Lentil Soup Royale

Ingredients for 6 servings:

• 300 g Pardina lentils
• 180 g bacon, streaky
• 4 smoked Mettwurst
• 4 m.-sized onion(s)
• 600 ml beef stock
• 400 ml red wine
• 400 ml vegetable stock or water
• 2 tbsp olive oil
• 3 tsp red wine vinegar
• 1 tbsp balsamic vinegar
• 3 m.-sized carrot(s)
• 3 m.-sized potatoes
• 3 onions
• 3 garlic cloves
• 4 spring onions
• 100 g celeriac
• 2 tbsp tomato paste
• 3 bay leaves
• 3 allspice berries
• 3 juniper berries
• 1 bunch of parsley
• 1 pinch of saffron
• 1 pinch(s) of salt and pepper
• 1 pinch(s) of pepper
• 1 tbsp roux (Roux Brun), as needed

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Rinse the lentils under cold, running water in a sieve and let them drain. Cut the bacon into strips about 1 cm wide and 4 cm long. Heat the oil in a large pot and fry the bacon slowly over medium heat for about 20 minutes, deglazing with a little red wine every now and then. After about 15 minutes, add the tomato paste and fry until well browned, deglazing with a little red wine every now and then. In the meantime, peel the potatoes and carrots and cut into pieces that are as equal as possible (1.5 cm x 1.5 cm). Peel the onions and chop very finely. Peel and finely chop the garlic cloves. Peel the celeriac, leaving it whole. Remove the outer layer of the spring onions and the root, then cut into very thin slices. Cut the sausages into bite-sized pieces. Finely chop half a bunch of parsley. Set everything aside. Place ½ bunch of parsley with stalks, bay leaves, juniper berries, and allspice berries in a herb sachet. After browning the bacon and tomato paste, add the finely chopped onions to the pot. Stir in the bacon, and after about 2 minutes, add the garlic and carrots. Sauté everything for another 2 to 3 minutes. Deglaze with the remaining red wine (there should be about 200g left) and bring to a boil. When the red wine is simmering, add the beef stock, vegetable broth, celeriac, saffron, potatoes, and the herb sachet. Bring the entire contents back to a boil, and after about 15 to 20 minutes, add the lentils, red wine vinegar, and balsamic vinegar. After about another 10 minutes, add the sausages. Simmer for another 15 minutes. Remove the piece of celeriac and the herb sachet. Thicken slightly with Roux Brun, if desired. Finally, season with salt and pepper and garnish with the remaining parsley.