Courgette and Lentil Soup- vegan

Do not say Yuck because the titel contains the word vegan. It is a great tasting soup when you have courgettes piling up in your kitchen. One large down now!

The soup gets creamy with almonds. No need to thicken it with anything else.

Call it a fast meal. The time you will need to cook the lentils is enough to prepare and cook the ingredients for the soup. Very efficent.

Recipe for 4:
1 large courgette but not a maxi size one
100 g lentils rose or brown or green
2 shallots
4 cloves of garlic
1 bay leaf
50 g almond slices
1 bird eye chili dried
Rapeseed oil
500 g organic vegan veg stock
4 sprigs of mint
1/2 lemon and zest
Chili salt and pepper

In a pot add 4 times the amount of water to lentils. Season with a bay leaf and some ground pepper -NO SALT
Cook for 25 to 35 min depending on the kind of lentils used. Do not use red or yellow lentils, they get way too mushy. Drain.

Peel and chop onions and garlic into bigger pieces. Wash the courgette and cut it into larger chunks.

Heat up a pot with 4 tbsp oil and add onions, garlic and almonds. Give them 3 min.
Add courgette and stir an other 3 min, season with chili salt and pepper.

Now in with the veg stock. Bring to a boil, reduce the heat and cover. Now is the time to spice up your life or the soup. Add a dry bird eye chili. Remove before blending the soup later !!!
Cook for 15 min. Let the soup rest open for 5 min.
Pour into a blender and add 3/4 of the mint leaves.
Make a fine soup and pour it back into the pot.

Add the lentils, zest and juice of 1/2 lemon and check for seasoning. Heat up again if needed.
Add the rest of the mint leaves individually to each bowl.