Lentil cream tomato soup

I sautéed a large onion, chopped finely, and two larger carrots, grated on the large side of the grater, in 2 tablespoons of olive oil. After a few minutes of sautéing, when the onion becomes translucent and the carrots release their aroma, I added 300 ml of water. This step is essential to create a rich flavor base. I let it simmer on low heat so that the vegetables gradually soften and release all their delicious juices.

After the vegetables had boiled for about 10 minutes, I added 2 medium potatoes, diced, to the pot. The potatoes not only add consistency to the dish but also a sweet note that perfectly complements the developing flavors. I mixed everything well, then added 1 red bell pepper, chopped finely, and 2-3 cloves of garlic, crushed, for an extra flavor boost.

To intensify the taste, I sprinkled a teaspoon of salt, half a teaspoon of ground black pepper, and a teaspoon of sweet paprika. These spices will not only add flavor but will also color the dish, making it more appetizing. I let everything boil for another 15 minutes until the potatoes became tender.

In the end, I added a handful of fresh parsley, finely chopped, which will give a vibrant look and a fresh aroma to the dish. I mixed well to combine all the ingredients and let it simmer for another 5 minutes so that the flavors blend perfectly.

This recipe is not only tasty but also full of vitamins, perfect for a healthy dinner or a hearty lunch. It can be served as is or as a side dish for various types of meat. If you wish, you can also add a few slices of lemon to give a touch of acidity that will balance the sweetness of the vegetables. Enjoy the dish warm, alongside a slice of fresh bread!