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Lentil Soup
Northern Germany — Mother recipe · en it
A hearty and nutritious soup made with lentils and vegetables, perfect for a cold winter.
📷 Whoisjohngalt — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 200 g of lentils
- 2 onions
- 2 carrots
- 2 celery stalks
- 400 ml of water
- 200 ml of beef broth
- 200 g of potatoes
- 100 g of green beans
- 1 tablespoon of olive oil
- salt and pepper to taste
- 1 mint leaf
- 1 parsley leaf
Method
- In a large pot, sauté the onion, carrot, and celery in a bit of olive oil.
- Add the lentils, beef broth, and water, stir well, and bring to a boil.
- Reduce the heat, cover, and let it simmer for about 30 minutes, or until the lentils are soft.
- While the lentils are cooking, cut the potatoes into cubes and the green beans into small pieces.
- Add the potatoes and green beans to the soup, stir, and let it cook for another 10-15 minutes.
- Turn off the heat, season with salt and pepper to taste, and then add the parsley and mint.
- Let it rest for a few minutes before serving.
The story
Lentil soup is a traditional dish from Northern Germany, dating back to times when farmers sought to make use of every part of their resources to survive.
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