Lentil Soup with Smoked Pork | Hearty Home Cooking

Method

• 1
  Rinse the lentils thoroughly and place them in a pot. Cover with 1 liter of cold water and let them soak for at least 2 hours. Add a level tablespoon of salt and cook the lentils until soft over medium heat. Then drain through a sieve.
• 2
  Cut the smoked pork into cubes of approx. 0.5 cm. Finely chop the onion. Slice the garlic thinly. Heat the beef broth. Finely chop the flat-leaf parsley.
• 3
  In a pot, melt the lard over medium heat. Add the smoked pork and fry until golden brown, stirring frequently. Add the chopped onion and sauté until translucent. Add the garlic and roast for 1 minute, stirring constantly. Stir in two-thirds of the cooked lentils, pour in 900 ml of the hot beef broth and simmer for 5 minutes over low heat.
• 4
  Finely purée the remaining lentils together with the remaining beef broth using an immersion blender. Add the purée to the pot with the soup, stir well and simmer for another 5 minutes. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
• 5
  Tip: Make sure the garlic does not get too dark when frying, otherwise it will taste bitter. The puréed lentils naturally thicken the soup, so a classic roux is not necessary – this keeps the dish naturally gluten-free. If you prefer it vegetarian, replace the beef broth with vegetable broth and simply omit the smoked pork.