Lentil Soup

Ingredients

• 1 bundle of soup vegetables
• 200 g potatoes
• 275 g split lentils
• 1 bay leaf
• 1 tsp dried thyme
• 1 l beef broth (or vegetable broth)
• 1 onion
• 100 g smoked ham
• 1 Tbsp clarified butter
• smoked paprika powder
• 2 tbsp white wine vinegar
• 1 tsp medium‑hot mustard
• 3 tbsp chopped parsley
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash, and finely dice the soup vegetables. Peel, wash, and cut potatoes into 1 cm cubes. Rinse lentils in a sieve under cold water and bring them to a boil with the vegetables, potatoes, bay leaf, and thyme in the broth. Simmer over medium heat for about 40 minutes.

2. 2.

   Ten minutes before the end of cooking, peel the onion and dice it with the ham. Sauté both in hot clarified butter in a pan over low heat until lightly browned. Sprinkle with paprika powder, cook briefly longer, then add the ham mixture to the lentil soup.

3. 3.

   Stir in vinegar, mustard, and parsley, season with salt and pepper, plate the lentil soup on bowls, and serve.