Linsensuppe
65 min539 kcal each
Thick German lentil soup with soup vegetables, potato and smoked bacon, sharpened with vinegar and served with sliced Wiener sausages.
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Plan this recipeIngredients
for 6 servings- Brown or green lentils, dry400 g
- Potatoes400 g
- Carrots2 piece
- Celery2 stalk
- Leeks150 g
- Onion1 piece
- Bacon100 g
- Wiener sausages4 piece
- Hot low-sodium stock (chicken or beef)1½ l
- White wine vinegar2 tbsp
- Dried marjoram1 tsp
- Bay leaf1 piece
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 15 min · cook 50 min- Rinse the lentils. Dice the bacon, onion, carrots, celery and potatoes, and slice the leek.
- Fry the bacon in a large pot until crisp, add the onion and cook for 3 minutes.
- Add the lentils, carrots, celery, leek, stock, bay leaf and marjoram, bring to the boil and simmer for 20 minutes.
- Add the potatoes and simmer 20 minutes more, until everything is soft.
- Slice the sausages and warm them in the soup for 5 minutes.
- Season with the vinegar, salt and pepper — the vinegar is not optional, it is what makes it taste German. It keeps for 4 days.
Nutrition
per servingCal
539
Protein
30g
Carbs
67g
Fat
18g
Of 18g of fat per serving, 6g is saturated.
