Lentil Soup with Sausage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g lentils, dry
- 2 liters water
- 1 onion (s), diced
- 0.25 ¼ celeriac, diced
- 1 leek, thinly cut into rings
- salt
- pepper
- 1 dash vinegar (fruit vinegar)
- 1 teaspoon sugar
- thyme
- 5 piece (s) sausage, cut into slices
- 250 g potato (s), waxy, cut into cubes
- 2 teaspoons cornstarch
Print Recipe
Pin Recipe Instructions
- Soak the lentils in 2 liters of water overnight, then bring to the boil and then simmer for half an hour, then add all the ingredients without spices and without sausage and simmer again for 45 minutes - 60 minutes.
- Then season with salt, pepper, sugar, plenty of thyme and the fruit vinegar. Then, if it has the right seasoning, add the cornstarch (mixed in 2 tablespoons of water) to the soup and then add the sausages, stir in again, bring to the boil, done!
- I prefer to eat this soup a day later (it just tastes better) and so I also add the sausages a day later (otherwise they will be too dry). Good Appetite!
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