German linsensuppe with lentils and bacon

Ingredients

For 1 serving

• Lentils70 g
• Pancetta20 g
• Potatoes100 g
• Carrots1
• Celeriac50 g
• Onion40 g
• Vegetable broth600 ml
• Red wine vinegar10 ml
• Mustard5 g
• Saltto taste

Contains: celery, mustard, sulphites,

In season: October – March

Method

1. Rinse the lentils in a sieve; chop the onion; peel the potatoes, carrot and celeriac and dice them into about 1 cm pieces; dice the pancetta. Heat the vegetable stock.
2. Put the pancetta in a dry pot over medium heat and fry for 3 minutes, until it releases its fat; add the onion and cook for 3 more minutes, until translucent.
3. Add the lentils, potatoes, carrot and celeriac, stir and pour in the hot stock.
4. Bring to the boil and simmer over low heat, covered, for 35 minutes, stirring now and then, until the lentils are tender and the potatoes start to break down; salt only at the end.
5. Off the heat add the red wine vinegar and the mustard, stir well and taste: the vinegar gives the soup its typical German sweet-sour note.