Lentil soup with beer and bacon

Ingredients for 4 servings:

• 250 g lentils
• 1 bottle of dark beer (0.33 l)
• 1 onion(s)
• 1 bay leaf
• 1 bunch of soup vegetables
• 400 g potatoes
• 3 cubes vegetable stock, instant
• 1 can of peeled tomatoes (425 ml)
• 2 tbsp vinegar
• 1.4 liters of water, hot
• salt and pepper
• 100 g breakfast bacon

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 5 minutes

Soak the lentils in the beer for 3-4 hours. Dice the bacon and fry in a pot over medium heat. Dice the onion and add it to the bacon, then fry it. Add the lentils, beer, hot water, and bay leaves. Bring to a boil and simmer for about 40 minutes. Clean, wash, and chop the soup vegetables. Peel and dice the potatoes. About 10 minutes before the end of the cooking time, add the soup vegetables and potatoes to the lentils along with the stock cubes. Drain the tomatoes slightly, chop them up, and add them to the soup. Season everything generously with salt, pepper, and vinegar.