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Lentil soup from the pressure cooker

updated

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Ingredients for 4 servings:

  • 200 g lentils (plate)
  • 3 large carrots
  • 5 m.-sized potatoes
  • 1 stalk(s) leek
  • 4 Mettwurst sausages
  • 2 slices of smoked bacon, approx. 1 cm thick
  • 1 liter of water
  • Vegetable broth, instant
  • oil
  • Vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Finely chop the leek, carrots, and potatoes. Heat the oil in a pressure cooker and fry the two slices of bacon. Add the vegetables and sauté briefly. Then add the lentils, the sausages, and the water. Close the pressure cooker and cook everything on the second ring (the pressure indicator) for 10-13 minutes. Then let the soup cool slowly and season with vegetable stock. I remove the bacon before seasoning. Vinegar is to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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