Rinse the lentils and soak them in cold water for at least 2 hours (ideally overnight); discard the soaking water.

Ingredients

• 1.5 dlLENTILS, GREEN/BROWN, DRIED
• 1,300 gWATER, TAP WATER
• 200 gPOTATO, PEELED
• 100 gCARROT
• 100 gONION
• 2 clovesGARLIC
• 20 gBUTTER, UNSALTED
• 20 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 1 15 ml tablespoonOREGANO, DRIED
• 1 15 ml tablespoonVINEGAR
• 1.5 5 ml teaspoonSALT, AVERAGE
• 0.5 gPEPPER, BLACK PEPPER

Method

1. Rinse the lentils and soak them in cold water for at least 2 hours (ideally overnight); discard the soaking water.
2. Cover the lentils with the measured water and simmer for 20 minutes. Add the diced potatoes and carrot and simmer for another 20 minutes until tender.
3. Fry the finely chopped onion in the butter, sprinkle with the flour and cook into a light roux.
4. Stir the roux into the soup, add the crushed garlic, marjoram, salt and pepper, simmer for 10 minutes and finish with the vinegar.