Lentil soup without meat and potatoes

Ingredients for 2 servings:

• 100 g lentils, brown, dried
• 350 ml water
• 750 ml vegetable stock
• 1 bay leaf
• 1 onion(s)
• 2 carrots
• 150 g celeriac
• 1 leek(s)
• 1 garlic clove(s)
• 1 tbsp mustard, medium hot
• 1 tsp, levelled sugar
• 2 tbsp balsamic vinegar, dark
• e.g. salt and pepper
• n. B. Thyme

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 15 minutes

Soak the lentils overnight in about 350 ml of water. The next day, bring 200 ml of vegetable stock to a boil in a soup pot with the lentils and the soaking water. Season with the bay leaf, salt, and pepper, and simmer for 40 minutes. Meanwhile, trim and slice the leek, then dice the remaining vegetables and onions. Heat the oil in a pan and sauté the onions until translucent. Then add the vegetables and crushed garlic. Sauté everything well (about 10 minutes). Deglaze with the remaining vegetable stock and simmer for another 5 minutes. Add the vegetables to the lentils and remove the bay leaf. Season the soup with sugar, balsamic vinegar, mustard, and thyme, and serve hot.