I’ve perfected my ertwensoep recipe after living in NL for nearly three years now…
Handful of bacon bits, fried with butter, onions, garlic and diced celeriac. Fling in some chunks of tattie as well. Once that’s all nicely sweated, add hot chicken stock, red lentils, green split peas, and a whole smoked sausage. Stir every now and again and leave it on a low heat for about two hours. Serve with rye bread and ham. Lovely.