• Let the lentils soak in 100g of water overnight.
• Wash the rice until the rinse water remains clear, strain and drain. Prepare with 100g warm water and let it soak for 30 minutes, then strain and have it ready.
• Let the lentils simmer in the spring water for 15 minutes in a 2 liter casserole with a lid. As soon as the water boils, stir in 2g of the chicken stock.
• In the meantime, cut the bacon into small cubes. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use 3 tbsp of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
• Wash the tomatoes, remove the stem, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters across.
• Heat the sunflower oil in a pan and fry the bacon cubes until they are fragrant. Add the onions and garlic cloves and fry for 1 minute. Deglaze with the water and dissolve the remaining chicken stock in it. Put the mixture in a Dutch oven and bring to a simmer. Scatter rice, pepper and nutmeg. Simmer for 10 minutes, then add the tomatoes. Turn off the heat and let the rice soak with the lid for 20 minutes.
• Add the lentils with their broth. Season the soup with salt and pepper, bring to the boil briefly and add the celery leaves. Divide the finished soup into the serving bowls, garnish as desired, serve and enjoy.

Note:

• Vegans replace the chicken broth with vegetable broth and the bacon with 1 - 2 drops of liquid smoke (e.g. from Kostrowok).