How to make
Soak the lentils in cold water for 2 hours. Strain and wash them.
Grind the onion, one clove of garlic, a stalk of celery and half a green pepper in a blender. Fry them in the oil on low to moderate heat.
During this time, the rest of the vegetables are cleaned and cut into small pieces and added to the others over the heat with a pinch of salt.
They are stewed until they soften, add the paprika and after a short stirring, pour about 6 cups (1.5 liters) of water, add the lentils and leave them to boil as you increase the heat. Add the hot peppers - grated, and half of the savory herb. Water is added as needed, but it should be hot, so that it doesn't interrupt the cooking process.
After soaking, the lentils are swollen and soft, which will help them to cook very quickly, but still follow the manufacturer's instructions - not every variety has the same cooking time.
Taste the lentils to see if they are tender and soft.
Finally, the dish is seasoned with salt, the remaining crushed savory herb and the other two cloves of garlic, which are finely chopped. This way, their taste will remain fresher and stronger.
If desired, the lentil soup can be thickened with a little flour dissolved in cold water and a spoonful of vinegar. In this case, the soup should boil for another ten minutes.
The spicy lentil soup is served hot and for the more daring spicy food lovers, it is garnished with marinated hot peppers or more cayenne pepper.
Enjoy your meal!
