Lentil soup à la Dieter

Ingredients for 20 servings:

• 1 ½ kg lentils
• 400 g celery
• 800 g carrot(s)
• 4 onions
• 1 leek(s)
• 2 kg potatoes
• 500 g bacon
• 400 g smoked pork
• 4 tbsp lard
• 3 liters of beef broth
• 10 bay leaves
• 2 liters of vegetable broth
• 6 cups of Cabanossi
• 6 tbsp white wine vinegar
• 2 tbsp balsamic vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Dice the celery, carrots, onions, potatoes, bacon, and smoked pork. Thinly slice the leek. Cut the Cabanossi into finger-thick slices. Briefly sauté the onions, then add the lentils and bacon and roast briefly. Add the celery, carrots, and leek and deglaze with the beef broth. Add the bay leaves, smoked pork, and Cabanossi. Top up with vegetable broth if needed and let everything simmer. About 15 minutes before the end of the cooking time, add the potatoes. Finally, remove the bay leaves and season with salt, pepper, and vinegar. Note: I always use a hand blender to achieve the desired consistency: