Lentil soup

Category: Starters / Tapas




  1. Soak the lentils in water overnight.
  2. The next day, peel the onions and dice finely. Wash, clean, cut off ends and finely dice the carrots. Peel the celery and dice finely.
  3. Put a pot on the hob and heat up on high. Add the oil and sweat the onions until glassy. Add the carrots and celery and simmer briefly.
  4. Put the lentils in the pot with the soaking water and bring everything to a boil once. Then turn down the hob setting and continue to cook the soup until the lentils are soft.
  5. Puree the ingredients with a hand blender, add cream and white wine vinegar and mix once more with the blender. Season the soup with salt, pepper and curry.
  6. Wash the herbs and cut into small pieces. Fill serving bowls with the soup, garnish with herbs and serve immediately.







Ingrdients (for 4 person):

200 g red lentils

750 ml water

2 onions

3 carrots

50 g celery

Oil for frying

150 ml cream

1 Tbsp white wine vinegar


Pepper, freshly ground

1 tsp curry

Fresh herbs, e.g. parsley


Nutritional information:

Carbohydrates 211 g

Protein 68 g

Fat 49 g


Calories / bread units:

Recipe 1600 kcal

Serving 400 kcal

Serving 4.4 BU