Summary
| Prep Time | 50 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g lentils (brown champane lentils)
- 300 g potato (s)
- 100 g carrot (s)
- 100 g celeriac
- 100 g leeks
- 500 ml vegetable stock
- 500 ml beef broth
- 1 tablespoon butter
- 3 tablespoon balsamic vinegar
- Parsley, smooth or chives
Print Recipe
Pin Recipe Instructions
- Cut the carrot, celery and leek into tiny cubes. Cut the potatoes into cubes with an edge length not exceeding 5 mm.
- Wash the lentils, drain them and simmer with the vegetable stock for 30 minutes.
- Melt the butter in a second saucepan and briefly sweat the vegetables with the potatoes. Deglaze with the beef stock and simmer for 5 minutes. Add the lentils and mix everything well. Season to taste with vinegar.
- Finely chop parsley or chives and garnish the filled plates with them.
- This is a nice variant for the beginning of the week if you have eaten a lot of meat on the weekend.
- The soup becomes more hearty, but also richer in calories, by adding finely chopped pork belly or smoked meatballs.
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