Lentil Soup with Smoked Eel

Soak the lentils for one night, then drain.

Finely dice the carrot, leek and celery.

Sauté the onion, garlic and bacon in olive oil, add the diced vegetables and lentils and cook briefly. Extinguish with the red wine and make. Then add the soup and cook until the lentils are soft but not overcooked. Season well and add a few drops of balsamic vinegar.

Remove the eel and cut it into strips. Divide the eel strips evenly in soup plates, pour the hot lentil soup over them and garnish with chervil leaves.

Our tip: Use bacon with a fine, smoky note!

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