Linsensuppe Lentil Soup Recipe
Ingredients
| Ham bone | 1 | |
| Lemon juice | 2 Tablespoon | |
| Bacon | 1/4 Pound, diced | |
| Medium onions - 2, sliced | ||
| Medium carrots - 2, diced | ||
| Salt | 2 Teaspoon | |
| Lentils | 1 Pound | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Bay leaves | 2 | |
| Water | 2 Quart | |
| Celery | 1 Cup (16 tbs), sliced | |
Directions
GETTING READY
1) Wash lentils.
2) Cover them with cold water and soak for a whole night.
MAKING
3) On the following day, drain lentils.
4) Take a Dutch oven and sauté diced bacon in it until golden.
5) Stir in onions and carrots and sauté them until onions are golden.
6) Mix in lentils, water, celery, salt, pepper, thyme, and bay leaves.
7) Mix in ham bone.
8) Cover and simmer the mixture for 3 hrs until lentils become nice and tender.
9) Take off bay leaves.
10) Remove ham bone and debone it.
11) Place the meat back to soup.
FINALIZING
12) Pour in lemon juice and serve at once or refrigerate soup till next day.
13) If refrigerated, add in lemon juice and serve at once after heating the soup again.
SERVING
14. Serve the soup hot.
1) Wash lentils.
2) Cover them with cold water and soak for a whole night.
MAKING
3) On the following day, drain lentils.
4) Take a Dutch oven and sauté diced bacon in it until golden.
5) Stir in onions and carrots and sauté them until onions are golden.
6) Mix in lentils, water, celery, salt, pepper, thyme, and bay leaves.
7) Mix in ham bone.
8) Cover and simmer the mixture for 3 hrs until lentils become nice and tender.
9) Take off bay leaves.
10) Remove ham bone and debone it.
11) Place the meat back to soup.
FINALIZING
12) Pour in lemon juice and serve at once or refrigerate soup till next day.
13) If refrigerated, add in lemon juice and serve at once after heating the soup again.
SERVING
14. Serve the soup hot.
Chef
