Recipe for lentils


Cream of lentils


9 oz. (250 g) canned lentils


2 tablespoons chopped onion (or frozen)

1 large potato peeled and diced

10 tablespoons (100 g) of peeled tomatoes

4 cups vegetable broth

2 tablespoons butter


1 teaspoon sugar

Chili powder

Juice of half a lemon

For the decoration:



Sliced ??bread

Immersion blender

Preparation time: 15 minutes

How to cook:

Saute onion in butter in a nonstick pan, add the lentils without liquid, potatoes, peeled tomatoes and broth and cook for about 10 - 12 minutes.

Blend well chops with an immersion blender. While you make mashed, add sugar, pepper, salt and lemon juice and cook for a few minutes.

You can serve on bread or slices of bread warm with a drizzle of yogurt and parsley, or place it in a bowl and serve with bread.