Summary

Ingredients

• 150 g belua lentils
• 1 medium onion (s)
• 400 g turnip (s)
• 150 g potato (s)
• 1 carrot (s)
• 1 small leek stick (s)
• 40 g iner
• 100 g pork belly, possibly with rind
• 100 g veetable oil, omea 3
• 600 ml vegetable broth or meat broth
• 200 ml cream
• 6 slices bacon
• Marjoram, rubbed
• salt and pepper
• nutmeg
• 150 ml soy sauce
• 1 tablespoon lemon juice

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Instructions

1. In any case, prepare the beluga lentils without salt, otherwise according to the instructions on the package. Finely dice the onion. Peel the turnip, potatoes and carrots and cut into cubes. Wash the leek, halve lengthways and cut into thin, half rings. Peel the ginger and cut into very fine cubes.
2. Steam the pork belly in a little hot oil for 3 minutes. Add the onion and cook until translucent. Add three quarters of the turnips, potatoes, carrots, leek and ginger and cook for another 3 minutes. Deglaze the vegetables with the broth and add the cream. Let the soup simmer over low heat for 30 minutes.
3. In the meantime, fry the bacon in a hot pan without fat, then remove it and set aside. Pour the remaining oil into the pan and heat it up. Fry the remaining diced rutabaga in it for a few minutes until they take on a light brown color, seasoning with plenty of marjoram. Drain the oil, place the cubes on kitchen paper and set aside.
4. Remove the bacon from the soup. Put the soup in a bowl and puree very finely. Then wash the pot lightly and pour the soup back into it through a fine sieve, squeezing out the vegetable mixture vigorously. Season the soup with salt, pepper, nutmeg, the soy sauce and the lemon juice and heat again. Finally froth the soup vigorously with the cutting stick.
5. Divide the soup on plates, add the fried rutabaga cubes, fold in the beluga lentils and garnish with the crispy bacon.
6. Toasted ciabatta or white bread goes well with it.