Red lentil soup with pear wedges and fennel salami

Name: Red lentil soup with pear wedges and fennel salami
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Carrots; 150 g Celeriac; 150 g Leeks (leek); 2 Onions; 4 TABLESPOONS Olive oil; 300 g red lentils; 1 l Vegetable broth; 2 Pears; 100 g Fennel salami in thin slices; 1/2 bunch Parsley; 5 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Carrots
150 g Celeriac
150 g Leeks (leek)
2 Onions
4 TABLESPOONS Olive oil
300 g red lentils
1 l Vegetable broth
2 Pears
100 g Fennel salami in thin slices
1/2 bunch Parsley
5 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, peel and finely dice carrots and celery. Leek clean, wash and cut into rings. Peel and finely dice onions. Heat 3 tablespoons of oil in a pot. Steam onions, carrots, celery and leek in it.
2
Wash the lentils, drain and add to the vegetables. Deglaze with broth and simmer gently for about 30 minutes.
3
Wash and quarter the pears, remove the core and cut the quarters into columns. Heat 1 tbsp. oil in a saucepan, fry the pear slices briefly while turning them, remove. Pluck the salami. Wash parsley, shake dry, pluck leaves from the stalks and cut into fine strips.
4
Add salami, parsley and pear wedges to the stew about 5 minutes before the end of the cooking time. Finish cooking the stew, season with vinegar, salt and pepper.