Description
Yellow lentils are beneficial for children and adults. Definitely try to cook this soup and you will not remain indifferent.
Ingredients
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Lentils
250 g
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Potatoes
3 piece
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Carrots
1 piece
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Onion
1 piece
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Bread
4 piece
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Olive oil
2 Tbsp
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Broth
1.5 l
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Paprika sweet
1 tsp
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Marjoram
1 tsp
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Salt
1 Tbsp
Cooking
Yellow lentils from the "Mistral" does not need to be soaked overnight.
Onion cut into half rings.
Potatoes cut into cubes.
Carrots grate on a coarse grater.
Onions put in a saucepan with oil and sauté until soft. Add the paprika, lentils and broth. Cook until the lentils are tender.
Add carrots and potatoes to the soup and cook until they are ready. Season with salt and marjoram.
With bread loaves to cut the tops from the center to remove the crumb, leaving fairly thick walls.
Pour finished soup in the bread bowls and serve.
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