Erzgebirge-style lentil soup

Ingredients for 4 servings:

• 250 g lentils
• 750 ml water
• 1 bay leaf
• 250 g potatoes
• 200 g carrot(s)
• 60 g diced ham or bacon
• 1 small onion(s)
• some gherkins
• 2 tbsp flour
• some water for the flour
• Vinegar
• Sugar
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 25 minutes

Pick out the lentils the night before and soak them in cold water. They should be covered with plenty of water. Leave the pot to stand overnight. The next day, drain the soaking water through a sieve and discard. Rinse the lentils again, add water, salt, and bay leaf, and simmer for about 30 minutes. During this time, peel and dice the carrots and potatoes. Add both to the lentils and cook until soft. Put the flour in a dry, grease-free pan and brown, stirring constantly. Mix the brown flour in a pot with cold water. Season the roux with vinegar and sugar to taste. Before the lentils thicken, finely dice the gherkins and add them. Add the roux to the lentils and bring to a boil. Finally, dice the ham or bacon and onion, sauté in a pan, and add to the soup.