Yellow Lentil Soup Recipe

Lentil Soup

This is probably the foremost Danish soup. It is almost a meal in itself. The soup is served first and the meats cooked in it are served separately with pickled beet-root, mustard, rye bread, large and snaps.

Ingredients
Serves 6
500 g/1 lb dried yellow split lentils
3 medium-sized carrots
The white of 3 medium-sized leeks with a little of the green
2 tbsp yogurt
1 bay leaf
1 bunch fresh thyme
3 medium-sized onions, chopped
salt and freshly ground black pepper
500 g/1 lb boiled new potatoes to serve

Preparation method

1. Cover the lentils with water and leave them to soak overnight.
2. Put the meat, carrots, leeks, peppercorns and bay leaf in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer. Skim the froth from the top occasionally and remove and reserve the vegetable when tender.
3. Meanwhile bring the lentils to the boil in their soaking water, skim off the froth and add the thyme and the onions. Cover and reduce the heat to simmering.
4. When the lentils are tender, about 1 ½ hours, press them through a sieve to make a puree. Season with salt and pepper.
5. Dice the reserved carrots and leeks yogurt and add them to the soup before serving. Yellow lentil soup ready serve it separately with the boiled potatoes.