Soak lentils in water the night before. Peel and quarter two onions. Coarsely chop the greens. Add everything with the pork rind and clear soup to the lentils in the water and simmer for 45 minutes at low heat. Next, remove pork rind, season soup and keep warm.
Remove the skin from one onion and cut into small cubes. Cut the bacon into small pieces, add and roast until crispy brown. Pour over the soup before serving.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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