Preserving recipe
Lentil soup with vegetables for pressure canning
A simple, filling lentil soup with vegetables as a shelf-stable supply for emergencies and longer power cuts.
25 min.
45 min.
16
4
Medium
Ingredients
500 g brown or green lentils
600 g carrots
400 g celery
400 g onions
300 g leek
2.5 l vegetable stock or water
3 tbsp neutral oil
2 tsp salt
1 tsp black pepper
2 bay leaves
1 tsp marjoram
1 tsp sweet paprika
Do not add before canning:
cream, milk, flour, starch, rice, pasta or any other thickening agents.
Method
2. Clean the carrots, celery, onions and leek and cut them into small pieces.
3. Heat the oil in a large pot and briefly sauté the onions.
4. Add the vegetables, lentils, stock or water and spices.
5. Pre-cook the soup only briefly until everything is hot. The lentils should not break down completely.
6. Remove the bay leaves.
7. Do not blend or thicken the soup.
8. Fill the hot soup into clean preserving jars. Leave enough headspace.
9. Close the jars and process only in a pressure canner according to the appliance instructions and suitable tested times for pulses.
10. Before eating, heat the full contents of the jar thoroughly and let it boil vigorously for several minutes.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When processed correctly in a pressure canner, usually shelf-stable for up to 12 months.
Safety note
Lentil soup is a low-acid food and must not be canned in a water bath. Use only a pressure canner. Do not blend the soup before canning and do not thicken it with flour, starch, dairy products, rice or pasta.