🍽️ Light Lentil Soup

Name: Light Lentil Soup
Total time: 85 min
Yield: 4 servings
Ingredients: 200 g lentils (brown champagne lentils); 300 g potato(es); 100 g carrot(s); 100 g celeriac; 100 g leek; 500 ml vegetable broth; 500 ml beef broth; 1 tbsp butter; 3 tbsp balsamic (white); Parsley (flat-leaf or chives)

230 kcal · 85 min · 4 servings

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Ingredients

200 g lentils (brown champagne lentils)
300 g potato(es)
100 g carrot(s)
100 g celeriac
100 g leek
500 ml vegetable broth
500 ml beef broth
1 tbsp butter
3 tbsp balsamic (white)
Parsley (flat-leaf or chives)

Instructions

1. Cut carrots, celery, and leek into very small cubes. Cut the potatoes into small cubes as well, no thicker than 5 millimeters.
2. Rinse the lentils and let them drain. Then simmer them in the vegetable broth for 30 minutes over low heat.
3. Melt the butter in a second pot and briefly sauté the vegetables along with the potatoes. Deglaze everything with the beef broth and let the mixture simmer for 5 minutes. Add the lentils, stir everything well, and season to taste with vinegar.
4. Finely chop the parsley or chives and sprinkle them over the finished soup in the bowls as a garnish.
5. This is a light version that is perfect for starting the week, especially if you ate a lot of meat over the weekend.
6. For a heartier and more calorie-rich version, you can add finely chopped pork belly or smoked pork neck to the soup.

Nutrition per serving

kcal: 230
Protein: 10 g · Fett/Fat: 6 g · Carbs: 37 g