Lentil Soup

Soak the lentils in water for one night until cold.

Rinse and finely dice the greens. In a large saucepan, render the bacon rind and sauté the leftover ham and diced bacon. Sauté finely chopped onion until translucent and add the vegetables briefly. Separate with a little paradeis pulp. Extinguish with a small shot of vinegar and fill up with the lentils including the soaking water.

Season with savory and pepper and make 20 min with closed lid.

Add the potatoes with the sausages to the soup and let it simmer for 10 min at moderate temperature.

Remove the savory and the pork rind and season the soup with salt.

Serve and season with vinegar at the table as desired.

Tip: If necessary, cut off the sausage, fry it in a frying pan and stir it into the soup or arrange it on top of the soup shortly before eating It goes well with: hearty farmhouse bread with lard

Our tip: Use bacon with a fine, smoky note!

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