Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
• Place the drained lentils on kitchen paper and cover them with another piece of kitchen paper. Press lightly to remove any excess moisture from the lentils, being careful not to break them.
• Place the lentils onto the baking sheet. Add the nutmeg and 1 tablespoon of olive oil, then season with salt and pepper and stir. Spread the lentils out in a single layer and bake for 15 to 20 minutes, stirring halfway through the cook.
• In a pot, add the remaining tablespoon of olive oil along with the garlic. Place over medium heat and cook 1 to 2 minutes or until fragrant. Then add the zucchini, onion, leek, apple, and a pinch of salt. Cook for 5 to 6 minutes, stirring frequently, until the vegetables begin to soften.
• Add the oat cream, vegetable stock cube, and the water to the pot with the vegetables. Season with salt and pepper, mix well, and bring to a boil with the pot covered. Now lower the heat to medium-low and cook for 10 minutes until the vegetables are tender.
• When the vegetables are tender, blend the soup with an immersion blender until smooth.
• Serve the soup in bowls topped with the crispy lentils.