Lenten soup with lentils "Soup Leshta"

Ingredients for "Lenten soup with lentils" Soup Leshta "": Lentils (green or brown) - 150 g Carrots - 1 pc Stalked celery - 2 pcs Bulgarian pepper (large or 1 medium) - 0.5 pieces Leek (or 1/2 onion) - 1/4 pcs Garlic - 5 tooth. Tomato paste - 1 tbsp. l Vegetable oil - 2 tbsp. l Sugar - 0.5 tsp. Thyme (dried) - 0.5 tsp. Pink pepper (ground) - 0.5 tsp. Pepper Cayenne (ground) - 0.5 tsp. Bay leaf - 1 pc Salt - to taste

Cooking time: 50 minutes

Servings: 4

Cooking options in the slow cooker: Power: 860 watts Program: Quenching (40 minutes) Recipe "Lenten soup with lentils" Soup Leshta "":   Soak lentils in cold water for 2 hours. Finely chop the onion and garlic. Celery cut into small cubes.   Carrot and pepper also cut into small cubes.   Pour vegetable oil into the multicooker bowl and turn on the "Stew" mode for 40 minutes.   Fry the onion, celery and carrots for 5 minutes.   Add pepper and garlic. Continue frying for 2 minutes.   Add tomato paste and sugar. Fry another 3 minutes.   Pour 200 ml of water and simmer for 2 minutes.

Add lentils, mix, add another 800 ml of water and boil in accordance with the instructions on the package. It took me 25 minutes. 5 minutes before the end of cooking add pink and cayenne peppers, salt, bay leaf and thyme. Sprinkle with herbs when serving. Bon appetit to you and your loved ones !!!