Danish Lentil and Root Vegetable Soup with Mustard

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 2 carrots, 100 g celeriac and 1 leek.

2. 2

   Bring the vegetables to the boil with 200 g red lentils, 900 ml vegetable stock and 1 bay leaf.

3. 3

   Simmer for 25 minutes until the lentils and vegetables are soft, then remove the bay leaf.

   25:00
4. 4

   Stir in 1 tbsp mustard and 1 tsp salt and serve the soup hot.