Ingredients (for 4-6 people)
- 1 cup of red lentils
- 1 tea glass of boiled green lentils
- 1 tea glass of boiled chickpeas
Put the washed, drained red lentils and peeled whole onions in a pot, cover with the broth and cook the lid half-open on low heat until the lentils are soft, remove the onion and pull it with a hand mixer until smooth.
Pre-boiled green lentils, chickpeas and vermicelli are added and 10 min. more cooked together.
In the pan, the butter is melted until it turns light, thyme, sumac and red pepper are added and boiled in a stone.
The soup is divided hot into bowls and served with spicy oil.