German-Style Lentil Soup with Sausages

1. 1 Green lentilspack 450 g ≈ $2.40 49 g
2. 2 Frankfurterspack 400 g ≈ $3.50 63 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Celery stalkspack 400 g ≈ $2.20 24 g
5. 5 Onions≈ $1.60 per kg 31 g
6. 6 Potatoes≈ $2.15 per kg 84 g
7. 7 Vinegar 9% 4 ml
8. 8 Bay leaves to taste
9. 9 Sunflower oil 5 ml
10. 10 Salt 1 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lentils and dice the potatoes⁶, carrots³, celery⁴, and onion⁵ into cubes.

2. Sauté the onion⁵, carrots³, and celery⁴ in oil for 5 minutes until just tender.

3. Add the lentils, potatoes⁶, a bay leaf, and 650 ml of water.

4. Simmer for 30–35 minutes until the lentils and potatoes⁶ are tender.

5. Slice the sausages into rounds, add them to the soup, and warm through for 5 minutes.

6. Stir in the vinegar, season with salt and pepper, and remove the bay leaf.