Lentil soup

with sausages

For 4 servings

300 g lentils

1 onion

1 leek

2 carrots

¼ tuber of celery

2-3 soup bones

1 tbsp sunflower oil

4 sausages

1 teaspoon lovage

½ tsp dried marjoram

1 tsp salt

pepper

1 tbsp white wine vinegar

Preparation time: approx. 30 minutes
plus soaking time: approx. 12 hours
plus cooking time: approx. 1 hour

Per serving approx. 510 kcal / 2135 kJ 32 g E, 23 g F, 44 g KH

1  Put the lentils in a saucepan, cover with approx. 500 ml water and soak, covered, for 12 hours. Save the soaking water.

2  Peel the onion and chop very finely. Cut off the green leaves of the leek and the root. Halve the leek lengthways, fan the stick and rinse under running water. Then cut the leek crosswise into strips.

3  Wash, clean and peel the carrots. First halve the carrots lengthways and then cut into slices. Peel the celery, remove the roots and leaves and cut into small cubes. Rinse the bones with cold water and dab them with kitchen paper.

4  Heat the sunflower oil in a saucepan and sauté the onion until translucent. Add the cut vegetables and sauté briefly. Add the soup bones, lentils and soaking water and bring to the boil. Reduce the heat and cover and let the soup simmer over a low flame for about 1 hour. In the meantime, cut the sausages into slices and place in the soup after 30 minutes.

5  Wash lovage, pat dry with kitchen paper and chop finely. Take out the soup bones. Season the soup with lovage, marjoram, salt, pepper and white wine vinegar.