Jerchens Rhodes – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g lentils (plate lentils)
- 4 spring onions, cut into rings
- 2 carrots, cut into small cubes
- 2 clove (s) garlic, crushed
- 2 medium potato (s), floury, cut into cubes
- 4 tablespoon olive oil
- 2 bay leaves
- 250 g spinach, youn, finely chopped (possibly frozen)
- 3 large onions, cut into thin rings
- 2 tablespoon vinegar (red wine vinegar)
- 2 tomato (s), peeled
- 2 teaspoons sea salt and
- Black pepper from the mill
- water
- 2 tablespoon vinegar
Print Recipe
Pin Recipe Instructions
- Wash and drain the lentils. Heat 2 tablespoons of olive oil in a saucepan and sauté the leek, carrots, garlic, potatoes and bay leaves.
- After a few minutes, add the lentils, salt and pepper and continue steaming. After another three minutes, pour in enough water to cover everything. Bring to the boil briefly and then simmer for 30 minutes.
- Heat the rest of the oil in a pan and fry the onions until golden brown. Now add the spinach to the soup, heat it briefly and season with salt, pepper and vinegar. Cut the tomatoes into wedges.
- Put the soup in deep plates, spread the roasted onions and tomato pieces on top and serve. Fresh farmhouse bread tastes good with it.
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