Lentils are a fine, but undervalued ingredient of thick soup. If we add vegetables, herbs and slices of sausages we get a traditional German dish. Thick lentil soup is great for winter dinners. If we would like to prepare the soup according to the German recipe, we should add vinegar. I prefer it without vinegar.
Ingredients:
2 tablespoons of oil
3 sausages
2 medium carrots
1 medium onion
1 medium stick of celery
2 cloves of garlic
2 tablespoons of minced parsley
250 grams of red lentils
400 grams of tinned tomatoes
1 bay leaf
1 litre of beef bouillon
salt and pepper
Prepare the ingredients: slice the sausages, rinse the lentils well, peel and slice the stick of celery and the onion, peel and slice the carrots and crush the garlic. Heat the oil in the saucepan and lightly fry the slices of sausages. Remove the excess oil but leave one tablespoon of oil on the saucepan. Add the carrots, onion, garlic, minced parsley and celery. Fry this for 5 minutes on medium heat. Add the lentils, tomatoes, slices of sausages, bay leaf and pour in the beef bouillon. Slowly cook the soup for 40 minutes until the lentils are soft. Spice the soup up with salt and pepper.
Enjoy your meal!