Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 0.5 stick ½ leek
- 2 tablespoons oil
- 100 g bacon cubes
- 150 g lentils
- 800 ml meat broth
- salt and pepper
- 1 teaspoon marjoram
- 1 bay leaf
- 3 Vienna sausages
- 3 stalks parsley
Print Recipe
Pin Recipe Instructions
- Wash and clean the leek, then cut the white and light green part of the stick into narrow strips.
- Heat the oil in a saucepan and lightly roast the diced bacon in it. Add the leek and red lentils and fry briefly. Then pour the meat stock and season with salt, pepper, dried marjoram and bay leaves. Bring the lentil soup to the boil and cook with the lid closed and over medium heat for about 8 minutes.
- Meanwhile, cut the wiener sausages into pieces and add them to the soup to warm them shortly before the end of the cooking time. Wash, pat dry and chop the parsley.
- Serve the finished soup sprinkled with chopped parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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