Shirley's Recipes

1-1/2 cups green lentils, washed\\

Servings: 6\\


Attach:RheinlanderFamousLentilSoup.jpg\\

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!!!!![[~Sagar]] &mdash; [-12 June 2011, 23:44-]
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Home run! Great slugging with that anwesr!
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Melt bacon in stock pot. Add diced onion, diced leeks, diced carrots and celery; saute until golden brown. Add one quart of strained stock, lentils, thyme, 2 bay leaves, black pepper and nutmeg. Cook for 30 minutes then add potatoes and cook until lentils and vegetables are tender. Remove meat from pork hocks and dice very small; add to soup. Salt to taste. Before serving, add the vinegar.\\

Name: Rheinlander Famous Lentil Soup\\
Key Ingredient: lentils\\
Preparation: cook\\
Cuisine: German\\
Source: Leanne Van Horn\\
Food Group: legume\\
Meals: lunch, dinner\\
Courses: soup\\
Temperature: hot\\
Effort: average\\
Prep. Time: :30\\
Elapsed Time: 1:30\\
Servings: 6

2 large fresh or smoked pork hocks\\
2 small pork bones\\
1 medium onion\\
1 medium carrot\\
1 bay leaf\\
6 peppercorns\\
1-1/2 quarts water\\
4 ounces diced bacon\\
1/2 cup diced onion\\
1/2 cup diced leeks, white part only\\
1/2 cup diced carrots\\
1/2 cup diced celery\\
1-1/2 cup green lentils, washed\\
1 teaspoon thyme\\
2 bay leaves\\
1/2 teaspoon black pepper\\
1/4 teaspoon nutmeg\\
2 cups diced raw potatoes\\
Salt, to taste\\
2 tablespoons white vinegar

To make the stock: Rinse pork hocks and bones under cold water. Place in stock pot and add medium onion, medium carrot, 1 bay leaf, peppercorns and water. Simmer on low heat for 2 hours. Strain stock and save ham hocks.\\
Melt bacon in stock pot. Add diced onion, diced leeks, diced carrots and celery; saute until golden brown. Add one quart of strained stock, lentils, thyme, 2 bay leaves, black pepper and nutmeg. Cook for 30 minutes then add potatoes and cook until lentils and vegetables are tender. Remove meat from pork hocks and dice very small; add to soup. Salt to taste. Before serving, add the vinegar.
Serve with sausage and warm bread.