German Lentil Soup with Sausage
Temps de préparation
45 minutes
Taille des portions
4 to 6
Imprimer
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Ingrédients
Préparation
Hearty lentil soup with sausages is particularly good when the weather turns cold. The combination of lentils, spices and sausages makes this soup a real classic of German home cooking. Quick to prepare and rich in flavor, it is ideal for a filling lunch or dinner, and terrific with crusty bread.
*This recipe originally ran in Germany on HexClad.eu.
- Heat butter in a HexClad 8QT/7.5 L Hybrid Stockpot over medium heat. Add onion and a pinch of salt and cook, stirring occasionally, until softened, about 4 minutes. Add leek, potato, carrot, and celeriac; cook another 3 minutes. Stir in broth, lentils, bay leaf, marjoram and caraway. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until lentils and vegetables are tender, about 20 minutes.
- Add sausages and cook until warmed through, about 5 minutes more. Remove bay leaf, stir in vinegar and season with salt and pepper.
- Ladle soup into bowls and garnish with fresh parsley. Serve with crusty bread, if desired.
