Filter
Reset
Sort ByRelevance
SUZISULZER
Chicken-lentil broth with pretzels
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pot and fry the onion for about 5 minutes.
-
Add the cumin, bay leaf and lentils and pour the stock (diluted with a pot of water) and the bouillon tablet. Let this come to a boil and set the heat source low.
-
Add the leeks to the broth and switch off the heat source.
-
Preheat the oven to 200 ° C. Cut each slice of dough in half. Roll out the pieces of dough to a length of about 25 cm and sprinkle with some rosemary. Roll up again into a thick string and form pretzels on the baking sheet.
-
Brush them with a brush with egg and sprinkle with coarse salt. Bake the pretzels in the middle of the oven in about 20 minutes until golden brown.
-
Warm up the soup and serve the pretzels.
Blogs that might be interesting
-
20 minLunchtortillas, olive oil, avocados, lime juice, mixed friséesla, fried chicken fillet, tomatoes, sour cream, Cheddar, Mexican salsa,tortilla sandwich with chicken and avocado -
30 minLunchfresh mussels, shallot, garlic, traditional olive oil, fresh Italian stir-fry vegetables, blond beer,mussel pan with beer -
45 minLunchsweet potato, smoked sweet pepper, traditional olive oil, black beans, canned corn, small red onion, Tasty vine tomato, Tabasco chipotle, avocado,tex-mexal salad with oven-roasted sweet potato -
20 minLunchRed pepper, yellow bell pepper, green pepper, zucchini, olive oil, cream cheese, Pesto, tortilla wrap, Roast beef,tortilla rolls with roast beef and grilled vegetables
Nutrition
335Calories
Sodium0% DV0g
Fat18% DV12g
Protein34% DV17g
Carbs12% DV36g
Fiber0% DV0g
Loved it