Lentil Soup with Ebly from Martina
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- 200 g lentils, brown
- 500 ml vegetable stock
- 1 cup Ebly
- 2 carrot (s)
- 1 can tomato (s), 800 g
- 1 teaspoon marjoram, dried
- 150 g sausae (chorizo or mini cabanossi)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions and garlic and fry in the oil. Add the lentils to the saucepan and fill up with the broth. Close the lid and cook for 6 minutes. Steam off the pot.
- In the meantime, peel and dice the carrots and add to the saucepan with tomatoes, salt, pepper and marjoram. Cook closed for 4 minutes. Steam off the pot.
- Add the Ebly to the pot and let it simmer in the soup for 10 minutes. If it is too thick for you, add a little water. Chop the chorizo and heat it up in the soup
- If you like, you can serve the soup with a dollop of sour cream.
- Tip:
- If you like, you can use 300 g potatoes instead of Ebly. They are washed, peeled and cut into cubes and placed in the pot along with the carrots.
- The soup tastes very good even without sausage.
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