Description
I love thick soups. I love it when the lentils fall apart and thus brings together the remaining ingredients. Try to cook this nutritious, rich soup. It's worth it.
Ingredients
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Potatoes
4 piece
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Lentils
100 g
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Onion
1 piece
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Pepper
0.5 piece
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The Apium graveolens Dulce
1 piece
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Carrots
1 piece
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Sunflower oil
2 Tbsp
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Salt
-
Peppers red hot chilli
-
Bay leaf
1 piece
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Water
2 l
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Chicken fillet
200 g
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Bacon
70 g
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Parsley
1 handful
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Salt
-
Black pepper
-
Sunflower oil
2 Tbsp
Cooking
Celery and pepper cut into cubes.
Carrots also cut into cubes. Onions to chop.
Cut the potato, cover with water, put on fire.
When potatoes boil, add the lentils Turkish from the Mistral. Again bring to boil and keep the lid on small fire.
Sunflower oil to fry onions and carrots for 3 minutes. Add the pepper and celery and fry for another 3 minutes. Then send the vegetables to the pan with a future soup.
In a blender grind fillet, bacon, and parsley. Season with salt and pepper to taste.
Formed into meatballs the size of a small walnut. Fry them in sunflower oil and send in the soup. Add salt, pepper and Bay leaf.
Simmer under the lid for another 10 minutes.
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