PUREED LENTIL SOUP

  Time: 30 minutes
  Difficulty: easy
  Serves: 4

  INGREDIENTS

• 1 tbsp olive oil

• 1 medium onion diced

• 2 medium carrots, diced

• 3 celery stalks, diced

• 4 cloves garlic, minced

• 2 teaspoons cumin

• 2 teaspoons cinnamon

• ½ teaspoon cayenne

• 500 g canned brown lentils

• 1 litre chicken (or vegetable) stock

• juice of 1 lemon,  or as desired

• salt and pepper to taste

• croutons of rustic bread

METHOD

Heat the oil in a large saucepan over medium-high heat then add the onion, carrots and celery and cook until tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.

Stir in the garlic, cumin and cinnamon. Heat until fragrant, about 30-60 seconds. Add the lentils and fry for 1-2 minutes to slightly toast. Pour in the chicken or vegetable stock, water and lemon juice then bring to a boil. Reduce the heat to low and simmer until the vegetables are tender and the mixture soup-like, for about 20 minutes.

Blend the mixture until smooth and creamy; season with salt, pepper and lemon juice to taste before serving warm, with croutons if desired.