Linsensuppe mit Schweinefleisch
A healthy dish of lentils and vegetables with lean smoked pork from the shank and delicious spices and herbs. A wonderful dish that warms you up very comfortably during the cold months.
- 1 lb brown lentils
- 2 smoked pork shanks cooked
- 1 large carrot diced
- 1 small onion chopped
- 1 small celeriac diced
- 1 leek diced
- 3 garlic cloves chopped
- 2 quarts chicken stock
- 2 tablespoon butter
- fresh thyme and chopped parsley
- salt and pepper
Recipe courtesy of Peter Schaffrath, Executive Chef Hay Adams Hotel, Washington DC
Pick over lentils and wash.
Sauté all vegetables for about 5 minutes. Add stock, smoked pork shanks and lentils. Bring to a full boil.
Reduce heat and cook at low heat for 1/2 hour.
Take out the pork shanks, remove the meat from the bone and cut into small pieces.
Adjust seasoning to taste. Present in soup bowls and garnish with fresh chopped parsley and thyme.