Lentil puree soup

Lentil puree soup

Ingredients

• 300 g lentils
• 1 onion
• 1 carrot,
• 1/3 celery root
• 3 tomatoes
• 2 tbsp. tablespoons of olive oil
• 1/3 teaspoon nutmeg
• 4 slices of bran bread
• 20 g chopped dill

Directions

1. Rinse the lentils, transfer to a saucepan, pour 1.5 liters of cold water, bring to a boil and cook for 30 minutes. Peel the onion and chop finely. Wash carrots and celery, peel and cut into strips. Place vegetables in water with lentils and cook for another 15 minutes.
2. Use a blender to puree. Dip the tomatoes in boiling water for 30 seconds, then peel and grind the pulp in a blender.
3. Combine with vegetable and lentil puree, add olive oil, nutmeg, whisk lightly and serve on bowls. Add greens to each. Dry the bread in a toaster and serve separately.