Tomato Soup with Couscous

Ingredients

• 600 g ripe tomatoes
• 1 chili pepper
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 l vegetable broth
• 1 green bell pepper
• 150 g red lentils
• 100 g couscous
• 2 sprigs parsley
• Salt
• Pepper

Instructions

1. 1.

   Wash the tomatoes, blanch them in hot water, cool, peel and dice. Wash the chili pepper, pat dry, deseed and finely chop.

2. 2.

   Peel the onion and garlic cloves and finely chop them.

3. 3.

   Heat oil in a pot. Sauté the onion, garlic and chili over medium heat until translucent. Add broth and tomatoes, bring to a boil and simmer on medium for about 10 minutes.

4. 4.

   Meanwhile wash the bell pepper, halve it, deseed, dice it. Add lentils and couscous to the soup and continue cooking for another 10–15 minutes.

5. 5.

   Wash the parsley, shake off excess water, chop it. Season the soup with salt and pepper, serve in four bowls and sprinkle with parsley.