1 pound red lentils
2 large onions
1 pound carrots
1 garlic bulb
1/2 head celery
Extra virgin olive oil
3 roasted sweet red peppers, peeled and seeded.
5 vegetarian vegetable soup cubes.
Asian fish sauce to taste
Ketjap Manis to taste (Indonesian sweet soy sauce
1. Peel carrots, onions and garlic. Slice carrots, onions and celery.
2. Put onions, garlic, carrots and celery and the olive oil into a large stockpot on high heat, cover and cook, stirring frequently, until the onions have softened. Add the roasted peppers, three quarts of water, the washed red lentils and the soup cubes. Bring to a boil, turn down the heat to low and simmer, stirring at intervals to avoid sticking, until the lentils and all the vegetables are soft.
3. Puree, then taste and add the fish sauce and ketjap manis to taste. Adjust thickness by adding more water if the soup is too thick at first. Garnish with chopped chives, cilantro or parsley, or a dollop of yogurt or sour cream to taste.
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