Lentil Soup with Carrots

Ingredients

• 3 Carrots
• 1 stalk Celery
• 0.5 stalk leek
• 1 onion
• 2 tbsp Vegetable oil
• 250 g yellow lentils
• 800 ml vegetable broth
• Salt
• Pepper
• 1 bunch parsley
• 100 g Sour cream
• pinch ground cumin

Instructions

1. 1.

   Peel the carrots and slice them diagonally into thin rounds. Wash, trim, and slice the celery diagonally into very thin slices. Slice the leek lengthwise, wash thoroughly, and cut into narrow rings.

2. 2.

   Peel and finely chop the onion. Heat 2 tbsp oil in a pot over medium heat and sauté the onion until translucent. Add the lentils and vegetables, stir briefly, then pour in the broth. Season with salt and pepper and simmer on medium heat for about 15–20 minutes. Meanwhile wash, dry shake, and chop the parsley.

3. 3.

   Add sour cream to the soup, bring to a boil, season with cumin, and serve in bowls. Sprinkle with parsley.