Red Lentil Soup with Parsnips and Croutons

Ingredients

• 300 g Parsnips
• 200 g waxy potatoes
• 150 g red lentils
• 1 tbsp butter
• 900 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 3 slices toast bread
• 2 tbsp butter
• 1 Garlic clove
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the parsnips and potatoes, then dice them into small cubes. Peel the shallot, finely chop it, and sauté in a pot with melted butter until translucent. Add the vegetables and lentils, briefly cook, then pour in the broth. Season with salt and pepper and simmer over medium heat for 10-15 minutes.

2. 2.

   Meanwhile, cut the bread into small cubes and fry them in a hot pan with butter and a pressed garlic clove until golden brown. Drain on kitchen paper and lightly season with salt. Taste the soup again, ladle it into bowls, sprinkle with parsley, and serve garnished with croutons.