300 gr lentils
2 large onions
2 tsp garlic puree with mixture of aromatic herbs
6 tbsp pomegranate balsamic cream KALAMATA PAPADIMITRIOU
100 gr smoked trout
1 tbsp garam masala spice mix
1 tbsp ground fennel seeds
Sea salt in flakes
Peel and finely chop the onions.
Put the lentils and onions in the saucepan and add 1 ½ liter of water and 4-5 tablespoons of olive oil.
Boil without salt in moderate heat for 30 minutes.
Add the garam masala spice mix, 2 tablespoons of pomegranate balsamic cream, the garlic puree and salt and continue cooking for 15 more minutes.
Clean and finely slice the leeks.
Let them simmer on medium heat with 3-4 tablespoons of olive oil for at least 20 minutes until soft.
Then sprinkle them with the remaining balsamic cream and a little bit of salt.
Serve the soup in bowls, topping it with the caramelized leeks. Garnish with the smoked trout and sprinkle with the ground fennel seeds.