John Myers
Classic Lentil Soup
The perfect classic lentil soup recipe with a picture and simple step-by-step instructions.
- 1,5 cups Paradina lenses
- 1 Beef leg slice with marrow
- 1 size Onion
- 3 Bay leaves
- Marjoram
- 3 size Potatoes
- 1 size Carrots
- 0,25 Celeriac fresh
- 1 tbsp Honey balsamic vinegar
- Salt pepper
- Bring the lentils to a boil with 6 cups of water. Salt the leg slice, chop the onion and add both to the lentils. Bring to the boil briefly, add the bay leaves and a lot of marjoram and continue to simmer on a low flame.
- In the meantime, peel and chop the potatoes, carrot and celery.
- After approx. 40 minutes, remove the leg slice from the stew. Add the chopped vegetables, salt the stew and simmer for another 15 minutes over a medium flame.
- In the meantime, separate the meat of the leg slice from the bone, roughly remove the fat and cut into small pieces.
- Season the soup with pepper, salt and a tablespoon of vinegar and season to taste. Then lightly squeeze everything with a pounder and add the meat to the soup again – done! Good Appetite! 🙂
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