Vegetable Stew with Wrap
- 2 carrots
- 200 grams Celery
- 3 potatoes
- 300 grams Lentils (tan or brown)
- 1 liter Vegetable broth
- 1 bay leaf
- 1 teaspoon thyme (dried)
- 1 onion
- 1 tablespoon butter
- 2 tablespoons Herb vinegar
- peppers (freshly ground)
- 2 tablespoons parsley (freshly chopped)
- Lemon wedge
- 4 Sandwich wraps (such as flour tortillas or pita bread)
Peel the carrots, celery and potatoes. Dice the potatoes and celery, and slice the carrots. Rinse the lentils in a colander with cold water, then boil in the broth and simmer for about 30 minutes. Add the vegetables, potatoes, bay leaves and thyme and let simmer for another 20-25 minutes.
Peel and finely chop the onion, then saute in hot butter until translucent. Add onions to the soup and season with vinegar, salt, pepper and 1 pinch of sugar. Place in preheated bowls and garnish with parsley.
Fry the wraps in a dry skillet, fold loosely and place beside soup bowls. Garnish with lemon wedges. Serve soup and wraps hot.