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🍽️ Hearty Lentil Soup with Sausages

550 kcal · 30 min · 4 servings

Ingredients

• 300 g split peas
• 100 g celery stalks
• 250 g waxy potatoes
• 100 g carrots
• 1 onion
• 1 l vegetable broth
• 1 bay leaf
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 300 g sausages (Krakauer or Mettenden)
• salt
• pepper
• 2 tbsp wine vinegar

Instructions

1. 1. Rinse the lentils under cold water and let them drain well.
2. 2. Peel the potatoes and the carrots.
3. 3. Wash the celery and the onions thoroughly.
4. 4. Dice all the vegetables and the drained lentins into small cubes.
5. 5. Bring the vegetable broth to a boil in a large pot.
6. 6. Add the diced vegetables, the lentils, and the bay leaf to the boiling broth.
7. 7. Simmer the soup with a lid on low heat for about 30 minutes.
8. 8. Stir the soup occasionally.
9. 9. Add more broth if necessary, as the soup thickens too much.
10. 10. Melt the butter in a small saucepan.
11. 11. Stir the flour into the melted butter.
12. 12. Fry the mixture until light brown and slightly nutty.
13. 13. Take some warm cooking water from the lentil soup.
14. 14. Carefully whisk the hot water into the flour mixture to avoid lumps.
15. 15. Stir this roux into the lentil soup.
16. 16. Add the sausages to the soup.
17. 17. Simmer the soup uncovered on low heat for another 10 to 15 minutes.
18. 18. Stir here too from time to time.
19. 19. Add more broth if needed to reach the desired consistency.
20. 20. Cut the sausages into bite-sized pieces as you like.
21. 21. Season the soup finally with salt, pepper, and vinegar to taste.
22. 22. Serve the finished lentil soup with sausages hot.

Nutrition per serving

• kcal: 550
• Protein: 31 g · Fett/Fat: 25 g · Carbs: 49 g