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Lentil Soup with Cabanossi
The perfect lentil soup with cabanossi recipe with a picture and simple step-by-step instructions.
- 250 g Lentils brown
- 1,5 liter Water
- 1 bunch Soup greens fresh
- 2 tbsp Butter
- 1,5 liter Vegetable broth
- 1 tbsp Flour
- 1 tbsp Tomato paste
- Salt and pepper
- Sugar
- 200 g Cabanossi
- Wash the lentils and soak in 5 liters of water in a saucepan for about 4 hours. Then cook for 10-15 minutes with the lid closed, until the lentils are cooked through.
- The soup vegetables: Peel the carrots and celery and cut into small cubes. Cut the leek into thin rings. Heat 1 tablespoon butter in a saucepan and lightly fry the vegetables. Fill up with the vegetable stock and simmer for about 10-15 minutes until the vegetables are soft. Add the vegetables to the lentils.
- 1El butter in a pan, add the flour and stir until smooth. Add to the lentil soup. Season with tomato paste, salt, pepper and sugar.
- Cut the cabanossi into thin slices and fry them until crispy on both sides in a pan. Spread the lentil soup on plates and serve garnished with Cabanosssi and parsley.
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