Lentil Pot with Soup Vegetables

Ingredients

• 300 g split lentils
• 200 g Kohlrabi
• 2 carrots
• 1 onion
• 750 ml vegetable broth
• 2 Bay leaves
• 2 tbsp butter
• 2 tbsp Whole wheat flour
• Salt
• Pepper
• 2 tbsp Apple cider vinegar
• 1 sprig parsley

Instructions

1. 1.

   Wash and drain the lentils. Peel and dice the kohlrabi, carrots, and onion.

2. 2.

   Bring the vegetable broth to a boil. Add the diced vegetables, drained lentils, and bay leaves. Cover and simmer for about 35 minutes over low heat, stirring occasionally and adding more broth if needed.

3. 3.

   Melt the butter in a small pot, stir in the flour, and cook until lightly browned. Take some of the cooking liquid from the lentils and whisk it into the roux (beware of splattering!). Stir this mixture into the lentil soup and simmer uncovered for about 10 more minutes so the soup thickens slightly.

4. 4.

   Season with salt, pepper, and vinegar, then serve garnished with parsley.