Steps

1. Slice 1 onion.
   🕒 01:13
2. Cut 3 potatoes into bite-sized pieces.
   🕒 01:17
3. Add the sliced onion and bite-sized potatoes to a pot.
   🕒 01:31
4. Add 600-800cc of broth, just enough to cover the ingredients.
   🕒 01:38
5. Bring to a boil and simmer for about 15 minutes, or until the potatoes are tender.
   🕒 01:43
6. Puree the cooked potatoes.
   🕒 02:56
7. In a separate pot, sauté 50g onion, 50g carrot, 50g bacon, and 2 bay leaves until sweet.
   🕒 03:05
8. Add 250g lentils to the sautéed ingredients and stir briefly. This is a key tip! Lentils do not need to be pre-soaked and are easy to use.
   🕒 03:14
9. Add broth to the pot, a little more than double the amount of lentils.
   🕒 03:30
10. Bring to a boil and simmer for 15 to 20 minutes.
    🕒 03:42
11. Season the pureed potatoes and the simmered lentils with salt to taste to adjust the flavor.
    🕒 04:21
12. Blend the potato puree in a mixer to achieve the desired consistency.
    🕒 04:35
13. Return the blended potato puree to the pot.
    🕒 05:11
14. Place the simmered lentils on a plate.
    🕒 05:18
15. Pour the potato soup over the lentils.
    🕒 05:33
16. Garnish with soft salami to taste. Key tip: You can substitute with soft salami types or snack sausages like 'karupasu'.
    🕒 05:47
17. Top with croutons to taste.
    🕒 06:03
18. Sprinkle with parsley to taste to finish. Key tip: You can substitute beans with cannellini or red kidney beans, and the soup with seasonal vegetables like turnips.
    🕒 06:09