Ingredients

Preparation

1. Cook the lentils according the package instructions until soft.
2. Prepare vegetable bouillon and leave to cool.
3. Peel the onion and chop into small pieces. Wash the leeks thoroughly and cut into rings.
4. Fry the diced bacon (without oil), add onions and leeks, briefly sauté together Deglaze with white wine, let boil briefly.
5. Stir starch flour into the cooled bouillon, add to the pan, bring to a boil and let simmer for about 10 minutes over low heat.
6. Stir in the grated Diabolo Gourmet , add the lentils and serve.

Tip: If the soup is too thin or separates: Dissolve 1 tbsp starch flour in a little water or white wine again and stir in.