Lentil Soup Traditional
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lentils (plate lentils)
- Water for soaking
- 250 g lentils, red
- 300 g potato (s)
- 2 onions)
- 2 carrot (s)
- 150 g bacon
- 2 liters vegetable broth or beef broth
- 2 tablespoon balsamic vinegar
- 2 sausages
Print Recipe
Pin Recipe Instructions
- Soak the plate lentils in water for 1 to 2 hours. This is not necessary with the red lentils.
- Then cut the potatoes, carrots, onions and the bacon into small cubes. Bring everything to a boil along with the vegetable stock. Add the vinegar and cook for about 1 hour.
- Now cut the sausages into slices and add them. If the soup is too thick, add more water. Let everything simmer again for a good half an hour.
- It is advisable to freeze a remainder, or to make double the amount in stock!
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