Lentil Soup with Beer and Bacon
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 4 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, (plate lentils)
- 1 bottle beer, dark (0.33 l)
- 1 onion (s)
- 1 bay leaf
- 1 bunch soup vegetables
- 400 g potato (s)
- 3 cubes vegetable stock, instant
- 1 can tomato (s), peeled (425 ml)
- 2 tablespoon vinegar
- 1.4 liters water, hot
- salt and pepper
- 100 g breakfast bacon
Print Recipe
Pin Recipe Instructions
- Soak the lentils in the beer for 3-4 hours. Cut the bacon into cubes and fry in a saucepan over medium heat. Cut the onion into cubes and add to the bacon and fry. Add the lentils with the beer, the hot water and the bay leaf. Bring to the boil and simmer for about 40 minutes.
- Clean, wash and chop soup vegetables. Peel the potatoes and cut into cubes. Add the soup vegetables and potatoes to the lentils with the stock cubes approx. 10 minutes before the end of the cooking time. Drain the tomatoes a little, cut them into small pieces and add to the soup. Season everything well with salt, pepper and vinegar.
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