Homemade Lentil Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 9 hrs |
| Total Time | 9 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g lentils (plate), dried, brown, without soakin
- 1 ¾ liter water
- 100 g pork belly, diced
- 1 bunch soup vegetables (carrot, celery, leek, parsley), very finely diced
- 1 medium onion (s), finely chopped
- 1 piece (s) garlic clove (s), finely chopped
- 2 teaspoons, leveled salt
- 0.25 ¼ teaspoon, leveled pepper, black
- 0.5 teaspoon ½ oregano, dried
- 400 g tomato (s), chunky, from the can
- 1 pinch (s) sugar
- 2 tablespoon white wine vinegar or dark balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Rinse the lentils briefly in a sieve and add the remaining ingredients (except for the tomatoes, sugar and vinegar) with 1 3/4 liters of water to a 5.5 L crockpot. Cover and let simmer on low (not the warming level - then better set to medium) for about 8 hours. Then add the canned tomatoes and, if necessary, add a little water so that the lentil soup is just covered with liquid. Now season the dish to taste with a little salt, pepper, the sugar and the vinegar. Cover again and heat to high for about another hour.
- Sausages and fresh farmer`s bread go well with it.
- Tip:
- The bacon can also be fried in a pan beforehand. I always put the vinegar on the table so that every guest can taste their own dish.
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