Lentilsoup, german

Lentils, Russet Potatoes, Carrots, stew/bottom beef, Celery, Onion, Parsley, Salt, black Pepper, Beef Bouillon, Sugar, White Vinegar, enriched flour

let the dry lentils soak in water for 2 -3 hors, cut beef in little bite sized pieces and give it a short fast fry; give the fried meat with lentils, diced onion, diced potatoes, diced carrots, diced celery and some beef bouillon in a pot of water with 1 dash of salt and black pepper; when lentils soft taste the soup with some sugar, vinegar and parsley (until its tasty sweet'n sour), use a bit flour mixed in water to thicken the soup.

Serving Size: 1 Bowl around 400 gram

Number of Servings: 1

Recipe submitted by SparkPeople user SONNE1-1.