Lentil soup

INGREDIENTS

• Two handfuls of lentils
• either regular or red 2-3 potatoes
• 250 ml cooking cream
• Salt
• seasoning
• 200 ml broth or stock 2 bay leaves
• Lemon or vinegar
• 2 cloves of garlic
• A pinch of black pepper
• Mascarpone or cream cheese

METHOD

1. We bring water to a boil in a pot. While the water is heating up, we peel and chop the potatoes into smaller cubes and also peel the garlic. Rinse the lentils through a sieve with water.
2. When the water is boiling, we add the potatoes, bay leaves, cloves of garlic, salt, and either broth or stock, and let it cook for about 7-8 minutes. Broth is definitely the better ingredient, but if you happen to have none or don’t feel like making two soups at once.
3. If you don’t have an issue with meat, this is the right time to add a piece of sausage, which will add a proper flavor to the lentil soup. If you don’t like it, feel free to skip the sausage and continue with the following steps. Then we add the lentils to the pot and let it simmer for about 5 minutes.
4. After cooking these ingredients, we add cooking cream and two heaped teaspoons of mascarpone or cream cheese spread to the pot. Let it simmer for 10 minutes.
5. We can further season the soup with salt or seasoning to adjust the flavor intensity to your liking. Then we remove the pot from the heat, let it cool for at least 5 minutes, and we can add a dash of lemon juice or vinegar, mix, and serve!