Summary

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

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Instructions

1. Peel the carrots and celery. Cut carrots into slices, celery into cubes. Wash the spring onions and cut into thin rings.
2. 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.
3. Wash and chop the parsley. Refine the soup with vinegar, season with salt and pepper if necessary and mix in parsley.
4. Easy to prepare and warm up I really enjoy making soups because I take them to the office the next day.