John Myers
Lentil Soup …
The perfect lentil soup … recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Extra virgin olive oil
- 75 g Ham cubes
- 2 Potatoes
- 1 Medium sized carrot
- 1 Fresh root parsley
- 1 Onion
- 1 Bit From the celery
- 1 Bit From the leek
- 500 ml Good meat stock from frozen food
- 1 glass Lentils drained ripe canned
- Black pepper from the mill
- Salt
- Chopped fresh parsley
- 4 Frankfurters
- Yes, my husband is always particularly happy about lentil soup … he’s a real soup fan. I always do it a little differently, because I like to cook from the wrist anyway (or I content myself with what is currently in stock) … it actually always tasted good.
- Clean the soup vegetables and potatoes and cut into bite-sized pieces. Fry the ham and onion cubes in the oil until translucent, then add the vegetables and sauté them. Deglaze with enough stock until everything is well covered. Simmer with the lid on for about 25 minutes.
- After 10 minutes of cooking, add the drained lentils, season with pepper and salt and cook for another 15 minutes. Season to taste and serve sprinkled with parsley.
- I heated the Frankfurter sausages separately.
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