for 4 person

Lentils

1 tbsp	olive oil
1	onion, finely chopped
80 g	diced bacon
300 g	brown lentils
300 g	baby potatoes, in slices

Soup

4 sprig	thyme
1	bay leaf
1 ⅕ litre	chicken bouillon

To serve

1 tbsp	lemon juice
100 g	sour single cream
30 g	Micro Greens

How it's done

Lentils

Heat the oil in a pan. Sauté the onion and diced bacon for approx. 4 mins. Add the lentils and potatoes, cook briefly.

Soup

Add the thyme and bay leaf, pour in the stock, bring to the boil. Simmer, uncovered, over a medium heat for approx. 25 mins.

To serve

Add the lemon juice, plate up the soup, garnish with the sour single cream and micro greens.

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