Inges Lentil Soup
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g lentils
- 500 g pork neck, smoked
- 10 medium potato (s)
- 1 leek
- 0.25 ¼ celery
- 5 carrot (s)
- 2 tablespoon thyme, (dried)
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 1 tablespoon stock, granulated (depending on taste)
Print Recipe
Pin Recipe Instructions
- Cook the meat in a large saucepan in approx. 3 liters of water. In the pressure cooker for approx. 30 min.
- Remove the meat and remove the fat. Cut the lean meat back into the pot.
- Rinse the lentils and add to the meat. Let it continue to cook.
- In the meantime, peel the potatoes, wash them and cut them into small cubes and place them in a bowl filled with a little water.
- Peel, wash and slice the carrots. Wash the leek and cut into rings, peel, wash and dice the celery.
- In the meantime, the lentils are cooked soft, now add the vegetables and potatoes to the pan with the water. Add thyme and spices. Let simmer for another 15 minutes.
- I prepare this soup the evening before, let it cool down well without the lid. Then it goes into the refrigerator and is only warmed up the next day. Since stews thicken, add a little water if necessary.
- If you give it a chance, the soup will keep chilled for 3-4 days.
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