John Myers
Contents
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Ingredients
- 300 g Lentils brown
- 1 Onion
- 2 Carrots
- 0,5 Leek
- 100 g Fresh celery
- 1 tsp Marjoram
- 1 Bay leaf
- 1 tbsp Oil
- 150 g Bacon streaked in one piece
- Salt
- Pepper
- 1 tbsp Clear broth
- 500 g Finely diced potatoes
- 4 Wiener sausages
Instructions
- Rinse the lenses briefly under cold water. Peel the carrots and celery and cut into small cubes. Clean the leek and cut into thin rings. Peel the onion and dice it, dice the bacon or leave it whole, depending on your taste.
- Heat the oil in a large saucepan. Braise the vegetables in it. Add the lentils, bacon, bay leaf and marjoram, as well as approx. 2 liters of water and stock, bring to the boil, then cover and simmer for approx. 45 minutes.
- In the meantime, peel the potatoes and cut them into small pieces. After the soup has simmered for about 30 minutes, add the potatoes and season with salt and pepper, then cook everything to the end.
- Either leave the sausages whole or cut into small slices. Add to the soup and heat briefly.
- Season the soup again with salt and pepper.
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 24.5gProtein: 8.7gFat: 3.2g
