Mecklenburg Lentil Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g lentils (Pardina lentils, you pay lentils)
- 7 potato (s)
- Bacon, ribs or meat sausage
- vinegar
- sugar
- salt
Print Recipe
Pin Recipe 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.
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