LENTIL SOUP — “Linsen Suppe”
Here’s what makes a good soup starter: celery, carrots, and leek or onions. The smoked beef neck bone is what gives it flavor (so don’t forget the neckbone!).
1/2 pound dry brown lentils
3 quarts (12 cups) water
1 leek, cleaned and thinly sliced (or 1 medium onion)
2-3 carrots, peeled and thinly sliced into rounds
2-3 stalks celery with leaves (the more leaves the better)
2 cloves garlic, minced
1 smoked beef neckbone
2 slices bacon
2 tbsp all-purpose flour
2 potatoes, peeled and diced
3 beef bouillon cubes or 3 tsp ground bouillon
1 bay leaf
Sort and rinse lentils. Add water, lentils, leek, carrots, celery, garlic, smoked beef neckbone, beef bouillon cubes, and bay leaf to a large saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are tender (approximately 35-45 minutes). Add potatoes and cook another 10 minutes. Cut bacon in bite-size pieces and fry until crispy. Add flour to coat bacon and absorb drippings. Add bacon to soup to thicken.