Lentil Soup À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g plate lentils
- 850 ml vegetable stock
- 650 g soup veetables (carrots, onions, leeks, celeriac, cauliflower)
- 180 g potato (s)
- 300 g sausaes
- 180 g pork belly
- 1 teaspoon salt
- 1 teaspoon pepper, white, ground
- 300 ml water
- 1 tablespoon white wine vinegar
- 2 tablespoon sunflower oil
To tie:
- 2 tablespoon flour
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Soak the lentils in the vegetable stock for about 30 minutes.
- In the meantime, cut the onion in half, peel and cut into small cubes. Wash and chop the leek and cauliflower. Peel the celery and carrots and cut into cubes. Peel the potatoes, cut into cubes and place in the water. Cut half of the sausages into slices, leave the rest whole. Cut the pork belly into small pieces.
- Heat the oil in a large cauldron and steam the onion cubes in it until translucent. Add the bacon pieces and fry them. Fry the chopped vegetables for about 2 - 3 minutes. Deglaze with the vegetable stock and lentils. Add the potatoes with the water and slowly simmer for 20 minutes.
- Add the sausage (slices and whole sausages) to the soup and simmer for another 10 minutes. Season to taste with salt, pepper and vinegar.
- To thicken, mix 100 ml of water with 2 tablespoons of flour and use it to thicken the soup. Arrange and serve.
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