John Myers
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Lentil Soup housewife Style
The perfect lentil soup housewife style recipe with a picture and simple step-by-step instructions.
the soup approach
- Plate lenses
- Risotto rice
- Finely diced carrots
- Frozen peas
- Finely diced celery
- Finely diced onion
- Lean streaky bacon
- Clarified butter
- Vegetable broth (in my KB)
- Red wine tart dry
- Balsamic red
Spices
- Garlic salt
- Pepper from the grinder
- Freshly cut lovage
- Harissa
- Ras-El-Hanout Spice Mixture Morocco
- Sliced salt lemon pickled
- Chilli pepper
for searing / roasting
- Clarified butter
- You start by preparing the ingredients well, i.e. cleaning and chopping the vegetables. Finely (very finely) dice the bacon and onion. Then put a large kettle on the stove and put clarified butter in it so that you heat it up as much as possible.
- Now layer them on top of each other – black lentil risotto rice and red lentils. After about 2 minutes these ingredients have completely absorbed the clarified butter and they add the liquids from the list of ingredients. Now stir very well and then add the vegetables.
- Now fill in enough> water <until everything is covered. Set the stove to three quarters high and let the soup simmer for 45 minutes. Please stir well again and again and pour water on until everything is covered. After the 45 minutes, they add the spices. Stir well and turn the stove down to a third of the highest setting. So let the soup simmer for another 30 minutes.
- During this time, fry the bacon with the onion in a pan until it is crispy. When the bacon and onions are crispy fried – add them to the soup. Fold in well.
- Just before serving, taste the soup again. Actually, it should be absolutely perfectly seasoned – if not, just add salt again.
- Who likes can e.g. a good poultry sausage or a nicely smoked sausage, etc. Cut into the soup – but that is not a must – it tastes even without 🙂
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