Lentil Soup with Potatoes and Carrots

Ingredients

• 250 g green lentils
• 200 g leeks (1 small stalk)
• 1 stalk celery (70 g)
• 4 Carrots
• 1 onion
• 2 Garlic cloves
• 400 g waxy potatoes
• 1 tbsp Olive Oil
• 1 l vegetable broth
• 1 bay leaf
• Salt
• Pepper
• 1 tbsp White Wine Vinegar
• 5 g parsley (1 handful)
• 2 tbsp mustard (30 g)

Instructions

1. 1.

   Soak green lentils overnight in cold water. Clean and wash leeks and celery, cutting them into rings or slices. Peel carrots and cut into rounds. Peel onion and dice it. Peel garlic and mince it. Peel potatoes, cube them, cover with water, and set aside.

2. 2.

   Heat oil in a pot. Sauté onion and garlic over medium heat for 2 minutes. Add vegetables and stir briefly. Drain lentils, rinse, let dry, then add to the pot. Pour in broth, cover, and simmer on medium heat for 20–25 minutes.

3. 3.

   Drain potatoes, add bay leaf to the pot, and continue cooking with occasional stirring for 20 minutes over medium heat until lentils are tender yet slightly firm. Add more broth if needed. Remove bay leaf, season with salt, pepper, and vinegar. Wash parsley, pat dry, strip leaves, and chop. Serve soup in bowls, sprinkle with pepper and parsley, and offer mustard on the side.