Kluntches Vegetarian Lentil Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g lentils, dried (plate lentils)
- 300 g potato (s), peeled and diced
- 1 tablespoon oil
- 1 liter water
- 100 g onion (s), peeled, chopped
- 10 g veetable broth, rained
- salt and pepper
- Paprika powder, noble sweet
- 2 tablespoon herbs, mixed, frozen
- Mustard, medium hot
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Sweat the onions in the oil in a saucepan. Add the lentils and pour in the water. Cook covered for 45 minutes on a medium heat, stirring occasionally. After about 20 minutes add the peeled and diced potatoes and continue cooking. Stir every now and then to make the whole thing a little creamier. Only when the lentils are soft and the potatoes are cooked, add the herbs and season the soup with vegetable stock, salt, pepper, paprika, mustard and balsamic vinegar.
- Tip: If you want a meat insert, you can also fry a pack (75 g) of small ham cubes with the onions.
- I mainly use waxy potatoes. The starch they give off during cooking and the occasional stirring will bind the soup somewhat.
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