Lentil soup with corn and vegetables

Ingredients

• 250 g of well-rinsed red lentils
• 2 tablespoons of sunflower oil
• 2 stalks of celery, finely chopped (or 2 leek stalks)
• 2 carrots, peeled and finely chopped
• 1 medium onion, finely chopped
• 1 tablespoon of lemon juice
• 1.25 liters of vegetable broth
• Salt and pepper, freshly ground, to taste.
• 800 g of green lentils
• 3.2 liters of water
• 200 g of diced onion
• 200 g of diced carrots
• 200 g of celery, diced
• 50 ml of oil
• 60 ml of tomato puree
• 200 g of pre-cooked corn kernels
• salt, pepper, and cumin, to taste

Heat the oil in a skillet and sauté the red lentils for 2 minutes.

Add the celery hearts or leek whites and the chopped carrots, then heat gently for 5 minutes.

Add the onion, lemon juice, and vegetable broth, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.

Roughly mash the soup, then return it to a low heat.

Cook the green lentils for 30 minutes in salted water.

Meanwhile, in a separate pan, sauté the chopped onions, carrots, and celery in the oil until softened.

Add the pre-cooked corn and the tomato puree, then mix this mixture into the lentils.

Season and continue cooking over medium heat.