Ingredients:

red lentils 150 g
green-brown lentils 200 g
canned tomatoes slices 400 g
garlic 6 cloves
onion 1 head
carrot 1 piece
olive oil 20 ml
ground black pepper to taste
sea ​​salt to taste
saffron 0.5 teaspoon
dried basil to taste
dried oregano to taste
dried tarragon to taste

Cooking:

1. Mix both types of lentils, pour water and put on fire. As soon as the water boils, reduce the heat to a minimum, cover the pan with a lid and leave for twenty to thirty minutes. During this time, red lentils will boil a little more than green – green should remain al dente.

2. In the meantime, heat the olive oil in a frying pan, throw in the whole garlic cloves and sauté lightly until fragrant. Then add the diced onion, simmer everything together, stirring, until a light golden hue appears.

3. Add grated carrots to the garlic and onions, fry, and then carefully lay out the tomatoes and pepper. Mix everything well and simmer over moderate heat, stirring constantly, for four to five minutes.

4. Add vegetable mixture and all spices, except tarragon, to the pot with lentils, stir with a wooden spoon, bring to a boil again. Cook everything together for another five to seven minutes, at the very end, throw in a pinch of tarragon and remove from heat.

5. Remove the garlic cloves from the soup pot, add salt and black pepper to taste. Pour the soup into bowls. You can decorate it if you wish with fresh chopped herbs or a spoonful of Greek yogurt, and if you want to add acid, squeeze a slice of lemon directly into a plate.

Enjoy your meal!