Lentil Soup 2 (for 4)
3 stalks celery, sliced
5 medium carrots, sliced
1 onion, chopped
3 cups water
1 onion, diced
3-4 spring onions, finely sliced
3 cloves garlic, crushed
1 cup brown lentils (~200gr)
1 bay leaf
1 tsp grated lemon rind
1 small lemon, juiced
black pepper (to taste)
Simmer the celery, carrots and 1 onion until tender. Blend and press through a sieve to obtain a smooth broth.
Saute the other onion, spring onion and garlic in some oil for 5 minutes.
Add the broth, lentils, bay leaf and lemon rind. Simmer for 20-30 minutes.
Just before serving add the lemon juice and some freshly ground black pepper. Add more water if necessary.