Kluntches vegetarian lentil soup

Ingredients for 2 servings:

• 100 g dried lentils
• 300 g potatoes, peeled and diced
• 1 tbsp oil
• 1 liter of water
• 100 g onion(s), peeled, chopped
• 10 g vegetable stock, granulated
• salt and pepper
• Paprika powder, sweet
• 2 tbsp mixed herbs, frozen
• Mustard, medium hot
• Balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Particularly aromatic with balsamic vinegar and mustard

Sauté the onions in oil in a pan. Add the lentils and pour in the water. Cover and simmer on medium heat for 45 minutes, stirring occasionally. After about 20 minutes, add the peeled and diced potatoes and continue cooking. Stir occasionally to make the soup a little creamier. Only when the lentils are soft and the potatoes are cooked, add the herbs and season the soup with vegetable stock, salt, pepper, paprika, mustard, and balsamic vinegar. Tip: If you’d like a meat filling, you can also fry a pack of small diced ham (75g) with the onions. I mainly use waxy potatoes. The starch they release when cooked, and the occasional stirring, thickens the soup somewhat.