This is the Ducks twist on the traditional German Linsensuppe, a hearty dish made with bacon, potatoes, leeks and carrots. It is more commonly made in winter. ❤
Preparation (All dice and cubes are small)
Dice 3 onions
Dice 8 carrots
Dice 8 celery stalks
Cube 3 potatoes
Dice one pound of bacon
Rinse 2 pounds dried lentil beans
Make 16 cups chicken broth
Linsensuppe
In a large soup pot, sauté bacon until crispy.
Add onions, carrots, and celery.
Continue to sauté for about 5 minutes.
Add lentils, ham bone, broth, bay leaves, salt, and pepper to soup.
Stir to scrape up any browned bits on the bottom of the pot.
Bring to simmer, cover, and simmer for 30 minutes.
Add cubed potatoes and continue simmering for about 15 – 30 minutes until tender.
Add more water if the soup is too thick.
Remove ham bone.
Pick off any meat from the bone and add the meat to the soup.
Add more salt and pepper if needed.
Add 4 tablespoons of vinegar.
Makes 14 servings
