Lentil and vegetable soup

Ingredients for 2 servings:

• 1 fennel bulb(s)
• 1 onion(s)
• 1 garlic clove(s)
• 150 g carrot(s)
• 1 stalk(s) Celery
• 200 g potatoes
• 1 bunch parsley, flat
• 2 tbsp olive oil
• 900 ml vegetable stock
• 2 bay leaves
• 1 can Lentils, brown
• 1 organic lemon(s), zest and juice
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

With lemon juice

1. Trim the fennel, halve it, and cut it into wedges. Finely dice the onion and garlic clove. Peel the carrots and celery stalks, and cut both into thin slices. Peel the potatoes and dice them 1 cm. Pick off the parsley leaves and roughly chop them. 2. Heat olive oil in a saucepan. Sauté the onions, garlic, potatoes, and vegetables vigorously for 1 minute. Deglaze with vegetable stock, add the bay leaves, bring to a boil, and simmer for 10 minutes. Drain the brown lentils in a colander and add the parsley. Simmer for another 10 minutes. Season with lemon juice and zest, salt, and pepper, and serve with baguette. Per serving: 20 g protein, 12 g fat, 53 g carbohydrates = 432 kcal (1814 kJ)