Lentil and Sausage Soup

This warming and hearty sausage and lentil soup is pure comfort in a bowl. Serve with lots of crusty bread for a suppertime treat.

Ingredients

• 500 g lentils
• 400 g potatoes, peeled and cut into cubes
• 400 g onions, sliced
• 1 Pk. good-quality sausages, sliced
• 1.5 l water or vegetable stock
• 2 EL sugar
• 2 EL vinegar
• salt
• freshly ground pepper
• 2 leeks, cleaned and sliced into rings
• 2 Stängel celery, sliced
• 2 TL olive oil
• 2 carrots, chopped
• fresh bay leaves, to garnish

Steps

1. Put the lentils in a large saucepan, pour over water to cover generously and bring to the boil.
2. Turn the heat down to a simmer, add the leeks, celery and carrots cook until the lentils and vegetables are tender.
3. Season with salt at the end of cooking time, then drain and return the lentils and vegetables to the pan.
4. Boil the potatoes in a separate pan of lightly salted water until tender. 
5. Heat 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.
6. Add the sugar and continue stirring.
7. Add 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.
8. Garnish with fresh bay leaves and serve.