Mecklenburg Lentil Soup

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

The recipe is designed for a large pot.
Put the lentils in a large saucepan with about twice as much water. Cut the meat into bite-sized pieces and also add to the saucepan. Then bring everything to the boil WITHOUT salt.
In the meantime, dice the potatoes and add them to the lentils. Reduce the heat a little and let it cook to the end in an open saucepan, again without adding salt.
If necessary, fill up with a little water.
As soon as the lentils are soft, add 1/2 teaspoon salt, 3-5 tablespoons vinegar and 3-5 tablespoons sugar. Let simmer for another half an hour and then season again to taste and season.
In addition, a piece of bread and some mustard for the meat.
If you use plate lenses or other lenses that need pre-swelling, let them soak for about 4-5 hours and then use them as above.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.