Separate the onion from the skin and finely chop. Cut the smoked pork and bacon into small cubes. Cut off cooking vegetables. Heat fat in a large saucepan and steam bacon and onion in it. Add the cubes of smoked cheese with the vegetables and bones. Add thyme and bay leaf spices and pour in wine and meat broth. Sprinkle in lentils – simmer everything together for 45 min. on medium heat.
Take out the bones. Season with sugar, salt, pepper and vinegar.
Egg white : 128 grams
Our tip: use bacon with a subtle smoky touch!
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