Ingredients
2 courgettes
3 leek whites
3 stalks of celery
1/2 head of fennel
1 clove of garlic
1 handful of flat leaf parsley
1 chicken stock cube
1 tbsp of cumin
1 liter of water
100 g of lentils
100 g of diced bacon
Salt pepper
1 tbsp of olive oil
Some fresh cilantro leaves
Preparation Prepare the lentils as indicated on the package. Keep them aside. Rinse the vegetables well, especially the leek whites which often contain soil, then cut them into cubes of the same size. Sweat the vegetables in a large pot with olive oil for 5 minutes and add water with the stock cube until the vegetables are covered. Cook for 20 minutes over medium heat, add the cumin and mix the soup. Bake the bacon till crispy. Add the lentils and bacon and check the seasoning of the soup. Pour it in nice bowls and sprinkle with a few cumin seeds and some fresh cilantro .