Lentil soup with parsnip

Name: lentil soup with parsnip
Total time: 40 min
Yield: 4
Ingredients: 40 gram butter; 100 gram breakfast bacon in slices; 1 onion; 250 gram dried lentils; 1 tablespoon dried Italian herbs; 15 liter Meat bouillon; 400 gram parsnip; 1 tablespoon oregano; 2 tablespoon lemon juice

Ingredients

Directions

Chop the onion.
Finely chop the oregano.
Melt half of the butter in a soup pan and fry the slices of bacon until crispy.
Let the slices drain on kitchen paper.
Fry the onion gently in the shortening glass.
Stir in the lentils and Italian herbs and fry for another two minutes.
Then add the broth while stirring.
Bring everything to the boil while stirring and boil the soup gently for 20 minutes.
Meanwhile, peel the parsnip with a peeler and slice it into slices.
Melt the rest of the butter in the frying pan and pour the pieces of parsnip with oregano and lemon juice through.
Sprinkle some water over and smother the parsnip covered in a gentle 6 to 8 minutes.
Purée the lentil soup with a hand blender and season to taste with out and freshly ground pepper.
Serve with the pieces of parsnip and the slices of bacon in the middle.