Winter soup with lentils

Name: winter soup with lentils
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pot basis for tomato soup 255 ml; 1 dish fresh beef soup balls approx. 200 g; 1 bag farmer soup vegetables 350 g; 1 look lentils 400 g; 4 rolling brown bread; 2 tablespoons olive oil; 1 tablespoon oregano; 4 to stick young cheese

A tasty recipe. The main course contains the following ingredients: meat, tomato soup base (255 ml), fresh beef soup balls (about 200 g), peasant soup vegetables (350 g), lentils (400 g), brown pistachios, olive oil, oregano and young cheese.

Ingredients

Directions

In a pan base for tomato soup according to directions for use in a pot with water.
Add soup balls and soup vegetables and bring soup to the boil.
Turn down low and let soup simmer for another 10 minutes.
Preheat the oven grill.
Drain the lentils and heat in soup for 3 minutes.
Meanwhile, halve rolls of bread in half lengthwise and sprinkle with oil and oregano.
Place the crisps on the baking tray and roast lightly with a cutting surface upwards for 1 minute under the grill.
Halve cheese, put it on pistolets and melt and color under grill.
Distribute soup over four large bowls and serve with gratin cheese pistachios..