Linsensuppe / Lentil soup

250 gm lentils, washed and soaked for about 4 to 8 hours in 1/2 litre water
1/2 cup bacon, diced (optional)
4 tablespoons oil
1/2 soup bones, pork ribs, etc.

Each of the following vegetables, when chopped should fill about 1 cup.
1 carrot, peeled, diced small
1 big onion, cleaned, diced
2 stalks celery, chopped
1 leek, cleaned and chopped
1 big potato, peeled and diced

In a pressure cooker, heat the oil and fry the bacon till crispy. Remove bacon from the pressure cooker. Brown the diced onion in the pot. Add 1 litre water,the soup bones, all the diced vegetables EXCEPT the carrot and potato. Cover and let cook under pressure for 20 minutes.

Then add the lentils with the water it was soaking in,the diced carrot and potato. Cook under pressure another 20 to 30 minutes. Salt to taste. I like to season the soup with organic vegetable broth (bio Gemüsebrühe) which is easily available in German and Italian supermarkets.

Goes well with Viennese sausage (Wienerwürstchen) and heavy German bread.