Light lentil soup

Name: Light lentil soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g detached pork chop; 250 g Dish lenses; 250 g Carrots; 400 g Turnip; 6 Stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Cider vinegar; 1 pinch Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g detached pork chop
250 g Dish lenses
250 g Carrots
400 g Turnip
6 Stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Cider vinegar
1 pinch Sugar

Directions

1
Wash the meat and lentils, place them in a pot and bring them to the boil with 1 1/2 litres of water. Cook for 45-60 minutes. Peel and slice the carrots. Peel turnip and cut into cubes. Add to the lentils after 15 minutes.
2
Wash the marjoram, shake dry, pluck the leaves from the stalks and chop, except for something to garnish. After 30 minutes, remove the meat, cut into cubes and add back to the soup. Season to taste with marjoram, salt, pepper, vinegar and sugar. Arrange soup in bowls and garnish with marjoram