Lentil Soup, Classic
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pork (belly) or smoked bacon
- 500 g lentils, soak beforehand if necessary
- 6 medium potato (s), peeled, sliced
- 3 carrot (s), peeled, sliced
- 1 leek, cleaned, cut into rings
- 1 kohlrabi, peeled and cut into cubes
- vinegar
- salt and pepper
- 6 sausages (Frankfurter or Wiener)
- 200 g sour cream
- Water or vegetable broth
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cover the belly and the lentils with water and cook in a large saucepan for 30 minutes. In a second, smaller saucepan, cover the vegetables with water or vegetable stock and cook until al dente. Transfer the vegetables with the cooking water to the lentils, season with vinegar, salt, pepper and a pinch of sugar. Stir in the sour cream. Let the sausages steep in the soup.
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