Grandma's lentil soup

Ingredients for 4 servings:

• 500 g lentils
• n. B. water
• 4 large potatoes
• ½ stalk(s) leek
• ¼ celeriac
• 3 large carrots
• 1 large onion(s)
• 2 cloves garlic
• Salt
• Vegetable broth, instant
• 125 g dried meat or ham cubes
• 2 tbsp margarine
• 2 tbsp flour
• cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Soak the lentils overnight in enough water to cover them. Peel the potatoes and celery and cut them into approximately 1 cm cubes. Peel and dice the onion and garlic. Slice the peeled carrots and the washed leek. Add everything to the pot with the soaked lentils. Pour in enough water to ensure there is enough liquid in the pot and the soup doesn’t become too thick, and season with salt and vegetable stock. Simmer at low heat for 1.5 hours, stirring occasionally. Cut the jerked beef into cubes, fry in a pan, then add the margarine. Dust with flour, mix well, and sauté. Pour everything into the soup and mix well. Bring the soup to a boil and season again if necessary. Serve the soup with a tablespoon of cream stirred into the plate. Vienna sausages, Lyoner sausages, and/or baguette are suitable side dishes.