Lentil cream soup

Ingredients for 4 servings:

• 250 g lentils, dried
• 1 shot of oil
• 1 piece(s) smoked bacon (approx. 250 – 300 g)
• 1 onion(s)
• 3 carnations
• 1 ½ liters vegetable broth or beef broth
• 1 bay leaf or 2
• 1 tsp savory
• 1 m.-sized carrot(s)
• 1 leek(s) or 2 – 3 spring onion(s)
• 1 cup of crème fraîche or sour cream
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Wash the lentils, peel the onion and stud with cloves, peel the carrot and cut into 2-3 pieces, trim the leek and cut into 2-3 pieces each about 5cm large. Add a small splash of oil to the pot, add the lentils, bacon and onion and sweat, but do not let it brown. Pour in the stock, add the vegetables, 1-2 bay leaves and savory. Bring to a boil and then simmer for at least 30-45 minutes until the lentils are nice and soft. When everything is cooked, remove the vegetables, bay leaves and bacon from the pot. Set the bacon aside. Finely purée the lentils with the stock, stir in 1-2 tbsp crème fraîche or sour cream and season with salt and pepper. Keep the soup warm at a low heat. Cut the bacon into small cubes and fry in a pan. Ladle the soup into bowls and serve with a dollop of crème fraîche and the bacon cubes. Serve with bread. For a vegetarian version, use vegetable broth and omit the bacon. Season more strongly if desired.