Summary

Ingredients

• 375 ml lentils, green
• 1 ¼ liters water or meat broth
• 1 onion (s)
• 1 tablespoon butter
• 50 g minced beef from the veal
• 1 tablespoon tomato paste
• 1 tablespoon salt

For the dough:

• 1 egg (s)
• 1 teaspoon salt
• 350 ml flour and something for the work surface

For the sauce:

• 1 tablespoon butter
• 1 teaspoon cayenne pepper

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Instructions

1. The preparation of the soup begins the day before. Place the lentils in cold water to soak. Wash and drain again the next day. Pour the stock or water into a stock pot and add the lentils. Bring to a boil and cook the lentils over low heat until they soften.
2. Meanwhile, the dough can be prepared. To do this, sieve the flour into a bowl and make a well in the middle. Put the egg and salt in it and knead everything into a smooth dough.
3. Roll out the dough on a floured work surface approx. 2 mm wide and cut into small narrow short strips. Then put these in the pot with the lentils and simmer for another 10 minutes.
4. Peel and cut the onion. Heat the butter in a small pan and sweat the onion cubes in it. Add the minced meat and fry. Then add the tomato paste and stir-fry for another 3 minutes. Also add the minced meat to the soup, sprinkle with salt and cook on a low heat for another 10 minutes.
5. For the sauce, heat the butter in a pan and add the cayenne pepper and stir a few times. Remove from the stove. Pour the soup into the plates and pour the cayenne butter over it.