Lentil Soup Erzgebirgsart
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g plate lentils
- 750 ml water
- 1 bay leaf
- 250 g potato (s)
- 200 g carrot (s)
- 60 g diced ham or bacon
- 1 small onion (s)
- some pickles
- 2 tablespoon flour
- some water for the flour
- vinegar
- sugar
- salt
Print Recipe
Pin Recipe Instructions
- Pick out the lentils the evening before and soak them in cold water. They must be covered with plenty of water. Let the pot stand overnight.
- The next day, pour off the soaking water over a sieve and discard. Rinse the lentils again, add water, salt and bay leaf and simmer for about 30 minutes.
- During this time, clean the carrots and potatoes and cut them into cubes. Add both to the lentils and cook until they are soft.
- Put the flour in a dry, fat-free pan and brown while stirring constantly. Mix the brown flour in a saucepan with cold water. Season the roux with vinegar and sugar, sweet and sour.
- Before thickening the lentils, dice the pickles and add them. Add the roux to the lentils and bring to the boil. Finally, cut the ham or bacon and the onion into small cubes, sauté in a pan and add to the soup.
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