Lentil Soup with Vegetables

Ingredients

• 600 g split peas
• 2 onions
• 4 Carrots
• 200 g celery root
• 1 stalk leeks
• 1 l water
• 1 cube vegetable broth
• 1 bay leaf
• Salt
• Pepper
• 2 Tomatoes
• 2 tbsp Red wine vinegar
• 2 tbsp oil
• parsley (for garnish)

Instructions

1. 1.

   Rinse the lentils under cold water and drain. Wash and prepare the vegetables: cut the leek into small pieces, slice the carrots, dice the celery root. Dice the onions and sauté them in hot oil until translucent. Add the vegetables and lentils, then stir. Pour in water, bring to a boil, add the broth cube, reduce heat and simmer gently for about 45 minutes to an hour until the lentils are tender.

2. 2.

   Wash the tomatoes, remove the stem ends, and dice the flesh.

3. 3.

   Add the diced tomatoes to the soup during the last few minutes of cooking and let them warm through.

4. 4.

   Season with salt, pepper, and red wine vinegar before serving.