Potato Soup with Red Lentils
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 1 bunch soup vegetables
- 1 tablespoon butter or margarine
- 1 liter water
- 1 bay leaf
- 500 ml broth, instant
- 200 g lentils, red, dried
- 100 ml cream
- 4 sausages (Wiener) or 200 g cooked ham
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Clean the soup vegetables and cut into pieces except for the leek. Sweat both in hot fat, add 1 liter of water and the bay leaf. Bring to the boil and cook for about 20 minutes.
- Meanwhile, rinse the lentils and cook in the boiling broth for 8 minutes. Cut the leek into fine rings and add to the lentils after cooking for 5 minutes.
- Remove the bay leaf, puree the potatoes and vegetables in the cooking water, then add the lentils with the leek and the cream. Cut the wieners into slices or the ham into cubes, add and season with the spices.
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