John Myers
Lentil Soup from Roman Pot
The perfect lentil soup from roman pot recipe with a picture and simple step-by-step instructions.
- 250 g Plate lenses
- 1 liter Water
- 3 Potatoes
- 3 Carrots
- 2 Fresh root parsley
- 1 Leek
- 1 Diced onion
- 1 Garlic clove chopped
- 1 bunch Parsley
- 2 Kassel minute steaks
- 1 Pork neck steak
- 1 Bay leaf
- 5 Peppercorns
- 1 teaspoon Dried thyme
- 2 tablespoon Vinegar
- 40 g Branded butter
- Pour 1 liter of water over the lentils the evening before and soak overnight. Although people always and everywhere say that there is no need to soak lentils: I’ve always done it that way. For me they are simply more digestible and also easier on the stomach than the non-soaked lentils.
- On the following day, water the Römertopf thoroughly. During this time, wash, peel and chop the potatoes and vegetables, as you are used to for a stew. Bundle the parsley stalks with twine, the delicate leafy green will only be finely cut into the finished soup later. Dice the meat and then layer everything with the lentils “and” the soaking water in the Römertopf.
- Slide the bay leaf and peppercorns in between, add the thyme and vinegar, close the römertopf with the lid and place in the cold stove. Set the temperature to 200 degrees and cook the lentil soup for 90 minutes. Time enough to do other nice things because the soup makes itself all by itself !!
- Remove the Roman pot from the stove and place on a suitable saucer (made of cork or raffia), open the lid, remove the parsley stalks and bay leaf, mix the chopped parsley leaves and butter into the soup to refine, season to taste and serve.
- Bon appetit !!
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