Lentil soup

Ingredients for 10 servings:

• 500 g lentils
• 3 liters of broth
• 2 stalk(s) leeks, sliced
• 1 piece(s) celeriac, finely diced
• 4 large carrots, diced
• 5 large potatoes, diced
• 4 Mettwurst
• 1 beef leg slice(s)
• 250 g minced meat
• 1 slice(s) bacon, streaky, smoked, finely diced
• 3 onions, finely diced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

classic, Rhenish

Cook the leg of shank in the broth for about 1 hour. Then remove it, remove the meat from the bone, cut it into pieces, and return it to the broth. Add the lentils and sausages and continue cooking. Mix the minced meat with the onions, an egg, salt, and pepper, then roll into meatballs. After the lentils have cooked for 25 minutes, add the vegetables and meatballs and cook for another 20-25 minutes. Season to taste. Before serving, fry the bacon and fry it with the onions until golden brown. Add to the soup.