Lentil and bean soup Recipe

Peel the onions, garlic, and carrots. Cut the onion and carrots into medium-sized cubes, while chopping the garlic with a knife or passing through a garlic cape. In a deep saucepan, heat the olive oil over medium heat. Toss in the garlic and fry for about 1 minute, until you feel a pleasant aroma. Then add the onion and carrot, continuing to cook until the onions are soft and slightly translucent (about 5 minutes).

Put the paprika, red ground pepper, cumin, pepper and stir in a saucepan. Fry the mixture for another 1 minute. Wash the lentils well under cold water to get rid of excess starch. Add it to the pot, pour water over it and toss the peeled diced tomatoes. Leave the soup under the lid to simmer over low heat for about 40 minutes, stirring occasionally. 10 minutes before cooking, add the beans and season with salt to taste. This will allow all the ingredients to be well saturated with spices. Sprinkle the soup with fresh, finely chopped parsley before serving.