in Germany, Soup Recipes

Light lentil soup

updated

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Ingredients for 3 servings:

  • 250 g lentils, red
  • 1 leek(s), cut into rings
  • 2 large carrots, sliced
  • 1 garlic clove(s)
  • 1 bay leaf
  • 1 ½ liters vegetable broth
  • 2 tsp butter
  • Salt
  • pepper, black
  • 1 pinch(s) chili, grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

quick, easy and delicious

Melt the butter in a saucepan. Sauté the leek rings and carrot slices in it. Press the garlic into the pan. Deglaze with vegetable stock. Now add the lentils. Add the bay leaf. Season lightly and bring to a boil briefly. Then simmer gently for at least 20-25 minutes over medium heat, until the lentils and vegetables are tender. Remove the bay leaf and puree the soup. Season again and adjust seasoning if desired. Serve immediately. Tip: If you like, you can serve the soup with a dollop of crème légère and some chopped chives. It’s also delicious without any topping.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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