Summary

Ingredients

• 250 g lentils, (plate lentils), brown
• 4 large potato (s)
• 1 small onion (s)
• 1 soup vegetables
• 3 tablespoon oil
• 1 liter juice, (vegetable)
• 3 bay leaves
• 3 tablespoon vegetable broth, (powder)
• 3 tablespoon parsley, chopped
• salt
• Seasoned Salt
• pepper
• caraway powder

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Instructions

1. Bring the lentils to the boil in plenty of water without salt and simmer for about 15 minutes.
2. In the meantime, peel the potatoes, cut into small cubes, clean the soup vegetables and cut into very small cubes, or chop in a multi-chopper.
3. Pour the lentils into a colander and let them drain. In a large saucepan, sauté the vegetables with oil, add the potato cubes and deglaze with the vegetable juice. Add the bay leaves, powdered vegetable stock and pre-cooked lentils. Cook the lentil soup until the potato cubes are soft.
4. Add chopped parsley and season with salt, pepper and, if you like, plenty of caraway seeds.
5. It goes well with fresh baguette or ciabatta.