Summary

Ingredients

• some rapeseed oil
• 1 medium onion (s)
• 1 medium carrot (s)
• 1 leek
• 1 liter vegetable stock
• 250 g lentils, brown
• 2 large parsnips
• 4 medium bay leaves
• some chilli pepper (s), depending on your taste, be careful
• possibly ginger, fresh, grated, 15 g
• possibly parsley, smooth
• a bit salt
• some pepper

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Instructions

1. Soak the lentils for several hours.
2. Cut the onion, carrot and leek into small pieces and fry in the oil, deglaze with the stock, add the lentils and cook until soft.
3. Clean and dice the parsnips (not too small) and add the bay leaves, chilli (careful, you should know the degree of heat of your chillies) and possibly ginger. Simmer for another 15 minutes, season with salt and pepper. Put finely chopped leaf parsley on top and cook for another 5 minutes over a gentle heat.