Vegetable cous cous with fish balls
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14 recipes
Lentil soup and potatoes
ingredients
servings
4
Lentils
250 oz
Potatoes
300 oz
Celery
50 oz
Carrots
1 unit
Onions
1 unit
Garlic
1 wedge
Tomato paste
1 spoon
Extra virgin olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
Fresh mint
8 leafs
Fresh thyme
1 sprig
Vegetable broth
1000 oz
soups from Italy - Umbria
Lentil soup and potatoes
Lentil soup and potatoes
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soup comfort food, suitable in colder times of the year
preparation
step 1
Cut into brunoise celery, carrot and onion. Chop the garlic, private soul.
step 2
Sauté the celery, carrot, onion and garlic in a little olive oil in a pot.
step 3
Add the rinsed lentils and a few thyme leaves. Bake for 1 hour and 10 minutes. Add, little by little, the stock to cover and salt.
step 4
Add the concentrate and the diced potatoes. Let cook for 30 minutes.
step 5
Serve in casserole or soup plates and garnish with mint leaves, thyme, olive oil and pepper.
