John Myers
Sweet and Sour Lentil Soup
The perfect sweet and sour lentil soup recipe with a picture and simple step-by-step instructions.
- 150 g Red lentils (here: Von Müller’s Mühle)
- 1 Carrot (approx. 100 g)
- 2 tbsp Chopped parsley
- 4 3-4 Kartoffeln ( ca. 150 g )
- 1 Onion (approx. 100 g)
- 0,5 Stick of leek (approx. 50 g)
- 150 g Gelderland belly meat (½ pack)
- 750 ml Vegetable broth (3 teaspoons instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 2 tbsp Light rice vinegar
- 2 tsp Sugar
- 2 tbsp Sour cream
- 200 g Meat sausage
- 2 tbsp Sour cream / mustard
- 2 tbsp Parsley for garnish
- Liberally peel off the rind from the belly and finely dice the rest. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Wash parsley, shake dry and chop. Peel onion and chop finely. Clean the leek, cut in half, wash and cut half into fine rings. Fry the rind in a saucepan, remove and add all the ingredients (onion, carrot, lentils, potatoes, parsley and bacon), stir-fry vigorously and deglaze / pour in the vegetable stock. Season with salt (1 teaspoon) and pepper (½ teaspoon), add the seared rind again and simmer with the lid closed for about 20 minutes. Season with light rice vinegar (2 tbsp), sugar (2 tsp) and sour cream (2 tbsp) sweet and sour. Serve with a dollop of sour cream / mustard and garnished with parsley.
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