John Myers
Ingredients for 4 servings:
- 250 g lentils, red
- 1 m.-sized potato(s)
- 2 carrots
- 1 large onion(s)
- 1 tbsp butter
- 1 liter of water
- n. B. Salt
- e.g. lemon juice
- possibly pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
simple and heavenly delicious
Wash the lentils, peel the potatoes and carrots, and roughly chop them. Peel the onion and roughly chop them. Place all the ingredients in a pot, add the water, and bring to a boil, then simmer over medium heat for about 25 minutes. The potatoes and carrots should be cooked through. Purée the soup with a hand blender, add the butter and salt, and bring back to a boil briefly. Remove the soup from the heat and serve immediately. Season to taste with a few drops of lemon juice and a grind of pepper, if desired. Tip: The soup will thicken slightly after cooling; simply add a little water the next time you reheat it.
Facebook Comments