Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large carrot (s)
- 2 large potatoes
- 100 g lentils, red
- 1 packet tomato (s), happened
- 1 vegetable stock cube
- 1 liter water
- 200 g pasta, (vermicelli, letter noodles)
- 1 teaspoon salt and pepper
- 1 dash olive oil
- Spice (s), e.g., nutmeg, paprika
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and carrots, cut into large pieces and place in a saucepan. Put the washed lentils, the tomato puree, the stock cube and the water in the saucepan. Bring everything to a boil and simmer for about 20 minutes. Cook the soup noodles separately in salted water until they are firm to the bite.
- Puree the lentil soup with the hand blender. Add the cooked soup noodles with some of the cooking water and season the soup with salt, pepper and spices.
- Serve with a dash of olive oil!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below