Soup

Linsensuppe (Germany)

Name: Linsensuppe (Germany)
Total time: 45 min
Yield: serves 4
Ingredients: 1 Onion; 100 g Bacon bits; 2 Carrot; 2 Potato; 250 g Red lentils; 1 L Stock; 2 Sausage; 1 c. à s. Vinegar; quelques brins Parsley

Preparation time: 45 min
Servings: serves 4

Ingredients

serves 4

Onion — to buy1
Bacon bits — to buy100 g
Carrot — to buy2
Potato — to buy2
Red lentils — to buy250 g
Stock — to buy1 L
Sausage — to buy2
Vinegar — to buy1 c. à s.
Parsley — to buyquelques brins

Preparation

Cook the sliced onion and bacon in a large pot for 4-5 minutes over medium heat, until the onion is translucent and the bacon lightly browned and has rendered its fat.
Add the diced carrot and potato, cook for 2-3 minutes, stirring.
Add the lentils and the stock, bring to a boil then simmer covered for 25-30 minutes over low heat, until the lentils and vegetables are very tender (taste a lentil to check).
Add the sliced sausages and continue cooking for 5 minutes, just long enough to heat them through.
Add the vinegar at the end of cooking: this touch of acidity, typical of the German recipe, lifts and balances the earthy taste of the lentils.
Taste and adjust the salt, pepper and vinegar to your liking.
Scatter with chopped parsley and serve piping hot with country bread.