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.
Calories511.2kcal
Proteins27.6grams
Fats24.6grams
Carbohydrates48.4grams
Lentils
600
g
Celeriac
300
g
Carrot
300
g
Potato
300
g
Bacon
300
g
Onion
2
head
Fresh herbs
1
bunch
Garlic
2
clove
Salt
to taste
Ground black pepper
to taste
1
Soak the mushrooms in cold water.
- Dried porcini mushrooms: 100 g
2
Cook vegetable broth with carrots, potatoes, onions, and celery.
- Carrot: 300 g
- Potato: 300 g
- Onion: 2 heads
- Celeriac: 300 g
3
Add mushrooms, lentils, and garlic to boiling broth and cook for about an hour.
- Dried porcini mushrooms: 100 g
- Lentils: 600 g
- Garlic: 2 cloves
4
Salt, pepper, and add bacon and chopped greens to the broth.
- Bacon: 300 g
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
