Рецепт Linsensuppe
If you are not used to this type of legume think of it like a mung bean where it gives that creamy nutty texture when cooked, there are different varieties of this one but you can use any type in this recipe. As for the meat, if you can’t find speck then prosciutto or bacon can be a good alternative. Apart from that this is quite easy to make and a good soup to serve during those cold nights.
- Linsensuppe Total time 3 hours 15 mins
- 150 g lentils, soaked in water overnight 1 meaty ham bone
150 g bacon scraps or speck, diced 1 large onion, sliced 2 medium carrots, diced 2 large potatoes, cubed and divided into two portions 1 litre water 500 ml chicken stock juice from ½ lemon 1 stalk celery, sliced 1⁄2 teaspoon dried thyme 2 bay leaves salt freshly ground black pepper oil
In a large pot add a small amount of oil, put in medium heat and once its hot add the bacon and cook until crispy and golden brown. Add the onions, celery and carrots then cook until onions caramelize. Drain and add the lentils, ham bone, one portion of the potato, water, chicken stock, thyme, bay leaves, salt and freshly ground black pepper. Bring to a boil and gently simmer for 2.5 hrs to 3 hours until lentils are tender. Remove the ham bone and bay leaves, separate meat from bones and return the meat to the soup. Simmer for 15 more minutes. Just before serving add lemon juice and adjust your seasonings, serve while hot. 3.5.3208
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