Red Lentil Soup With Horseradish Crème Fraîche

• 2 tbsp olive oil
• 2 cloves garlic, peeled and finely diced
• 1/2 lb red lentils
• 8 sprigs fresh marjoram, 4 sprigs set aside for garnish, leaves stripped from remaining stems
• 2 tbsp tomato paste
• 4 cups vegetable stock
• 3 sprigs fresh summer savory or sage, tied together with kitchen string
• 1 stalk celery, finely sliced
• 1/2 lb cherry tomatoes, halved
• 3 tbsp prepared horseradish
• 3 tbsp creme fraiche

1. Heat the oil in a saucepan and saute the garlic for 1 min. Add the lentils, marjoram and tomato paste and saute for 2 mins. Add the stock and savory or sage and bring to a boil. Simmer over low heat, stirring frequently, for 10 mins. Add the celery and simmer for 5 mins. Remove the savory and add the tomatoes. Season and add a pinch of sugar.
2. To finish, mix together the horseradish and creme fraiche. Ladle the soup into bowls and garnish with marjoram. Serve with the horseradish creme fraiche.

olive oil, garlic, red lentils, fresh marjoram, tomato, vegetable stock, summer, celery, cherry tomatoes, horseradish, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/17169 (may not work)