Lentil soup with vegetables
Lentil soup is a delicious and versatile dish that is perfect as a first course for lunch or as a stand-alone dinner. It is wonderfully filling and warming and is full of protein. There are countless variations, this one has an onion-vegetable base with bacon and is delicious.
Ingredients · Servings 6
- 200 g brown lentils
- 1 onion
- 50 g parsley
- 50 g celery
- 50 g mrkve
- 2 tablespoons sunflower oil
- 2 cloves of garlic
- 50-100 g English bacon
- 1750 ml water (or broth)
- roux for thickening (as needed)
- salt
- ground black pepper
- dried parsley
Method · 1 h
- Remove the lentils, rinse them, cover with cold water and let them soak for at least 2 hours.
- Peel, wash and grate the parsley, celery and carrots into coarse strips.
- Peel the onion, chop it finely and cut the bacon into small cubes.
- Drain the water from the lentils, cover with new water (or broth) and bring to a boil. Cook the lentils until soft, about 40 minutes.
- Fry the onion in hot oil until translucent. Add the bacon and, after a short frying, add the vegetables. Fry.
- Once the lentils are almost soft, add the onion-vegetable base, stock and cook for at least 10 more minutes.
- Season the soup with salt, pepper, peeled and grated (or pressed) garlic, and parsley.
