Summary

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

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Instructions

1. Cut the carrot, celery and leek into tiny cubes. Cut the potatoes into cubes with an edge length not exceeding 5 mm.
2. Wash the lentils, drain them and simmer with the vegetable stock for 30 minutes.
3. 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.
4. Finely chop parsley or chives and garnish the filled plates with them.
5. This is a nice variant for the beginning of the week if you have eaten a lot of meat on the weekend.
6. The soup becomes more hearty, but also richer in calories, by adding finely chopped pork belly or smoked meatballs.