Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g celery, diced
- 100 g carrot (s), diced
- 1 onion (s), diced
- 1 clove (s) garlic, diced
- 5 large potatoes, diced
- 2 Cabanossi, diced
- 0.5 liter ½ broth
- salt and pepper
- marjoram
- Chili powder
- nutmeg
- 1 red pepper (s), diced
- 1 cup lentils, red, a small coffee cup
- 1 cup cream
- 3 spring onions, in rings, only the green part
- 1 sausage
- some olive oil for frying
Print Recipe
Pin Recipe Instructions
- Fry the celery and carrots in olive oil. Add the onions and the Knofi and continue frying. Add the potatoes, Cabanossi, stock and the spices. Let the ingredients simmer for 15 minutes until soft. Add the peppers, lentils and cream and cook for another 10 minutes. Add the spring onions and the sausage and let stand for a few minutes. Possibly add stock or cream and season to taste.
- Serve the lentil soup with baguette.
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