John Myers
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Fine Rustic Red Lentil Soup
The perfect fine rustic red lentil soup recipe with a picture and simple step-by-step instructions.
for lentil soup (stew)
- Lentils red
- Carrots
- Diced tomato (ox heart)
- Fresh ginger
- Diced garlic cloves
- Diced onions
- Chilli pepper fresh
- Celery and stick
- Potatoes
- Corriander seeds
- Ground turmeric spice
- Vegetables or chicken stock
- Water
- Olive oil
- Lemon
- Sea-Salt
- Sechuan pepper
- Bay leaves
- Sprigs of thyme
for meat
- Lean bacon (in strips)
- Meat sausage in one piece
- Kassler
- Parsley or basil for decoration
Preliminary work
- Cut the vegetables into thin rings and slices. Cut the onion into fine cubes. Cut the potatoes into small cubes.
- Lightly fry the finely chopped chilli pepper, garlic and onion in a pan with peanut oil. Add the coriander and the bay leaf, crushed with a mortar, and stir in briefly.
- Fry the bacon in the cauldron. Top up with the chicken or vegetable stock and add the water and the potatoes that have been cut into small cubes and add the thyme. Let boil for 5 minutes.
- Now the lentils are stirred in. Season with Szechuan pepper, lemon juice, kukuma and salt. Add the finely chopped vegetables and stir briefly once. Boil vigorously for 2 minutes.
- Now add the finely chopped ginger with the turmeric to the soup and simmer for about 8 minutes over medium heat. Then add the tomatoes cut into cubes.
- Put the meat sausage and the smoked pork, cut into large cubes, into the pot. Let everything simmer for another 10 minutes. Season to taste with szechuan pepper, lemon juice and salt.
Serving
- Fill the soup into medium-sized plates or bowls and top with parsley or basil.
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