Name: Lentil soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 250.00 ml white beans csoaked overnight; 2.00 pinch salt and freshly ground black pepper to taste; 250.00 ml barley; 250.00 ml peas dried; 250.00 ml lentils; 60.00 ml fresh chillies 573; 1.00 onion chopped; 2.00 carrots chopped; 2.00 celery stalks chopped; 125.00 g bacon rindless, chopped; 2.00 bay leaves; 20.00 juniper berries; 100.00 g parmesan cheese to garnish

Recipe Disclaimer

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Ingredients (13)

250.00 ml	white beans — csoaked overnight
2.00 pinch	salt and freshly ground black pepper — to taste
250.00 ml	barley
250.00 ml	peas — dried
250.00 ml	lentils
60.00 ml	fresh chillies — 573
1.00	onion — chopped
2.00	carrots — chopped
2.00	celery stalks — chopped
125.00 g	bacon — rindless, chopped
2.00	bay leaves
20.00	juniper berries
100.00 g	parmesan cheese — to garnish

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Method:

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.