Lentil soup with garlic

Ingredients for 4 servings:

• 200 g lentils, preferably small mountain lentils
• 1 ½ liters of water
• 3 garlic cloves
• 1 leek(s)
• 2 thick carrots
• ½ celery root
• 1 large tomato(s)
• 3 tbsp olive oil
• 2 tbsp herbs (savory, thyme)
• 1 bay leaf
• salt and pepper
• Balsamic vinegar
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Soak the lentils in the water overnight. Thinly slice the leek and dice the carrots and celery very finely. Blanch the tomato. Remove the skin and seeds, and dice the tomato as well. Finely chop two cloves of garlic. Cook the lentils in the soaking water with the bay leaf until soft. Meanwhile, sauté the diced garlic and vegetables in olive oil for about five minutes. Then add the vegetables to the lentils. Simmer everything over low heat. Add the chopped herbs. Press the remaining garlic clove into the soup, season with salt, and pepper. Just before serving, add the chopped parsley and a drizzle of balsamic vinegar. Everyone likes it to their liking. I use a maximum of 2 tablespoons of balsamic vinegar. Less is better. Season to taste with salt and pepper, if desired. Caution! This is my favorite soup, and it’s addictive. It’s actually meant for four people, but two people can usually manage it. For all non-vegetarians: Mettenden or cabbage sausages go perfectly with this soup. This gives it a smoky flavor.