in Soup Recipes

Lentil soup with potatoes and herbs

updated

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Ingredients for 4 servings:

  • 1 small onion(s), approx. 80 g
  • 1 tsp germ oil
  • 400 g potato(s), waxy
  • 100 g lentils, brown
  • 750 ml water, hot
  • 3 tsp, heaped vegetable broth powder
  • salt and pepper
  • savory
  • chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

vegan & delicious

Peel, quarter, and chop the onion, then sauté in the oil for 2 minutes. Peel, wash, and dice the potatoes (approx. 1 cm pieces). Cook them with the lentils, hot water, and vegetable stock for 35 minutes. Finally, season to taste and add savory or chives. As a starter, this recipe makes 4 servings. As a main course, at least double the recipe for 2 people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Lentil soup with potatoes and herbs