1 cup Lentils
2 quart Boiling water
1 1/2 tsp Salt
1 each Onion, chopped
1 each Celery stalk, chopped
1 small Green bell pepper, chopped
1 small Red bell pepper, chopped
3 tbsp Vegetable oil
1 tsp Vegetable broth powder
1 tsp Brown sugar
1 each Bay leaf
4 tbsp Tomato paste
2 tbsp All purpose flour
Pepper
Directions
Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour.
Heat the oil in a pot and add to the vegetable broth powder.
Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils.
Cook over a low heat for about 1 ½ hours.
Mix together the flour and the or tomato puree.
Add a little of the hot soup, stirring well, then return it all to the pot.
Grind in some black pepper, heat through, and serve