Golden lentil soup, 4 portions
1 chopped onion
1 packet saffron (½ gram)
2 tbsp oil
4.2 cups water (1 liter)
1 cube vegetable bullion
About 1.2 cups red lentils (3 deciliter)
3 average sized potatoes in cubes
1 tbsp tomato purée
2 tbsp lemon juice
Herb salt, pepper
Fry onion and saffron in oil for a few minutes. Add water, cube of bouillon and bring to a boil. Add the rinsed lentils, potatoes, tomato purée and the lemon juice. Let the soup simmer under a lid for about 20 min. Herb salt and pepper to taste
