Lentil soup with celery

Name: lentil soup with celery
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 onion; 2 stem celery; 400 g brown lentils in tin leaked out; 400 g canned chickpeas leaked out; 4 el extra virgin olive oil with garlic and chili pepper; 2 tl ground cinnamon; 400 g tomato cubes look; 1 liter vegetable stock of tablet; 1 lemon

Lentil soup with celery, chickpeas and coriander.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion and cut the celery into bows. Drain the lentils and chickpeas.
Heat the oil in a soup pot. Fry the onion, celery and cinnamon for 2 minutes on low heat. Scoop the lentils, chickpeas and tomato cubes through.
Add the stock and bring to the boil. Cook for 10 minutes on low heat. Stir occasionally.
Halve the lemon, press one half out and cut the other half into pieces. Stir in 1½ tbsp lemon juice through the soup.
Puree the soup coarsely with the hand blender and spread over the bowls. Serve with the lemon part.