Lentil soup hearty

6 large potatoes
2 cans of lentils (preferably from Jonker Fries)
1 medium white onion
600g lightly smoked bacon (Wammerl)
200g Strongly smoked bacon
2 pairs of peasant sausages or Wienerle
herb vinegar
1 fine grater
1 large pot (e.g., spaghetti pot)
Herbal vinegar (I take KRESSI vinegar from EDEKA)

Cut the onion into small cubes. Peel 6 potatoes and cut into larger cubes (1.5 x 1.5 cm) and leave one whole potato. Cut the streaky bacon without pieces into pieces slightly smaller than the potatoes. Cut the bacon into small cubes without rind.

Fry the bacon and bacon and add the onion after 10 minutes and sauté briefly. Then add the potato cubes and fill everything with water until the potatoes are covered. Cook the potatoes on a low flame until they are firm.

Then add the lentils and a teaspoon of sugar, season with pepper and salt and cook everything on a low flame for about 45 min. Dananch rub the last potato with the fine grater into the soup, add the sausages and add a dash of herbal vinegar (about 2 tablespoons). Then simmer for another quarter of an hour.

The soup is now ready to serve.
To serve the sliced ​​sausages in the plate, the soup over it and if you still want to taste with a dash of vinegar.

Ideal for cold days .....

I wish you good luck and a good appetite.

DETOX TURMERIC LENTIL SOUP | hearty vegan soup recipe | May 2020