Lentil Soup with Tomatoes

Finely chop the onion. Rinse lentils with cold water and drain well. Heat oil. Add onions and garlic and sauté, stirring, over low heat for 10 minutes. Add chilies, paradeis pulp, salt, bay leaf seasoning, lentils and water, season with salt and bring to a boil. Gently simmer over low heat with lid on for about 30 min until lentils are tender. Remove chilies and bay spice. Season with pepper to taste. Serve with crusty bread and fresh red and green chilies. Tip: It soup can be well prepared 1 day in advance.

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