Carrot Soup with Lentils

Bring the soup to a boil. Peel the onion and lard it with cloves.

Cook the lentils, bacon (whole) and the onion spiked with cloves in the soup for 30 minutes.

Peel and dice carrots.

Strain soup, set lentils and bacon aside. Add the liquid to the pot again. Cook carrots and bacon in it for another 20 minutes.

Lift out bacon and half of the carrots with a sieve ladle. Remove the soup from the heat and finely puree.

Add the milk and stir in the spelt flour. Blend well so that there are no lumps.

Slice the bacon and add to the soup with the remaining carrots and cooked lentils. Season with pepper, salt and nutmeg and reheat.

Finely chop the parsley and sprinkle over the soup.

Preparation Tip:

The carrot soup can be prepared without bacon, but it gives the soup a hearty touch.

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