Summary

Ingredients

• 250 g lentils, red
• 1 leek stick (s), cut into rings
• 2 large carrots, sliced
• 1 clove garlic
• 1 bay leaf
• 1 ½ liter vegetable stock
• 2 teaspoons butter
• salt
• Pepper, black
• 1 pinch (s) chilli, grated

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Instructions

1. Melt the butter in a saucepan. Sweat the leek rings and carrot slices in it. Press the garlic into the pot. Deglaze with vegetable stock. Now add the lentils. Add the bay leaf. Season everything lightly and bring to the boil briefly. Then simmer gently for at least 20-25 minutes over medium heat, until the lentils and vegetables are soft. Remove the bay leaf and puree the soup. Season to taste again and, if necessary, season again. Serve immediately.
2. Tip: If you like, you can serve the soup with a dollop of crème légère and a little chopped chives. But it tastes very tasty even without topping.