Lentil and mussel soup from Winter Food by Jill Norman
This soup, which originated in the Belgian port of Ostend, is satisfying enough to serve as a main course. The earthiness of the lentils provides a good background for the delicate flavour of the m...
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Cooking tools:
- Saucepan
- Stove
- Immersion blender
- Brush
Ingredients
- 300 g brown or green lentils, rinsed well
- 1 small onion, sliced
- 1 stick celery, sliced
- 1 bay leaf
- 1 1/2 litres vegetable stock or water
- freshly ground black pepper
- ½ teaspoon ground cumin
- 1 tablespoon lemon juice
- 1 kg mussels
- snipped chives, to garnish
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