Lentil soup with smoked piglet ribs

Ingredients:

• 1 kg smoked piglet ribs,
• 250g lentils,
• 3 carrots,
• 2 parsley roots,
• 2 bay leaves,
• 1/2 tsp Univer hot Piros Arany or Erős Pista,
• 2 garlic cloves or 1/2 tsp Univer garlic paste,
• 1 tbsp Univer mustard,
• 4 tbsp oil,
• 1 tbsp flour,
• 1 tsp ground red paprika,
• 1 tsp tarragon vinegar or lemon juice,
• 1/2 tsp marjoram,
• half a bunch of parsley

1. Chop the smoked ribs between the bones, then add enough water (2.5 l) to cover it well in a pot, cook until tender in 1.5 hours then leave it to cool in its water.

2. Select the lentils and leave them to soak for 2-3 hours or preferably overnight in cold water. Clean and slice the carrots and the parsley roots. Pour the cooking water of the ribs in a pot. Strain the soaked lentils and let them cook in the cooking water with the vegetables. Flavour it with bay leaf, Piros Arany, pressed garlic (garlic paste) and mustard. Reduce the heat as soon as it boils then put on the lid, leaving a small opening. Cook for 45 mins until the lentils and vegetables are tender; replace the lost water as necessary. 

3. Meanwhile heat some oil in a pan and let the flour get a light brown colour in 1 minute, while stirring. Remove from the heat and add the red paprika. Let it cool, then add a little from the hot soup, then add this roux to the rest of the soup. Boil it for 3-4 mins to allow the soup to thicken.

4. Add a pleasant tangy flavour with the vinegar (lemon juice), flavour it with the marjoram and chopped parsley, and add more salt if necessary. Finally add the soft ribs to the soup and heat them up.