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
-
15 minLunchiceberg lettuce, pea, vegetable stock of tablet, mint leaf, whipped cream,creamy lettuce soup with mint
-
10 minLunchtiger bread white, ready-to-eat avocado, candy cucumber, fresh fresh mint, tuna pieces in sunflower oil, chilled hüttenkäse cheese,tuna sandwich with avocado, cucumber and mint
-
15 minLunchbreakfast bacon, white casino bread, mayonnaise, iceberg lettuce, avocado, roasted peppers,club sandwich bacon and avocado
-
45 minLunchonion, Red pepper, green pepper, Red pepper, romatomatics, Serrano ham, oil, garlic, salt and freshly ground pepper, eggs (M),piperade (stewed vegetables with egg and raw ham)
Nutrition
335Calories
Sodium0% DV0g
Fat18% DV12g
Protein34% DV17g
Carbs12% DV36g
Fiber0% DV0g
Loved it