John Myers
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Lentil Soup with Vegetables and Meat Sausage
The perfect lentil soup with vegetables and meat sausage recipe with a picture and simple step-by-step instructions.
- 300 g Brown plate lenses
- 400 g Carrots
- 400 g Potatoes
- 200 g / 2 pieces Onions
- 150 g / 1 piece Celery
- 150 g / 1/2 rod Leek
- 1 tbsp Peanut oil
- 2,5 Liters / 10 tsp instant stock Vegetable broth
- 1 tbsp Light rice vinegar
- 0,5 tsp Sugar
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 150 g / 16 pieces Cherry tomatoes
- 250 g Meat sausage with garlic
- 1 tbsp Ketchup Manis
- 1 tbsp Liquid Maggi wort
- 1 tsp Medium hot mustard
- Parsley for garnish
Lentil soup with vegetables and meat sausage:
- Put the plate lentils in a fine kitchen sieve, wash with cold water and drain well. Peel the carrots with the peeler, quarter them lengthways and cut into small cubes. Peel, wash and dice the potatoes. Peel and dice the onions. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Clean and wash the leek and cut into rings. Wash tomatoes and cut in half. Peel off the meat sausage and dice it finely. Heat peanut oil (1 tbsp) in a large, tall saucepan, gradually add the vegetables (diced onions, diced carrots, diced potatoes, celery lozenges and leek rings), fry vigorously and deglaze / pour on the vegetable stock. Season with light rice vinegar (1 tbsp), sugar (½ teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and let everything simmer / cook with the lid on for about 30 minutes. Then add the halved cherry tomatoes and meat sausage cubes and simmer / cook for another 20 minutes with the lid on. Finally season / season with sweet soy sauce (1 tbsp), liquid Maggi seasoning (1 tbsp) and medium-hot mustard (1 tsp), fill the soup into soup bowls, garnish with parsley and serve immediately.
Tip:
- You can also freeze the soup in advance.
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