Italian lentil soup

Ingredients for 4 servings:

• 250 g lentils
• 2 stalk(s) celery, without leaves
• 2 carrots
• 1 onion(s), finely chopped
• 2 potatoes, cut into small cubes
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 1 tsp caraway seeds
• 2 cloves
• 2 tbsp olive oil
• some salt
• 2 ½ liters of water
• 200 g pork belly, diced
• 4 Mettwurst sausages, coarse

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 1 day 2 hours 30 minutes

Lentil soup

Soak the lentils overnight. The next day, prepare the vegetables. To do this, dice or chop the vegetables. Sauté the chopped onion in oil in a large pot until translucent. Cook the vegetables in boiling, lightly salted water for about 10 minutes, until almost tender. Then add the lentils, bay leaves, and cloves and continue to simmer. Crush the caraway seeds and add them as well. Cover and simmer the soup over low heat for about 2 hours. For the last 10 minutes, add the diced pork belly and sausages until hot, then add the fried onions. Adjust seasoning if desired.