Lentil turnip soup with prunes

Name: Lentil turnip soup with prunes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 1/2 l Vegetable broth; 250 g Beluga Lenses; 200 g Potatoes; 200 g Carrots; 400 g Turnip; 8 Prunes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 1 TABLESPOON Cider vinegar; 7-10 Tbsp Sugar; 3 Stem(s) Marjoram

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1 1/2 l Vegetable broth
250 g Beluga Lenses
200 g Potatoes
200 g Carrots
400 g Turnip
8 Prunes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
1 TABLESPOON Cider vinegar
7-10 Tbsp Sugar
3 Stem(s) Marjoram

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a pot and sauté the diced onion and garlic. Add broth and lentils and simmer for about 15 minutes. In the meantime peel potatoes, carrots and turnip and cut into cubes.
2
Add vegetables and plums to the lentils and simmer for another 20 minutes. Season to taste with salt, pepper, caraway, vinegar and sugar. Wash the marjoram and dab dry. Pluck the leaves from the stalks and cut them finely.
3
Arrange the soup in plates and sprinkle with marjoram.