Summary

Ingredients

• 250 g bacon (Tyrolean bacon)
• 2 carrot (s)
• 2 onions)
• 4 cloves garlic
• 2 chilli pepper (s)
• 3 tablespoon olive oil
• 300 g lentils (Pu) y-
• 1 small Bunch sage
• 1 small Bunch thyme
• 1 can tomato (s)
• 6 fig (s), dried
• 1 liter vegetable stock
• 4 sausages, spicy, raw
• possibly balsamic vinegar
• salt and pepper

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Instructions

1. Cut the bacon into small cubes. Clean, peel and also dice the carrots. Peel and finely chop onions and garlic. Wash, core and finely chop the chillies.
2. Heat the olive oil in a large saucepan and fry the bacon in it. Add the carrot, onion, garlic and chilli and sauté until translucent.
3. In the meantime, wash and drain the lentils. Chop the herbs and cut the figs into small cubes.
4. When the vegetables are translucent, add the can of tomatoes with the lentils, herbs and figs. Bring to the boil and deglaze with the vegetable stock, continue to simmer, stirring occasionally.
5. After 20 minutes add the sausages and cook for 15 minutes. Then fish out the sausages and cut them into slices. Add to the soup again.
6. Season to taste with pepper and salt. Acid with a few tablespoons of balsamic vinegar, depending on your taste.