Lentil Soup with Vegetables and Cheese

In this soup, the ingredients are boiled separately so that the consistency of each of them is optimal: the lentils are well boiled, the cauliflower is moderately soft, and the corn and peas are only warmed up.

Ingredients

• 2-2.5 L of vegetable or low-fat chicken broth
• 3 tbsp olive oil
• 1 red bell pepper
• 3 cloves of garlic
• 1 tsp sweet paprika (preferably smoked)
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 100 g frozen (or canned) corn
• 100 g frozen (or canned) green peas
• 100 g cauliflower
• 1 cup fine brown lentils
• 1 avocado
• 50 g of Adyghe cheese
• ½ lemon juice
• pinch of paprika
• cilantro leaves

Directions

1. Rinse the lentils, pour in 1 liter of hot broth, bring to a boil and cook until soft, 20-25 minutes.
2. Finely chop the red pepper and garlic. Disassemble the cauliflower into small inflorescences. Defrost corn and green peas or pour over with boiling water.
3. Pour oil into a heavy-bottomed saucepan, add pepper and garlic and simmer for 3 minutes, until the pepper is soft. Add cumin, paprika and coriander, cook for another half minute.
4. Pour the remaining broth to the vegetables, boil, add cauliflower. Cook until the cabbage is soft, then add the cooked lentils along with the broth in which they were cooked. Add corn and green peas after 5 minutes. Heat and pour into bowls.
5. Place crumbled Adyghe cheese and avocado cubes in each plate. Drizzle with lemon juice, paprika and cilantro leaves.