Lentil and potato soup

Lentil and potato soup

Total: 40 Min. | Active: 15 Min.
Nutritional value / person: 421 kcal
, Fat: 11 g
, Carbohydrate: 46 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
80 g diced bacon
300 g brown lentils
300 g baby potatoes, in slices


4 sprigs thyme
1 bay leaf
1 ⅕ litres chicken bouillon

To serve

1 tbsp lemon juice
100 g sour single cream
30 g Micro Greens
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How it's done

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Heat the oil in a pan. Sauté the onion and diced bacon for approx. 4 mins. Add the lentils and potatoes, cook briefly.


Add the thyme and bay leaf, pour in the stock, bring to the boil. Simmer, uncovered, over a medium heat for approx. 25 mins.

To serve

Add the lemon juice, plate up the soup, garnish with the sour single cream and micro greens.

Good to know
Tip: Instead of diced bacon and chicken stock, use 100 g of diced, smoked tofu and vegetable stock.


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