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🍽️ Hearty Lentil Soup with Crispy Parsnip Pancakes

350 kcal · 30 min · 4 servings

Ingredients

• 500 g vegetables (of the season)
• 80 g cracked peeled barley
• 200 g Beluga lentils
• 1 bay leaf
• 0.5 tsp dried lovage
• 1 pinch ground ginger
• salt
• 0.5 tbsp almond kernels
• 0.5 tbsp pine nuts
• 0.5 bunch parsley
• 0.5 pinch clove (plus coriander; all ground)
• 0.5 pinch allspice (plus coriander; all ground)
• 2 tbsp vinegar
• 2 parsnips
• 1 onion
• 1 bunch parsley
• salt
• black pepper
• 2 tbsp fine spelt flour
• 1 egg
• 1 tbsp heavy cream
• olive oil
• 1 small carrot
• 1 small red onion
• celery greens
• 1 tsp olive oil

Instructions

1. 1. Wash the vegetables thoroughly and remove any tough parts. Cut the vegetables into small, bite-sized cubes.
2. 2. Add the toasted barley groats to a large pot. Stir them briefly without oil until they are lightly fragrant.
3. 3. Pour 1 liter of water into the pot.
4. 4. Add a bay leaf, fresh lovage, ginger, and the lentils.
5. 5. Bring the mixture to a boil.
6. 6. Add the prepared, chopped vegetables to the pot.
7. 7. Pour in another 1 liter of water.
8. 8. Reduce the heat to low and let the stew simmer for about 20 minutes.
9. 9. Check if the vegetables are soft. If so, remove the pot from the heat.
10. 10. Season the stew with salt and let it rest briefly to allow the flavors to meld.
11. 11. Peel the parsnips.
12. 12. Grate the parsnips finely.
13. 13. Peel the onions.
14. 14. Wash the parsley and shake it dry thoroughly.
15. 15. Chop the parsley and the onions very finely.
16. 16. Combine the grated parsnips, chopped onions, and parsley in a bowl.
17. 17. Season the mixture with salt and pepper.
18. 18. Add spelt flour, an egg, and cream.
19. 19. Mix all ingredients until you have a homogeneous batter.
20. 20. Heat some olive oil in a frying pan.
21. 21. Take a tablespoon of parsnip batter and place it in the hot pan.
22. 22. Press the batter flat with the back of the spoon to form a small pancake.
23. 23. Fry the pancakes on both sides for about 7 minutes until golden brown.
24. 24. Remove the finished pancakes from the pan and place them on a serving plate.
25. 25. Chop the almonds coarsely.
26. 26. Add the almonds and pine nuts to a dry pan.
27. 27. Toast the nuts while stirring constantly until they are fragrant.
28. 28. Season the lentil stew with ground cloves, allspice, and coriander.
29. 29. Add the vinegar to the stew and stir well.
30. 30. Stir the toasted almonds, pine nuts, and fresh parsley into the stew just before serving.
31. 31. Cut carrots into thin strips.
32. 32. Wash the celery leaves.
33. 33. Slice the blue onions into thin slices or strips.
34. 34. Sauté the carrot strips, celery leaves, and blue onions briefly in the pan.
35. 35. Use the sautéed ingredients to garnish the stew and pancakes decoratively.

Nutrition per serving

• kcal: 350
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 50 g