APPLE AND CELERY SOUP TOPPED WITH CRISPY LENTILS

Preparation time 15 mins Cooking time 2 hours Serves 4

5 Envy apples

50g unsalted butter

1/4 cup olive oil

1 brown onion, chopped

1 large carrot, chopped

2 sticks celery, chopped Sea-salt flakes and freshly ground black pepper, to season

1L vegetable stock

1/2 cup milk

400g can lentils, drained, rinsed Chopped pistachios and oregano sprigs, to serve

STEP 1 Preheat oven to 100°C fan-forced (120°C conventional). Line 2 oven trays with baking paper. Thinly slice 2 apples, removing seeds. Arrange on prepared trays and bake for 1-11/4 hours, or until apples are just crisp, turning halfway during cooking.

STEP 2 Peel and chop remaining apples. In a large saucepan, heat half each of the butter and oil on low. Cook onion, carrot, celery and apple for 10 minutes, or until softened. Season. Pour in stock, bring to the boil and simmer on low heat for 25 minutes. Add milk and remaining butter and blitz until smooth.

STEP 3 In a frypan, heat remaining oil on high. Cook lentils for 4 minutes, stirring often. Drain on paper towel. Top soup with lentils, nuts and oregano. Serve.