🍲 Hearty Lentil Soup with Root Vegetables

Name: Hearty Lentil Soup with Root Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g brown lentils; 200 g celeriac; 2 carrots; 1 onion; 750 ml vegetable broth; 2 bay leaves; 2 tbsp butter; 2 tbsp whole wheat flour; salt; pepper; 2 tbsp apple cider vinegar; 1 sprig parsley

315 kcal · 30 min · 4 servings

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Ingredients

300 g brown lentils
200 g celeriac
2 carrots
1 onion
750 ml vegetable broth
2 bay leaves
2 tbsp butter
2 tbsp whole wheat flour
salt
pepper
2 tbsp apple cider vinegar
1 sprig parsley

Instructions

1. Rinse the lentils under cold water and let them drain well.
2. Peel the celery stalk, the carrots, and the onions.
3. Cut the peeled vegetables into small cubes.
4. Bring the vegetable broth to a boil in a pot.
5. Add the cubed vegetables and the drained lentils to the boiling broth.
6. Add the bay leaves to the soup.
7. Cover the pot and let the soup simmer on low heat for about 35 minutes.
8. Stir the soup occasionally.
9. Add more broth if necessary, as the soup thickens too much.
10. Melt the butter in a small saucepan.
11. Stir the flour into the melted butter.
12. Fry the flour mixture until light brown and slightly nutty.
13. Take some warm cooking water from the lentils.
14. Mix the warm water with the flour mixture until you have a smooth paste.
15. Pour the paste into the lentil soup while stirring constantly.
16. Let the soup simmer uncovered for another 10 minutes to thicken slightly.
17. Season the soup to taste with salt, pepper, and vinegar.
18. Serve the finished soup garnished with fresh parsley.

Nutrition per serving

kcal: 315
Protein: 20 g · Fett/Fat: 8 g · Carbs: 40 g