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Abusing Bags lentil soup
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onions          3 big ones, 4 if they are not big
bell pepper     1 red (can use other colors if you like)
tomato puree    a tablespooon or so
thyme           (i have never measured, i just put in a bunch)
salt & pepper   to taste (i like quite a lot of pepper)
bay leaf        1 or 2 depending on how much you like it and how big it is i guess
garlic          to taste i guess (i usually just do 1 clove, but if you love garlic just go ham)
lemon juice     to taste (i usually just give it a good squirt, i have no idea how much it is)
lentils         1 or 2 tins (depends on how big the tin is i guess)
beef stock      i add 2 coffee mugs of water and stock cubes, since
                    1. i never really measure, i tihnk thats like 0.8 liter
                    2. i'm not the type of person who actually has actual stock sitting around
sugar           a teaspoon ish (optional, just helps the onions caramelize a bit faster)

variation
- you can add a grated carrot if you have some laying around
    makes the soup a bit sweeter
- you can add some celery (root or stick) in cubes if you have it
    (onion+celery+carrot is a banger)
- you can add a potato in cubes if you have one
    thickens the soup a little bit, and is apparently really healthy
- sometimes i add rosemary but this tastes quite strong so only when im in the mood
- sometimes i add karaway (this is common in eastern europe, and tastes really good,
    but also REALLY powerful taste, so don't add a lot. it is a bit of an acquired taste)
- drop the bell pepper to make more "onion soup"-y soup

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This is more or less how i do it, but I'm not anywhere close to professional,
so feel free to not do what i say if you actually know what you are doing unlike me.

If you have ever made onion soup, you basically know what to do already,
just add bell pepper and tomato puree to the onions for a bit before you add liquid.
And if you have never made onion soup, do it ASAP >:)

(good guide for onion soup https://www.youtube.com/watch?v=gpo2WKRhenA)

The soup is basically the bastard son of a french onion soup and a hungarian goulash

>:)

0. (optional) if you want, you can roast the pepper and take away the skin

1. slice and caramelize onions
    At least sweat them a bit if you are in a rush, full caramelization takes quite long.
    (But is worth it)

    Oil or butter doesn't really matter i think. Just use whatever you prefer.

    Get them heated as soon as possible so they can sit while you do everything else.

    Add some salt with it.
    After they are translucent-ish you can add some sugar to make it go faster.
    If instructions are unclear just watch the vid above, pretty solid vid.

2. start cutting peppers and garlic, washing lentils etc. now while onions are going
    macro efficiency, you know

Next few steps i basically do at the same time, just stirring a bit inbetween

3, add tomato puree

4. add bell pepper and garlic
    If you didn't remove the skin, you wanna cut it quite fine, because the
    skin doesn't really break down. If you did remove the skin, it doesn't matter
    how you cut it.

    You can mince the garlic if you really like cutting stuff.
    You can also just put it in whole and pull it out when the soup is done.
    Doesn't really matter i think.

5. add spices, lentil and stock

7. simmer for a good while

I like to have some bread with it