LENTIL STEW
1 large onion
3 carrots
3 potatoes
1 leek
2-3 cloves garlic
2 large pieces smoked pork belly
[thick slices of bacon]
1 teaspoon pepper corns
1 bay leaf
500 g lentils
salt
pepper
1 tablespoon soup seasoning
2 tablespoons vinegar
sausages
1.5 l water
_ soak lentils in 1 liter water [at least 3 hours, over night is fine too]
_ chop onion, carrots, potatoes and leek into small pieces
_ peel garlic [but leave whole]
_ heat a large pot
_ fry bacon until it’s nicely browned on both sides [without adding oil]
_ add chopped vegetables and garlic
_ saute for 5-10 minutes
_ add pepper corns and bay leaf
_ add lentils including the water you soaked them in
_ simmer until lentils are tender
[about 45 minutes, depending on how long you soaked the lentils before]
_ remove bacon and the bay leaf
_ dice bacon into small pieces
_ remove about 500 ml [2 cups] and puree in a separate bowl [try to get the garlic cloves to purée them as well]
_ alternatively you can use a hand blender to blend part of the soup directly in the pot
[you can blend it a little more or less - depending on how creamy you like it]
_ season with salt, pepper and soup seasoning
_ add vinegar
_ mix in bacon cubes
_ serve topped with sliced sausage and more vinegar on the side
LINSENEINTOPF
1 große Zwiebel
3 Karotten
3 Kartoffeln
1 Lauch
2-3 Zehen Knoblauch
2 große Stücke geräucherter Schweinebauch
[dicke Speckscheiben]
1 Teelöffel Pfefferkörner
1 Lorbeerblatt
500 g Linsen
Salz
Pfeffer
1 Esslöffel Suppenwürze
2 Esslöffel Essig
Würste
1,5 l Wasser
