Soak the lentils overnight in about 1 1/2 liters of water. The next day, put them on with the soaking water.
Clean the greens, peel the potatoes and onions and dice everything together. After the first boil, add to the lentils form and after about 30 minutes to the sliced leek, vinegar and spices.
Taste again and pour the thick soup into deep plates.
Garnish each with 1 tbsp. whipped cream and chopped parsley.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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