Lentil Stew

Sort out and rinse lentils the day before. Soak in soft water or possibly with the addition of a small amount of baking soda for 1 day. Drain off soaking water. Add soft water and bring to a boil. Pour off water. Put on boiling hot water one more time and gently lightly wallow. After one hour, add celery and leek. After one and a half hours add potatoes. Season with pepper, clear soup, salt, put sausages and smoked bacon on top and simmer gently for another half hour. Just before the end, take off a little liquid and extinguish a light brown roux with it and add it to the soup, thickening and strengthening it as desired.

Quantities are not mentioned. However, my grandmother’s stews were always quite substantial. This soup was part of the usual staff rations. Once Wilhelm Ii is said to have followed the smell into the kitchen on his way to the garden and to have praised the soup very much.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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