Pureed lentil soup with curry


for 4

350 g Bartolini lentils
2 potatoes
2 stalks of celery
1 carrot
1/2 onion
2 cloves of garlic
vegetable broth
whole grain bread
Bartolini extra virgin olive oil



Heat vegetable broth. Wash and finely mince the vegetables and then sauté them.
In a pan put a drizzle of olive oil on a medium heat, add the garlic and the minced vegetables and cook until they are browned.
Add the lentils, the diced potatoes and vegetable broth, turn heat up to high and bring soup to a boil.
In the meantime, dice the bread and toast it in a small pan with a drizzle of olive oil.
Blend the lentils and potatoes in a blender together with curry and serve with hot diced bread and a drizzle of olive oil.