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Chicken-lentil broth with pretzels
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Ingredients
Directions
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Heat the oil in a soup pot and fry the onion for about 5 minutes.
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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.
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Add the leeks to the broth and switch off the heat source.
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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.
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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.
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Warm up the soup and serve the pretzels.
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Nutrition
335Calories
Sodium0% DV0g
Fat18% DV12g
Protein34% DV17g
Carbs12% DV36g
Fiber0% DV0g
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