Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g sweet potato (s)
- 200 g lentils, red
- 2 shallot (s)
- 2 bay leaves
- 0.75 liters ¾ hot poultry broth
- 2 tablespoon sesame paste, (tahini)
- salt and pepper
- 0.5 ½ bunch parsley, chopped
- water, or stock
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut them into large cubes. Peel the sweet potatoes and cut into even cubes.
- Put the shallots, sweet potatoes, lentils and the bay leaves in a saucepan and add the hot chicken stock. Bring to a boil and cook until soft for about 25 minutes. Stir again and again and, if necessary, add water or broth.
- When the potatoes are soft, remove the bay leaves and stir in the sesame mushrooms. Puree everything and add water or stock to the desired consistency.
- Sprinkle with parsley to taste.
- It goes well with fried chicken skewers seasoned with sesame, coriander and fennel or baked peas.
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