Lentil Soup with Dried Cranberries, Hazelnuts and Walnuts

• 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

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.