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Lentil Soup with Cabanossi

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Lentil Soup with Cabanossi

The perfect lentil soup with cabanossi recipe with a picture and simple step-by-step instructions.

  • 250 g Lentils brown
  • 1,5 liter Water
  • 1 bunch Soup greens fresh
  • 2 tbsp Butter
  • 1,5 liter Vegetable broth
  • 1 tbsp Flour
  • 1 tbsp Tomato paste
  • Salt and pepper
  • Sugar
  • 200 g Cabanossi
  1. Wash the lentils and soak in 5 liters of water in a saucepan for about 4 hours. Then cook for 10-15 minutes with the lid closed, until the lentils are cooked through.
  2. The soup vegetables: Peel the carrots and celery and cut into small cubes. Cut the leek into thin rings. Heat 1 tablespoon butter in a saucepan and lightly fry the vegetables. Fill up with the vegetable stock and simmer for about 10-15 minutes until the vegetables are soft. Add the vegetables to the lentils.
  3. 1El butter in a pan, add the flour and stir until smooth. Add to the lentil soup. Season with tomato paste, salt, pepper and sugar.
  4. Cut the cabanossi into thin slices and fry them until crispy on both sides in a pan. Spread the lentil soup on plates and serve garnished with Cabanosssi and parsley.
Dinner
European
lentil soup with cabanossi

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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