Ingredients
- 2 carrots (chopped)
- 2 onions (chopped)
- 1 stick of celery (chopped)
- 300 g dried red lentils
- 4 tablespoons of olive oil
- 2 teaspoons of salt
- 3 crushed cardamom pods
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
For the accompaniment:
- 20 g hazelnuts (roughly chopped)
- 20 g walnuts (roughly chopped)
- 20 g dried cranberries
- 4 tablespoons of olive oil
Preparation
1) Lightly fry the onion and the carrot.
2) Add the rest of the ingredients and 2 liters of water.
3) Simmer for 30 minutes then blend until smooth.
4) To make the accompaniment: Fry the hazelnuts and walnuts and dried cranberries in a little oil for two minutes and serve with the soup.