Lentil and potato soup

Preparation:
Chop the potatoes, peeled carrots, peeled onion and the already washed celery stalk coarsely. Remove the leaves.
Put everything in a pan and sprinkle with extra virgin olive oil; then let the potatoes and vegetables brown.
Then add the previously washed lentils and plenty of hot water.
Put rosemary and 3 cloves in a tea egg, put the lid on the pan and let the lentils cook for about 40-45 minutes. Always make sure that they are not too dry.
Season with salt and pepper and serve the lentil potato soup warm, garnished with extra virgin olive oil and fresh rosemary.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Calories: 280 calories | Servings: 4 servings