Lentil Soup

For the lentil soup, boil the lentils in 175 ml of water for half an hour until soft and strain. Fry onions, garlic, hamburger bacon in olive oil.

Cut carrots, celery, potatoes into small cubes, roast briefly, add 1500 ml of soup or water, season and simmer for 10-15 minutes.

Mix with the whipped cream just a little, finely dice the mushrooms, fry briefly and hot in butter, add to the vegetables with the lentils.

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