Lentil Stew Lentil Soup Sweet and Sour

5 from 5 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 371 kcal


  • 125 g Lentils
  • 2 medium Carrots
  • 3 medium Potatoes
  • 100 g Blood sausage
  • 2,5 L Waaser
  • Salt pepper
  • 6 tbsp Flour
  • 5 tbsp Sugar
  • 1 splash Sparkling vinegar is also possible with others
  • 2 Geezer
  • 1 Bay leaf


  • Boil the lentils in the unsalted 2.5l water according to the instructions on the package. At the same time peel and dice the onion and add to the water. Cut the black pudding into small pieces and add to the water. The bay leaf also in the water. Cook everything well until the lentils are soft.
  • Peel the potatoes and carrots and cut them into small pieces, and cook them together until soft. can be made in salt water, but I always cook them without salt. Drain the vegetables and let them evaporate. Add the vegetables to the lentils.
  • Cut the crackers into slices and add them to the soup.
  • 6 tablespoons of flour to brown in a pan without fat, takes first and then is very quick (but not for the faint of heart, as the whole kitchen stings out).
  • Sift the browned flour through a fine sieve into the boiling lentils and stir. Add a pinch of pepper and salt to taste.
  • Finally add 1 large splash of vinegar and about 5 tablespoons of sugar. depending on your taste.
  • the stew is sweet and sour


Serving: 100gCalories: 371kcalCarbohydrates: 84.8gProtein: 5.5gFat: 0.5g
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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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