← Nouns Cooking · Soup Pot

Ingredients

• 120 g smoked bacon, diced
• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 1 Leek, sliced
• 2 Carrot, diced
• 2 celery sticks (or 100 g celeriac), diced
• 300 g brown or green lentils, rinsed
• 1 tbsp Tomato purée (paste)
• 1.75 l vegetable stock
• 2 Bay leaves
• 400 g Potato, peeled and diced
• 3 tbsp white or red wine vinegar
• 1 tsp Sugar
• 6 frankfurters or wiener sausages
• 3 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Fry the bacon in the oil in a large pot over medium heat for 5 min. Add the onion, leek, carrot and celery and cook for 8 min, until soft.
2. Stir in the lentils and tomato paste, then add the stock and bay leaves. Bring to a boil and simmer for 20 min.
3. Add the potatoes and simmer for 20 min more, until the lentils and potatoes are soft and the soup is thick. Add a splash of water if it gets too stiff.
4. Stir in the vinegar a spoonful at a time with the sugar, tasting as you go, until it is pleasantly tangy. Season with salt and pepper.
5. Turn off the heat, lay the sausages in the soup and leave them for 5 min to warm through; boiling splits their skins.
6. Serve with a sausage in each bowl, a scattering of parsley and rye bread.

Tips

• Put the vinegar bottle on the table; in Germany everyone adds a final splash to taste.
• Check the sausage labels if you need it gluten-free; for a vegetarian bowl skip the bacon and sausages and add smoked paprika. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

My Dinner Recipes From Europe