Chicken-lentil broth with pretzels
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.
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