Potato and lentil soup - recipe | FoodPal
Peel the carrots and potatoes and cut into small cubes. Heat some oil in a saucepan and sauté the carrots and potatoes over medium heat for about 4 minutes. Ad
Keywords
- potato
- lentils
- tomato
- carrot
- turmeric
- bread
- basil
- cream
- sourdough
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodpal-app.com.
Cooking tools:
- Mixing bowl
- Whisk
- Spoon
- Skillet
- Stove
Ingredients
- ¾ (45 g) Carrots, carrots (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Pinch(s) Turmeric powder, turmeric
- 1 Pinch(s) Basil (fresh or dried)
- 30 g Cream, whipped cream (30% fat)
- 30 g Tomato paste (double concentrated)
- 150 ml Vegetable broth
- ½ Tablespoon Rapeseed oil
- 25 g Lentils (red, raw)
- ⅞ (65 g) Potatoes (firm boiled, fresh)
- 50 g Wholemeal bread (sourdough)
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