Hearty lentil soup, soothes the soul!
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
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.