Easy Lentil Soup
- 220 grams Lentils
- 1 onion
- 150 grams potatoes
- 150 grams carrots
- 100 grams Celery root
- 100 grams smoked Pancetta
- vegetable oil
- 1 liter Vegetable broth
- freshly ground peppers
- 1 tablespoon freshly chopped marjoram
- 1 tablespoon Pastry flour
- 4 tablespoons Sour cream
- 2 tablespoons freshly chopped parsley
Soak the lentils.
Peel and cube the onion. Peel, rinse and cut the vegetables into bite-size pieces.
Cut the pancetta into small strips and saute with the onion in 1 tablespoon of hot oil. Add the lentils and saute briefly. Pour in the broth. Season with salt and pepper. Stir in the marjoram and simmer over medium heat for 25 minutes.
Add the vegetables and simmer for another 15-20 minutes.
In a pan, heat 1.5 tablespoons of oil. Add the flour and saute. Deglaze with a small ladle of broth. Stir and mix with the remaining soup. Bring to a boil and season to taste.
Divide the soup into deep plates and garnish each with a dollop of sour cream. Serve sprinkled with freshly chopped parsley.