Lentil soup
with carrots and celeriac
Ingredients for 4 people
- 1 TbspMedium Hot Mustard
- 200 gLentils
- 30 mlVegetable oil
- 2Onions
- 1Garlic cloves
- 150 gCarrots
- 150 gCeleriac
- 100 gLeeks
- 300 gPotatoes
- 3Bay leaves
- 4 TblVinegar
- 1 lVegetable stock
- 1 lWater
- Salt
- Freshly ground pepper
- Sugar
Nutritional information
Approx. 300 kcal (1256 kJ) / 16 g protein / 9 g fat / 39 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Wash the lentils. Cut off excess parts from the onions, carrots, leeks, potatoes and celeriac or peel them and cut into 1 x 1 cm small cubes.
2. Heat the vegetable oil in a large pot. Dice the onions and sauté them with the sliced garlic in the oil until transparent. Then add the carrots, leeks, potatoes, bay leaves and celeriac and sauté. Add the vegetable stock and the litre of water into the pot and bring to a boil.
3. Now add the lentils and let the soup simmer for about 30 minutes. Only afterwards season with pepper, salt, vinegar, a little sugar and Kühne Mustard. Finally, sprinkle the chopped Italian parsley on top and serve.
