Lentil soup

Ingredients for 5 servings:

• 1 bunch of soup vegetables
• 1 pack of Lentils, approx. 500 g, e.g. Lentils
• 300 g potatoes
• 3 tbsp white wine
• 2 liters of water
• 3 tbsp olive oil
• 1 pinch(s) of salt and pepper
• some parsley
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Place the lentils in a bowl with a lid and fill with water. Soak the lentils overnight to reduce their cooking time. Otherwise, prepare the lentils according to the package instructions. Wash, peel, and finely dice the vegetables and potatoes. Cut the leek into thin rings. Sauté the vegetables in a pan with olive oil for about 10 minutes, stirring frequently. Add the white wine and water and season with nutmeg, then simmer for 30 minutes. Add the lentils to the broth and bring to a rolling boil. Then simmer the soup on low heat until the lentils are tender. Season the soup with salt, pepper, and parsley to taste. Approx. 340 kcal per serving.