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PEEL and finely chop the shallots and garlic cloves. REMOVE the seeds of the chili pepper if you prefer a milder version and chop the pepper into small pieces.
HEAT a dash of oil in a medium-sized pan and sauté the shallots, garlic and chili pepper for a few minutes. POUR in the vegetable stock along with lentils, tomatoes, cinnamon stick and bay leaves and bring to a boil.
Meanwhile PEEL the potatoes and chop them into smaller pieces.
As soon as the lentils have boiled for about 20 minutes, you can also add the potato chunks. Let it cook for another 20 minutes.
REMOVE the cinnamon stick and bay leaves and ADD juice of a lime. SEASON the soup with pepper and salt and finish with some fresh parsley. Enjoy!