Sweet and sour lentil soup with pear wedges and fennel salami

Name: Sweet and sour lentil soup with pear wedges and fennel salami
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small bunch of soup vegetables (approx. 400 g); 200 g red lentils; 1 Onion; 1 TABLESPOON Oil; 4 TABLESPOONS pale balsamic vinegar; 1 l Vegetable broth; 6 discs Fennel salami; 1 small ripe pear; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 little wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small bunch of soup vegetables (approx. 400 g)
200 g red lentils
1 Onion
1 TABLESPOON Oil
4 TABLESPOONS pale balsamic vinegar
1 l Vegetable broth
6 discs Fennel salami
1 small ripe pear
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 little wooden skewers

Directions

1
Peel and wash the carrots and celery and cut them into small cubes. Cut the leek in half, wash and cut into small cubes. Wash the lentils. Peel and finely dice the onion. Heat oil in a pot.
2
Sauté carrots, onions, lentils and celery for 1-2 minutes, then deglaze with vinegar. Add stock and simmer for 10-15 minutes until the lentils are soft. Add the leek after about half the cooking time.
3
Cut salami slices in half lengthwise. Wash and quarter the pear and remove the core. Cut pear quarters into 3 slices each. Wrap 1/2 salami slices around each pear column and put them on a small wooden skewer.
4
Season soup with salt, pepper and possibly a little vinegar. Arrange the soup and serve with the pear wedges.