Leek and pepper soup

Ingredients for 4 servings:

• 300 g sliced ​​leek
• 1 onion(s), finely diced
• 1 carrot(s), diced
• 2 green bell peppers, diced
• 2 tbsp oil for frying
• 1 ¼ liters vegetable broth
• 1 tsp parsley, finely chopped
• 100 ml cream
• Salt and pepper from the mill
• 100 g lentils

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Set aside half of the leek rings. Sauté the remaining leek, carrot, onion, bell pepper, and lentils in the oil. Pour in the broth and season with salt and pepper. Simmer for 20 minutes. Then puree and add the remaining leek rings. Return to the heat and cook for a few minutes until the leek is tender. Garnish with the cream and parsley.