German-Style Lentil Soup with Sausages
A hearty soup made with green lentils, potatoes, vegetables, and sausages. A splash of vinegar brightens the flavor for an authentic German touch.
- Time
- 45 min
- Serving
- 464 kcal
- Ingredients
- ≈ $1.23
- Protein
- 22 g
Ingredients
- 1 Green lentilspack 450 g ≈ $2.40 49 g
- 2 Frankfurterspack 400 g ≈ $3.50 63 g
- 3 Carrots≈ $1.50 per kg 35 g
- 4 Celery stalkspack 400 g ≈ $2.20 24 g
- 5 Onions≈ $1.60 per kg 31 g
- 6 Potatoes≈ $2.19 per kg 84 g
- 7 Vinegar 9% 4 ml
- 8 Bay leaves to taste
- 9 Sunflower oil 5 ml
- 10 Salt 1 g
- 11 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the lentils and dice the potatoes6, carrots3, celery4, and onion5 into cubes.
Sauté the onion5, carrots3, and celery4 in oil for 5 minutes until just tender.
Add the lentils, potatoes6, a bay leaf, and 650 ml of water.
Simmer for 30–35 minutes until the lentils and potatoes6 are tender.
Slice the sausages into rounds, add them to the soup, and warm through for 5 minutes.
Stir in the vinegar, season with salt and pepper, and remove the bay leaf.
Tips
- Why it works
- Cook the onion until soft, otherwise it won't give off its sweetness and will taste raw. Don't overcook the lentils, they should stay whole and not fall apart into mush.
- Substitutions
- Instead of sausages, use doktorskaya sausage (63 g) or chicken breast (63 g, sliced into rounds). Replace the vinegar with lemon juice (3.5 ml), but the taste will be less sour.
- Common mistakes
- If the lentils fall apart, they cooked too long. If the soup is too thin, add potato or lentils and cook for another 10 minutes.
- Storing and reheating
- Keeps for 4 days in the fridge. Reheat over medium heat for 5 minutes, stirring constantly. Don't freeze, the lentils will turn soft.
- Serve with
- Serve with black bread and pickled cucumbers. Good for lunch in cold weather or as a light dinner with wine.
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