Ingredients
- 250 g lentils (dried or pre-cooked)
- ½ L water
- 200 g lean bacon
- 4 Metwurst sausages
- 2-3 cloves of garlic
- 200 g vegetable julienne (carrots, celery, leek and onions cut into fine strips)
- ½ kg potatoes (firm boiling)
- Salt, pepper
- Cream or vinegar, to taste
Instructions
- Soak the lentils according to the instructions on the packet. (Or use pre-cooked lentils. If using pre-cooked lentils, follow the cooking time indicated).
- Bring the lentils to the boil in ½ L water, together with the bacon and the Metwurst. Cook for ½ to 2 hours. About half an hour before the end of the cooking time, add the chopped garlic, the vegetables and the peeled and diced potatoes to the lentils.
- At the end of the cooking time, season the lentil soup carefully with salt and pepper (hardly any salt, as the soup is already salty due to the bacon and the Metwurst sausages) and refine with a little cream or vinegar to taste. Serve the bacon and the Mettwurst sausages on a separate plate.