Inge's lentil soup

Ingredients for 8 servings:

• 500 g lentils
• 500 g pork neck, smoked
• 10 m.-sized potatoes
• 1 stalk(s) leek
• ¼ celery
• 5 carrots
• 2 tbsp thyme (dried)
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp broth, granulated (according to taste)

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Cook the meat in a large pot in about 3 liters of water. Cook in a pressure cooker for about 30 minutes. Remove the meat and trim any fat. Chop the lean meat into small pieces and return it to the pot. Rinse the lentils and add them to the meat. Continue cooking. Meanwhile, peel, wash, and dice the potatoes and place them in a bowl filled with a little water. Peel, wash, and slice the carrots. Wash the leek and slice it into rings, and peel, wash, and dice the celery. By now the lentils are cooked until soft; add the vegetables and potatoes to the pot with the water. Add the thyme and spices. Simmer for another 15 minutes. I prepare this soup the night before and let it cool completely uncovered. Then it goes into the refrigerator and is simply reheated the next day. Since stews thicken over time, add a little water if necessary. The soup will keep refrigerated for 3-4 days if given a chance.