Summary

Ingredients

• 30 g butter
• 1 small onion (s), chopped
• 80 g lentils, red
• 1 liter vegetable broth
• 200 g celery
• 4 tablespoon crème fraîche

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Instructions

1. Steam the onions in the butter until translucent, then add the lentils and cook for 1 minute. Add the bouillon and let everything simmer on a low flame for approx. 20 minutes.
2. In the meantime, prepare the celery and cut into pieces approx. 1/2 cm wide. The leaves can be used as a garnish.
3. After the 20 min. Cooking time, add the celery to the soup and let everything simmer again for approx. 8-10 min.
4. Stir in the creme frâiche, garnish with the celery leaves, serve.