300 gr. brown lentils (works with other types e.g. red lentils)
1 chopped onion
3 chopped carrots
3 cloves of garlic cut in halves
250 gr. tomato juice
3 tbsp. white flour
1 tbsp. red pepper powder
Put the lentils in a pan over high heat and cover it with water. Once the water boils throw away the water by pouring the lentils in a strain. To the lentils add the onion, carrots and garlic and cover them with water. Put the pan on the stove over middle heat until the lentils is cooked (you have to try it – it should NOT be crunchy). Once it’s ready, add the salt, pepper, savory and mint. Then add the tomato juice. Stir for 3-4 minutes. Remove from the heat and on its place put another pan with sunflower oil covering the bottom of the pan. After 1-3 minutes add the flour and red pepper and stir until the mixture is all bubbles. If the mixture is too think, add more sunflower oil to make it airy. Do not overcook (not more than 1-4 minutes of stirring), because you will burn the flour. Pour the mixture into the lentils pan, stir and put all over the heat again for 5 minutes. Serve in bowls or any other deep dish.