2 cups yellow lentils 1 large onion, chopped 2 tomatoes, diced 2 carrots, diced 2 celery stalks,
chopped 5 cloves of garlic, chopped Croutons Salt + pepper + cumin oil
Wash the lentils thoroughly until its water is clear and drain well.
Add some oil in a large cooking pan.
Heat and add the onion. Stir until tender then add the lentils an stir for a few minutes.
Add the vegetables, the garlic and the pepper [ do not add salt and cumin].
Add one and a half liters of hot water, cover and leave to cook over low heat.
When the lentils are very well done, remove from heat. Allow to cool off.
Strain the whole mixture by means of the vegetable strainer [ moulin ] to get a rather medium thick emulsion like soup.
Pour into the pan and bring to the boil over medium heat.
Add the salt and cumin to taste whilst stirring.
Remove from heat and add a piece of butter or a tablespoonful of cream [ optional ]
Add the croutons on the top of the lentils soup or serve aside
