Lentil & mussel soup

((I had a recipe for a soup with white lentils and scallops. I had cooked already the lentils, but when I got to the store, they had run out of the local scallops---and I wouldn't buy those coming from long distances. So I bought a bag of local mussels and made up this recipe. It was on a Good Friday---and it was good. Doesn't it almost sound like Lenten?))


Ingredients:
(For two people, who have had an appetizer before. All ingredients are organic.)
- 1/3 cups lentils
- 4/3 cups water
- 1 leek
- 1 tbsp butter
- 1 1/2 lbs mussels
- 1/3 cup vermouth
- 1/2 cup sour or heavy cream
- bunch of parsley
- dash of cumin
- cayenne

Preparation:
- cook the lentils until soft (I do this in a pressure cooker, bring to steam and then turn of the stove, letting the lentils sit for a couple of hours and they are cooked with minimum energy requirement)
- cook mussels in a pot with the vermouth and cover on until mussels open; take flesh and pour the cooking liquid (which also contains what the mussels release) and pour into lentils
- In a soup pot (I use the same for cooking the mussels) sauté the leek, add to the lentils, add sour cream, cumin, and parsley, heat close to a boil; then use hand blender and purée the soup.
- put 3 big ladles of soup into a soup bowl, add mussels, decorate with remaining parsley, and add some cayenne.