Vegetable soup with lentils, mushrooms and bacon

6 servings

100 minutes

Soaked dried mushrooms are added to vegetable broth, followed by lentils and garlic. Lentils are as powerful a source of protein as mushrooms, and this soup alone is enough for a good lunch.

Energy value per serving

• Calories: 511.2
• Proteins: 27.6g
• Fats: 24.6g
• Carbohydrates: 48.4g

Ingredients

• Lentils: 600 g
• Dried porcini mushrooms: 100 g
• Celery root: 300 g
• Carrot: 300 g
• Potato: 300 g
• Bacon: 300 g
• Onion: 2 head
• Green: 1 bunch
• Garlic: 2 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak the mushrooms in cold water.

   Required ingredients:

   • Dried porcini mushrooms: 100 g

2. Cook vegetable broth with carrots, potatoes, onions, and celery.

   Required ingredients:

   • Carrot: 300 g
   • Potato: 300 g
   • Onion: 2 heads
   • Celery root: 300 g

3. Add mushrooms, lentils, and garlic to boiling broth and cook for about an hour.

   Required ingredients:

   • Dried porcini mushrooms: 100 g
   • Lentils: 600 g
   • Garlic: 2 cloves

4. Salt, pepper, and add bacon and chopped greens to the broth.

   Required ingredients:

   • Bacon: 300 g
   • Green: 1 bunch
   • Salt:  to taste
   • Ground black pepper:  to taste