לענטאַל זופּ

First, I dice the parsnip, parsley root, garlic and carrot. I fry the diced vegetables together with half of the lentils and the bacon and then deglaze it with water or vegetable broth. When the lentils and vegetables are soft, I puree everything and then add the remaining lentils to the soup. After about 20 minutes these are done, then I season the soup with salt and pepper.