Lentil Soup from Pressure Cooker with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g lentils, unpeeled, soaked overniht
- 600 g potato (s), peeled, diced
- 125 g bacon, mixed, diced
- 1 onion (s), red, peeled, cut into rings
- 1 carrot (s), peeled, diced
- 100 g celery, peeled, cut into cubes
- 0.5 stick ½ leek, cut into fine rings
- 2 tablespoon oil, neutral in taste, e.g. rapeseed oil
- 1 tablespoon tomato paste
- 2 liters vegetable stock, homemade
- sea-salt
- Pepper from the grinder
- marjoram
- thyme
- Lovage
- 4 sausages (Mettenden), or Wiener or any other sausage
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Put the oil in the pressure cooker, fry the streaky bacon a little and steam the onion until translucent. Gradually add the other ingredients, first the soup vegetables, then the lentils and the potatoes and briefly roast, add the spices, then roast with the tablespoon of tomato paste and pour on the vegetable stock.
- Put the meatloaf in the pot, put the lid on the pressure cooker, close it and cook under steam for 25 - 30 minutes.
- Pour the soup into soup plates and season with a dash of balsamic vinegar.
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