Lentil Soup with Potatoes and Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- oil
- 75 g lentils, black (or normal plate lenses)
- 750 ml vegetable stock
- 300 g potato (s)
- 150 g cream
- Pepper, black, freshly ground
- 1 small Bunch savory
- 1 small bunch chives
Print Recipe
Pin Recipe Instructions
- Fry the chopped onion and the lentils over medium heat while stirring for a few seconds. Add the vegetable stock, bring to the boil and cook, covered, over low heat for about 20-30 minutes, until the lentils are semi-soft.
- Add the peeled and diced potatoes to the lentils and cook for another 10-15 minutes, until the potatoes and lentils are soft.
- Add the cream and heat to just below the boiling point. Season with salt and pepper and sprinkle with the finely chopped herbs. If there is no fresh savory available, you can of course also take dried savory and cook it in the soup.
- As a variant: Fry the bacon cubes in the oil together with the lentils and the onion.
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