Lentil soup (lentil stew) grandma’s style
📖 This recipe was originally shared on a food blog that we love 👉. Gernekochen – Mit Wein genießen
Lentil soup (lentil stew) grandma’s style
Simple traditional cuisine can be so delicious! Handcrafted, prepared with fresh and healthy ingredients, true gourmet culinary delights can be created from it.
This is also the case with our “lentil soup grandma’s style”. Hearty, with a high-quality, lightly smoked cheek bacon and sausage garnish, it is almost more in the category of “stew” than “soup”. One can philosophize about it and certainly argue excellently.
Full and happy 😊
But one thing is certain: it definitely fills you up and, given its excellent taste, also makes you happy. In addition to the lentils, other good ingredients such as fresh root vegetables, leeks and parsley ensure this.
You can make the soup quite ordinarily with water. However, it becomes even more aromatic with a vegetable or poultry stock.
Grandma’s Lentil Soup – Recipe
Ingredients for 4 people
- 500 g brown plate lentils
- 400 g potatoes, floury
- 75 g smoked bacon in one piece with rind (we used “Guanciale”)
- 1 leek aka leek
- 1 large (or 2 small) carrot(s) or carrot(s), »Yellow beet(s)«
- 150 g celeriac
- 1 large white onion
- 500 ml (1 large jar) vegetable or poultry stock
- 1.5 liters of water
- 1 small bunch of parsley
- 11/2 tsp marjoram
- 1 leek aka leek
- 1 large (or 2 small) carrot(s) or carrot(s), »Yellow beet(s)«
- 150 g celeriac
- 1 large white onion
- 500 ml (1 large jar) vegetable or poultry stock
- 1.5 liters of water
- 1 small bunch of parsley
- 11/2 tsp marjoram
- 1–2 pinches nutmeg zest
- 20 g lard
- 2–3 bay leaves, depending on size
- 1 pinch nutmeg zest
- some lemon zest zest
- 1 pinch of cayenne pepper
- salt and
- Pepper from the mill
Preparation:
Rinse off lenses …
Then soak in cold water for 2 hours.
Drain the soaked lentils through a sieve.
Clean and peel the potatoes, carrots and celery and cut into small cubes. Halve the onion crosswise and chop finely. Wash the leek carefully. Use only the tender part of the greens and cut into rings, separate the dark green rest and the hard, white leek end. Cut the bacon into small cubes as well. Rinse the parsley and shake dry. Prepare the remaining ingredients.
Heat the stove to medium heat. First, fry the bacon.
Add potatoes, celery and carrots and fry in clarified butter. Then add the leek and onion mince and let it sweat for a few minutes. Add marjoram and mix with the ingredients.
Add the lentils and fold in. Then add the bay leaf.
Pour the contents of the pot with the broth. Continue to simmer the lentil soup/stew on a low heat for approx. 40 mins. (!) Important: Stir the contents of the pot at regular intervals so that nothing burns! (If necessary, add a little water.)
Cut the minced ends diagonally into bite-sized pieces and fold in.
Optional: A pinch of nutmeg zest and a little lemon zest give the soup a fine and fresh taste.
Our tip: If there is anything left, you can eat the remaining soup the next day or freeze it. We came up with the idea of combining them with “shrimp wrapped in bacon” on the second day.
