Lentil soup

Prep Time: 15
Servings: 6
Cooking Time: 120
  • 250.00ml - small white beans, soaked overnight
  • 2.00pinch - salt and freshly ground black pepper, to taste
  • 250.00ml - barley
  • 250.00ml - dried peas
  • 250.00ml - lentils
  • 60.00ml - olive oil
  • 1.00 - onion, chopped
  • 2.00 - carrots, chopped
  • 2.00 - celery sticks, chopped
  • 125.00g - rindless bacon, chopped
  • 2.00 - bay leaves
  • 20.00 - juniper berries
  • 100.00g - Parmesan cheese (optional, for garnishing)
1. Drain the beans, place them in a saucepan and cover with cold water. Bring the beans to the boil (don't add salt, otherwise they will not soften). Simmer the beans until cooked and soft and add the salt during the last 30 minutes of cooking time ? retain the cooking water. Rinse the barley, peas and lentils thoroughly with clean water.

2. Heat the olive oil in a large saucepan and sauté the onion, carrots, celery and bacon until soft. Add the rinsed lentils, bay leaves and juniper berries and cover with 3 litres of water. Bring the soup to the boil and skim off the foam that forms while it boils. Simmer the soup uncovered until the lentils are soft. Season with salt and black pepper.

3. Add the beans, as well as 500ml of the liquid in which they cooked. Simmer the soup for another few minutes until it is thick. Use a potato masher to smooth the soup before you serve it. Garnish with Parmesan cheese.

Tip: Cut day-old bread into fingers and pan fry them in hot oil until crisp and golden brown. Serve with the soup.

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April 2023

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