(or 3 l of water + 2 veggie bouillons)
all spice and pepper
Let the lentils soak in water for at least 2 hours and rinse several times.
Cook soaked lentils, broth, and spices. When the lentils are semi-soft, grate the carrots and add to the soup.
In a saucepan, heat the butter, add chopped onion and sauté until golden.
Then add flour and keep stirring for a minute or two.
Put the mixture to the soup, cook briefly and season with lemon juice, salt and chopped parsley.