John Myers
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Lentil Meets Beef and Broad Beans
The perfect lentil meets beef and broad beans recipe with a picture and simple step-by-step instructions.
as a finisher
- 200 g Brown lentils (plate lentils)
- 100 g Beans thick (broad beans / broad beans) from the glass
- 300 g Finely diced potatoes
- 300 g Mugwort
- 300 g Freshly cut lovage
- 300 g Finely chopped savory
- 300 g Freshly ground salt and pepper
- 1 tablespoon Dark vinegar (e.g. wine vinegar)
- 6 piece Sausages / Bockwurst / Vienna sausages / Mettwurst
- 6 piece Cress (garden cress)
- If you like, you can put a spoonful of yogurt on the plate as a topping
- Since I make the beef broth (recipe in my KB) fresh, I start to prepare and cook it. When it is finished cooking, I pour the vegetables and use the magic wand to make a paste out of them. I put the paste in a bag. I cut the meat into small cubes. I put this on top of the paste and then add 2 soup ladles from the broth on top. Now I weld the whole thing up (you can also use a simple clip and freeze it. A soup of vegetable soup for in between.
Making the soup
- Add the freshly peeled and diced potatoes and the lentils to the fresh stock. Then let them cook for 30 minutes. The potatoes are now almost boiled down and the soup is thick.
- After 30 minutes of the total cooking time, add the beans (with the juice) and all the spices. Let simmer again for 15 minutes. During this time, the sausages are cooked in boiling water if they are to be added to the soup.
- That’s about it. Finish with vinegar. Put the cress on the plate and enjoy. A fresh slice of farmer’s bread is the perfect addition, and the yoghurt dab gives a fresh note.
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