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Lentil Soup with Sausage

The Quirky Foodster Team

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Ingredients

  • 300 g (1.5 cups) brown or Puy lentils
  • 1 onion, diced
  • 2 carrots, diced
  • 1 leek, sliced
  • 150 g (5 oz) smoked bacon, diced
  • 1.5 L (6 cups) beef or vegetable stock
  • 2 tbsp vinegar (white wine or apple cider)
  • 1 tsp sugar
  • 4 Wiener or Frankfurter sausages, sliced
  • Salt and black pepper, to taste
  • 2 tbsp chopped parsley

Method

  1. In a large pot, render the smoked bacon over medium heat for 3-4 minutes until fat is released.
  2. Add the onion, carrot and leek, and sauté for 5 minutes until softened.
  3. Add the lentils and stock, bring to a boil, then reduce heat and simmer for 35-40 minutes until the lentils are tender.
  4. Stir in the vinegar and sugar to balance the flavour, and season with salt and pepper.
  5. Add the sliced sausages and heat through for 5 minutes.
  6. Ladle into bowls and garnish with chopped parsley.

Introduction: A rib-sticking soup rooted in German farmhouse cooking, where lentils were an affordable, protein-rich staple.

Cultural Background: A rib-sticking soup rooted in German farmhouse cooking, where lentils were an affordable, protein-rich staple. Traditionally simmered with root vegetables and finished with sliced sausage, it remains a beloved autumn dish nationwide.

Tips: The splash of vinegar at the end is essential — it cuts through the richness and is a hallmark of the authentic flavour.

Variations: Some regions use red lentils for a smoother texture, or add a diced potato for extra heartiness.

Storage: Keeps 3-4 days refrigerated; flavour often improves the next day.

Reheating: Reheat on the stovetop over medium-low heat for 8-10 minutes, adding a splash of water or stock if too thick.

Nutrition: Approx. 410 kcal, 24g protein, 18g fat, 38g carbohydrate per serving.

FAQs:

Q: Do I need to soak the lentils first?

A: Brown or Puy lentils don't require pre-soaking and cook directly in the soup.

Q: Can I make this vegetarian?

A: Yes — omit the bacon and sausage, use vegetable stock, and add a little smoked paprika for depth.

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