Lentil Soup with Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, preferably small mountain lentils
- 1 ½ liters water
- 3 clove (s) garlic
- 1 leek stick (s)
- 2 thick carrot (s)
- 0.5 ½ celery root
- 1 large tomato (s)
- 3 tablespoon olive oil
- 2 tablespoon herbs (savory, thyme)
- 1 bay leaf
- salt and pepper
- Balsamic vinegar
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Soak the lentils in the water overnight.
- Cut the leek into thin slices, the carrots and celery into very small cubes. Scald the tomato. Remove the skin and seeds and also cut the tomato into cubes. Cut two cloves of garlic very small.
- Cook the lentils in the soaking water with the bay leaf until soft. In the meantime, fry the diced garlic and vegetables in the olive oil for about five minutes. Then add the vegetables to the lentils. Let everything simmer over low heat. Add chopped herbs. Press the remaining clove of garlic into the soup, season with salt and pepper well.
- Just before serving, add the chopped parsley and some balsamic vinegar. Everyone as they like it. I take a maximum of 2 tablespoons of balsamic vinegar. Rather less. If necessary, season again with salt and pepper.
- Attention! This is my favorite soup and it is addicting. The soup is actually intended for four people. But mostly two people can handle it.
- For all non-vegetarians: Mettenden or cabbage sausages go great with it. Then the soup gets a smoky note.
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