Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 400 g carrot (s)
- 150 g celery
- 0.5 ½ bunch spring onion (s)
- 1 teaspoon vegetable oil
- 1 teaspoon curry powder
- some salt and pepper
- 1 liter vegetable stock
- 0.5 ½ bunch parsley, flat or frozen parsley
- 1 tablespoon white wine vinegar
- 200 g lentils, dry red ones
Print Recipe
Pin Recipe Instructions
- Peel the carrots and celery. Cut carrots into slices, celery into cubes. Wash the spring onions and cut into thin rings.
- Heat the oil in a saucepan, add the vegetables and lentils and cook for about 5 minutes. Season the soup with salt and pepper. Add the broth and curry. Cook the soup for 20-30 minutes.
- Wash and chop the parsley. Refine the soup with vinegar, season with salt and pepper if necessary and mix in parsley.
- Easy to prepare and warm up I really enjoy making soups because I take them to the office the next day.
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