Lentil Soup from Heidelberg Grandma Wally
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- 2 slices smoked bellies, raw or smoked pork
- 1 bunch soup greens
- 2 liters water
- 2 cubes broth, approx
- 1 bunch parsley
- some vinegar (wine vinegar)
- 2 egg (s)
- 0.25 teaspoon ¼ salt
- 250 g flour
- liter ⅛ water, lukewarm
- possibly vinegar
- possibly sausages (Viennese)
Print Recipe
Pin Recipe Instructions
- Place the lentils on the stove with 2 liters of water (the lentils take about 45 minutes to cook). After 30 minutes of cooking add the belly meat and cook with it. Gives a delicious taste.
- Also add the cleaned and chopped soup vegetables and cook with them. Only now, shortly before the end of the cooking time, add the stock cubes, otherwise the lentils will not be really soft.
- If necessary, prepare the spaetzle dough from the eggs, salt, flour and the rest of the water and slice it into the soup (important: do not cook the spaetzle in a separate pot and then add it to the soup, but put the spaetzle dough directly into the soup . Gives a better taste and the soup is bound automatically.)
- Wash and cut the parsley and spread over the hot soup. At the table, if you like, you can pour a few drops of vinegar over the soup. Attention! Do not cook the vinegar, otherwise the soup will flocculate. If you don`t like the belly meat that much, you can cut a Vienna sausage into the soup.
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