Macedonian recipe for green lentil soup.
> Cook aromatics. Same as the tomato sauce recipe.
> Measure and wash lentils. Use a strainer. 1 cup of dry lentils is 4 portions. You should overshoot because it stores well for leftovers.
> Add lentils and water. See package for quantity. Or maybe use beef/chicken broth
> Season. > Granulated chicken bouillon, unless you used broth. Salt. Maybe garam masala. paprika
> Simmer covered for 1 hour. Check on it to make sure it doesn't burn if water evaporates. Or you can use a lot more water. It's easy to boil it off if you overshoot.
> Add half a spoon of flour. But mix it in a cup of water first! If you don't it will cook immediately and form disgusting goops of dough.
> Eat with bread. Anything but the sugary sliced bread that's became the default in the US. Italian fresh white bread is good. Or whole grain sliced bread