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
-
25 minLunchchicken breast, soy sauce, sambal Badjak, grated ginger, wok oil, mie, lime, pak choi, broccoli bunch, small mango,pokebow noodles with grilled chicken, bok choy and broccoli -
15 minLunchBaking cheese roll, chicken breast cubes, curry powder, traditional olive oil, bean sprouts, mayonnaise,Roll Chicken Curry -
15 minLunchblack eyed beans, lemon, black olives without pit, yellow bell pepper, (olive oil, pancetta, mushroom mix yellow pepper, spring onion and parsley, baby cream lettuce,lunch salad with black olives -
30 minLunchcod fillet, salt to taste, fennel bulb with foliage, flour, olive oil, cooked canned broad beans, shallot, fish fond, Hoegaarden white beer, butter, mixed salad, pepper from the mill and salt to taste,salad of cod, fennel and white beer of francs of biemen
Nutrition
335Calories
Sodium0% DV0g
Fat18% DV12g
Protein34% DV17g
Carbs12% DV36g
Fiber0% DV0g
Loved it