Green lentil puree soup

1. Fill the lentils with water, put them to boil, and while they are cooking, take care of the mussels.
2. Defrost the mussels directly in the bag without opening it.
3. Peel the onion and cut it into medium pieces. Start frying it in olive oil.
4. Peel one celery stalk and cut it into small slices.
5. Add the celery to the onion and fry over low heat. Add seasonings: turmeric, marjoram, oregano and pepper mixture. Fry the mixture until the onion turns golden.
6. Pour half a bottle of dry white wine to the vegetables and bring to a boil, let it boil a little to evaporate the alcohol.
7. Add salt, balance the taste with sugar. You should get a sweet and sour sauce.
8. Add the mussels from the bag to the pan along with the water from there, let the mixture boil and turn it off.
9. Drain the liquid from the finished lentils into a separate container.
10. Put the lentils together with the seafood and sauce in a blender. Chop the soup by adding a little liquid from the lentils to it, depending on the desired consistency.

Serve hot with parsley and sour cream under a glass of good white wine.

Bon appetit!