John Myers
Ingredients for 4 servings:
- 500 g potatoes
- 1 bunch of soup vegetables
- 1 tbsp butter or margarine
- 1 liter of water
- 1 bay leaf
- 500 ml instant broth
- 200 g lentils, red, dried
- 100 ml cream
- 4 sausages (Wiener) or 200 g cooked ham
- salt and pepper
- nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Peel and dice the potatoes. Trim the vegetables and cut into pieces, except for the leek. Sauté both in hot fat, add 1 liter of water and the bay leaf. Bring to a boil and simmer for about 20 minutes. Meanwhile, rinse the lentils and cook in the boiling broth for 8 minutes. Finely slice the leek and add it to the lentils after 5 minutes of cooking. Remove the bay leaf, puree the potatoes and vegetables in the cooking water, then add the lentils with the leek and the cream. Slice the wiener sausages or dice the ham, add, and season with the spices to taste.
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