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Lentil and Vegetable Soup in a bread bowl

Name: Lentil and Vegetable Soup in a bread bowl
Total time: 1 h
Yield: 4
Ingredients: 400 grams Lentils; 1 stalk Leeks; 3 carrots; 3 stalks Celery; 1 onion; 1 Parsnip; 1 l Vegetable broth; 1 bay leaf; 1 thyme; salt; peppers; 2 Tbsps vegetable oil; Vinegar; 4 small Rye bread

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Difficulty:

easy

Preparation:

1 hr

Preparation

Ingredients

for

servings

Ingredients: 400 grams Lentils; 1 stalk Leeks; 3 carrots; 3 stalks Celery; 1 onion; 1 Parsnip; 1 l Vegetable broth; 1 bay leaf; 1 thyme; salt; peppers; 2 Tbsps vegetable oil; Vinegar; 4 small Rye bread

How healthy are the main ingredients?

Lentil Leek Celery carrot onion Parsnip

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Preparation steps

Rinse the lentils in cold water and drain well. Rinse the leek well and slice. Peel onion and chop finely. Rinse, peel and dice the carrots and parsnip. Remove the strings from the celery and thinly slice. Heat the oil in a saucepan, add the onion and saute until translucent.

Add the carrots, parsnip, celery and spices and cook, stirring occasionally until the vegetables are crisp-tender. Add the lentils and stir to combine. Pour in the vegetable broth and simmer over low heat until the lentils are tender, about 45 minutes. Season the soup with salt, pepper and vinegar and serve as desired in small, hollowed out rye breads.

Lentil and Vegetable Soup in a bread bowl

Ingredients

Preparation steps

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