Green bean and dried lentil soup

Ingredients

• 3-4 tablespoons oil
• 1 large onion (200 g)
• 3 garlic cloves
• 2 bell peppers
• 1/2 hot pepper
• 1 large carrot (100 g)
• 1/4 small cabbage (250 g)
• 250 g dried lentils
• 500 g green beans
• 3 medium tomatoes (360 g)
• 4000 ml cold water
• 1 teaspoon salt
• 1/2 teaspoon peppercorns
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 1/2 teaspoon ground pepper
• 70 g tomato paste
• 15 g dill
• 15 g parsley

Preparation

1. Clean and wash the vegetables. Chop the onion, slice the garlic, cut the peppers into strips and finely chop the hot pepper. Slice or dice the carrot, chop the cabbage and tomatoes, and break the green beans into pieces. Rinse the lentils in 2-3 changes of water and chop the dill and parsley. 2. Heat 3-4 tablespoons of oil in a pot. Add the onion and garlic and sauté for 3 minutes, until the onion softens. 3. Add the bell pepper and hot pepper. Sauté for another 3 minutes, until the pepper starts to soften. 4. Add the carrot, cabbage, lentils, green beans and tomatoes. Pour in 4000 ml cold water and add the salt, peppercorns, bay leaf, thyme and ground pepper. Simmer over medium heat for 60 minutes, until the lentils and green beans are soft. 5. Stir in the tomato paste, dill and parsley. Simmer for 1 more minute, then taste the soup and turn off the heat.