Fine lentil soup

Ingredients for 2 servings:

• 200 g lentils (brown champagne lentils)
• 300 g potatoes
• 100 g carrot(s)
• 100 g celeriac
• 100 g leek
• 500 ml vegetable stock
• 500 ml beef broth
• 1 tbsp butter
• 3 tbsp Balsamic vinegar bianco
• Parsley, flat or chives

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Cut the carrot, celery, and leek into tiny cubes. Cut the potatoes into cubes with sides no larger than 5 mm. Wash the lentils, drain them, and simmer with the vegetable stock for 30 minutes. Melt the butter in a second pot and briefly sauté the vegetables and potatoes. Deglaze with the beef stock and simmer for 5 minutes. Add the lentils and mix everything well. Season with vinegar. Finely chop the parsley or chives and garnish the filled plates with them. This is a delicious variation for the start of the week if you’ve eaten a lot of meat over the weekend. The soup becomes heartier, but also higher in calories, by adding finely chopped bacon or smoked Mettenden.