Lentil Soup From Lorraine

Soup is made from small brown lentils, refined with red wine and vegetables.

4 servings

Ingredients

• 150 g lentil, brown, small (mountain lentil)
• 80 g bacon, streaky, smoked
• 150 g onion
• 200g potato
• 100 g carrot
• 1 bay leaf
• 1 clove
• 800 ml vegetable broth
• 250 ml red wine, dry
• Salt
• pepper
• 1/2 tsp sugar
• 100 ml cream
• 1 tbsp chives

Preparation

1. Wash the lentils under cold running water and soak overnight.
2. Finely dice the bacon. Peel onions, potatoes, and carrots, and finely chop onions. Cut the potatoes and carrots into small cubes.
3. Fry the bacon in a large pot until crispy. Add onions and sauté. Rinse the lentils, drain them, and put them in the pot. Add the bay leaf and cloves, pour in the vegetable stock, and bring to a boil. Reduce the heat and simmer for 25 minutes, skimming off the foam that rises.
4. Add the diced potatoes and carrots, pour in the red wine, and season to taste. Simmer for another 20-25 minutes.
5. Finally, pour in the cream, season again, and sprinkle in the chives.
6. Plate up the lentil soup and serve.
7. Also, discover this recipe for lentil stew or try our chestnut soup recipe! You can find more lentil recipes here!
8. We are very careful when assigning the recipes to individual categories, such as gluten-free and lactose-free, but cannot assume any liability. Thank you for your understanding.