Summary

Ingredients

• 100 g lentils, reen
• 0.5 liter ½ water
• 1 potato (s)
• 1 carrot (s)
• 1 small onion (s)
• 30 g kale
• olive oil
• Ginger powder
• salt and pepper
• possibly vegetable stock cubes

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Instructions

1. Finely dice the onion and sauté briefly in olive oil in a saucepan. Add the lentils, swirl them briefly, then pour about half a liter of water and add a stock cube. Let the lentils simmer for about 35-40 minutes while stirring a little, if necessary, add a little more water.
2. Peel and dice the potatoes, cut the carrot into slices and add both to the lentils after about 35 minutes, as well as the chopped kale. Salt lightly. If the lentils and vegetables are soft, puree the soup a little, season with salt, pepper and possibly vegetable stock cubes and season everything with a pinch of ginger powder.