Soup-puree with cauliflower and lentils

So simple, so tasty
Ingredients:
Red lentils - 10 oz (300 gr)
Cauliflower - 20 oz (60 gr)
Celery root 15 oz (450 gr)
Carrots - 10 oz (300 gr)
Leek - 3 oz (90 gr)
Boiling water - 6 cups (1.5 litres)
Vegetable oil - 2 fl oz (60 ml)
Salt - 1 tbsp.
Fenugreek - 1 tsp.
Cumin - ½ tsp
Asafoetida - pinch
1. Pour lentils with cold water, and rinse (it is better to do this 3-4 times).
2. Pour the vegetable oil into the pot, add (while the oil is still cold) fenugreek, cumin and asafetida.
3. When there are bubbles near the spices, you can add vegetables, starting with the celery root, then add carrots, cauliflower and leeks. (the frying process lasts about 10 minutes).
4. Add lentils and immediately pour boiling water. Simmer covered fire for 20 minutes.
5. Blend the soup well with an immersion blender.
Serve hot with croutons.
Enjoy!