Linseneintopf

Warming, tasty one pot thick lentil and bacon soup that we first tasted in mountain restaurants in Austria. You can vary the veg according to what you have hanging around. 

200g green or brown lentils 

1 litre chicken stock 

200g bacon, chopped 

1 small onion 

1 leek

1 red or yellow pepper 

1 red chilli 

1 large carrot 

1 large sweet potato 

2 parsnips 

2 medium potatoes 

2 cloves garlic 

1 courgette 

2 sticks celery 

1 heaped tablespoon toenjang (Korean soybean paste)

1 tbsp tomato puree

1 tsp dried oregano 

1/2 tsp smoked paprika 

3 sun dried tomatoes in oil

2 bayleaves

1/2 tin tomatoes 

Dash of truffle oil 

Pour boiling water over the lentils and leave to soak for an hour. Chop the bacon, fry it gently with some oil from the jar of sundried tomatoes. Chop all the vegetables. Toss the onion, leeks, celery, Chili, courgette, oregano and pepper in with the bacon and cook for 3 minutes. Add the rest of the ingredients and bring to the boil. Close the pressure cooker, bring to pressure and cook for 10 minutes. Remove from heat and let it come down from pressure slowly. Serve with crusty bread and butter.