Summary

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

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Instructions

1. 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.
2. Tip: If you want a meat insert, you can also fry a pack (75 g) of small ham cubes with the onions.
3. I mainly use waxy potatoes. The starch they give off during cooking and the occasional stirring will bind the soup somewhat.