, can be prepared well Sauté diced onions in olive oil, squeeze garlic cloves and add and fry together with bay leaves (make sure that the bay leaves do not crumble) until the onion cubes have taken a light brown color.

Add cinnamon, cloves, ground ginger and cumin (old cumin) and stir-fry for one minute.

Add the lentils and vegetable soup and simmer gently for 7 minutes. During this time, clean the pepper (alt. Tabasco) (wear gloves, the juice is very aggressive, or possibly rinse your hands on the spot), remove the seeds and coarsely chop the pod.

Finely grind the pod along with half of the soup and return to the remaining soup. Bring the soup to a gentle simmer for a few minutes and season with salt, pepper and other spices. Season with salt, pepper and other spices and maybe a little bit of lemon juice. Serve with chopped parsley and crème fraîche.

Tip: Stock up on high-quality spices – it pays off!

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