Cover the lentils with cold water and soak for one night. The following day, remove the pork rind from the bacon and cut into small cubes. In a saucepan, heat the oil and fry the bacon over low heat.
In the meantime, remove the skin from the onion, chop it, add it to the bacon and sauté it briefly. Drain the lentils in a sieve and add them to the pot. Pour in the clear soup and simmer on low heat with the lid closed for about 45 minutes.
In the meantime, remove the peel from the potatoes, rinse them, cut them into small cubes and add them after about 30 minutes of cooking. Season with salt, pepper and chili spices. Remove the skin from the pineapple and cut the flesh into small cubes.
Cut the lime in half and squeeze it. Add the lime juice to the soup with the pineapple cubes and bring to the boil briefly. Season the soup and add more seasoning if necessary.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!