Recipe Tip: Lentil and Sausage Soup
Top Recipe. All ingredients and tips for getting it right. This warming and hearty sausage and lentil soup is pure comfort in a bowl. Serve with lots of crusty bread for a suppertime treat.
- 500 glentils
- 2leeks, cleaned and sliced into rings
- 2 stalk(s)celery, sliced
- 2carrots, chopped
- 400 gpotatoes, peeled and cut into cubes
- 2 teaspoon(s)olive oil
- 1 Pk.good-quality sausages, sliced
- 400 gonions, sliced
- 2 tablespoonsugar
- 1 ½ lwater or vegetable stock
- 2 tablespoonvinegar
- freshly ground pepper
- fresh bay leaves, to garnish
Step 1Put the lentils in a large saucepan, pour over water to cover generously and bring to the boil.
Step 2Turn the heat down to a simmer, add the leeks, celery and carrots cook until the lentils and vegetables are tender.
Step 3Season with salt at the end of cooking time, then drain and return the lentils and vegetables to the pan.
Step 4Boil the potatoes in a separate pan of lightly salted water until tender.
Step 5Heat the olive oil in a pan, add the sausage and sliced onions and fry until the sausage is cooked and the onion is translucent and soft.
Step 6Add the sugar and continue stirring.
Step 7Add the cooked potatoes and the sausage-onion mixture to the lentils and add the water water/vegetable stock. Stir well and add 1–2 tbsp vinegar. A pinch of ground pepper rounds off the soup.
Step 8Garnish with fresh bay leaves and serve.
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