LINSENSUPPE  mit  KREUZKÜMMEL 

Lentil Soup with Cumin

300 g yellow lentils
2 shallots or 1 small. onion
1 yellow turnip (carrot)
1 / 2 leek (white part only)
1 parsley root
1 tbsp. cumin
1 1 / 4 l vegetable soup (cube)
2 tbsp. olive oil
salt, pepper, caraway
 

 

Rinse lentils. Peel and wash vegetables. Chop finely shallots and leeks, dice turnip and parsley root.
Sauté vegetables in oil. Add lentils and cumin, pour in the vegetable soup and boil until the lentils are tender (about 35 minutes). Puree soup, season to taste with salt and pepper and sprinkle with caraway.

  
          Side dish: flatbread
     
 

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