ReceptnaptárLinsensuppe (German lentil soup with sausage)
Linsensuppe is a hearty German lentil soup with root vegetables and smoked sausage alongside the lentils. It's simple, cheap and very filling, and a little vinegar gives it a refreshing, tangy edge. It's especially loved in the cold months.
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Method
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- Rinse the lentils; no need to soak them beforehand.
- Fry the onion in the oil, add the carrot and celery, and cook for 5 minutes.
- Add the lentils, potato and bay leaf, and pour in the stock.
- Bring to the boil, then simmer over low heat, covered, for 35-40 minutes, until the lentils and potato are soft.
- In the last 10 minutes, add the sliced sausage.
- Season with the vinegar, salt and pepper, and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Brown or green lentils don't need soaking beforehand, they soften quickly.
- Add the vinegar at the end, as the acidity brightens the soup's flavour.
- Add the sausage only in the last few minutes, so it doesn't dry out from long cooking.
- It's even thicker and tastier the next day; thin it with a little water if needed.
Frequently asked questions
What sausage goes with it?
Any smoked, spiced sausage or frankfurter works, as the smoky flavour gives the soup its characteristic aroma.
Can it be made without meat?
Yes, leaving out the sausage and using vegetable stock makes it fully vegetarian; a little smoked paprika can stand in for the smoky flavour.
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