Tomato soup with couscous and lentils

Spicy, fragrant tomato soup for lovers of spicy dishes.

Ingredients

• 700 g tomato
• 100 g red lentils
• 100 g couscous
• 1 bulb
• 3-4 cloves of garlic
• chili pepper to taste
• 1 sweet pepper
• 1 tsp zira
• salt, pepper to taste
• greenery
• vegetable oil
• 1.5 liters of water

Directions

1. Finely chop the onion, garlic and chili pepper.
2. Fry in vegetable oil until transparent in a saucepan with a thick bottom.
3. Cut the tomatoes crosswise, dip in boiling water for 30-60 seconds (until the skin begins to peel off), remove the skin and puree the pulp of the tomatoes.
4. Add the tomato puree to the pan with the onion and garlic and simmer for 10 minutes. Add water and bring to a boil.
5. Remove stem and seeds from sweet peppers. Cut into small cubes. Add to saucepan and cook for 5 minutes.
6. Then add the lentils and couscous, stir and cook for 30 minutes.
7. Add cumin, salt and pepper to taste. Remove from heat and let stand for 15 minutes.
8. Serve the soup hot, sprinkled with chopped herbs.
9. Bon appetit!