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German Lentil Soup

Microwaverina's picture
  Streaky bacon rashers 3 , rinded and diced
  Onion 1 Large, skinned and sliced
  Carrot 1 Large, peeled and sliced
  Celery sticks 3 , washed, trimmed and sliced
  Lentils 12 Ounce, washed (350 gram)
  Dried thyme 1⁄2 Teaspoon (Leveled)
  Bay leaves 2
  Chicken stock 2 1⁄2 Pint (1.4 liter)
  Lemon juice 15 Milliliter (1 tablespoon)

1. Put the bacon, onion, carrot and celery into a 2.8 litre (5 pint) ovenproof glass bowl and mix together well. Cover with cling film, pulling back one corner to vent. Microwave on HIGH for
8 minutes until the vegetables soften, stirring once or twice.
2. Add the lentils, herbs and chicken stock to the vegetables. Three-quarters cover with cling film and microwave on HIGH for about 10 minutes until boiling, stirring well. Reduce the setting and microwave on LOW for 40-50 minutes until the lentils are very soft. Remove and discard the bay leaves.
3. Stir in the lemon juice. Season to taste with salt and pepper and serve.

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