Red lentils - 100 g
Olive oil - 1-2 tablespoons
Garlic - 3 cloves
Chicken (or vegetable) stock - 1 liter
Lemon juice - to taste
Salt, pepper
- Wash the lentils
- Heat some olive oil in a pot, saute the lentils with minced garlic for about 3-5 minutes
- Add the stock and simmer for 10 minutes until lentils are cooked
- Squeeze some lemon juice into the soup and serve
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