Lentil soup with ginger and hazelnuts

Lentil soup with ginger and hazelnuts - 2 portions

Ingredients
½ chopped yellow onion
1 diced carrot
½ diced red bell pepper
½ tbsp rapeseed oil
250 g crushed tomatoes
5 dl vegetable broth
1½ dl red lentils
1 tablespoon grated fresh ginger
the juice of ½ lemon
50 g feta cheese, 22%
10 chopped hazelnuts

Fry onion and carrot and pepper in oil for 2–3 minutes. Add crushed tomatoes and broth and bring to a boil. Mix in the lentils and ginger and let it cook for 10 minutes. Season with squeezed lemon. Pour into bowls and sprinkle with feta cheese and nuts.