- 50 g pork belly, streaky
- 100 g lentils, red
- 400 ml water
- 1 small onion (s)
- 0.5 slice ½ / n toast bread
- 25 g butter
- 3 g veetable stock powder
- 1 g thyme
- 1 bay leaf
- 0.5 g ½ pepper
- Cut the pork belly into small cubes and leave them out in a saucepan. (Remove the rinds and bones beforehand.) Add the diced peeled onion and fry it until translucent over the heat that is not too high. Add the water, the red lentils and the bay leaf and let it simmer on a low heat for about 15 minutes until the lentils have disintegrated.
- Remove the bay leaf and puree the soup with the hand blender. The result is a creamy, beige-colored soup. Add thyme and vegetable stock powder and season with pepper.
- Melt the butter in a non-stick pan and sprinkle with the half slice of toast bread cut into cubes. Fry brown over a good heat, turning constantly, soaking them up with the butter.
- Serve the soup in small bowls and pour the croutons over the soup. It is similar to potato soup and tastes hearty thanks to the bacon. If you want, you can sprinkle some green over it.
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