A cold evening deserves a good, thick soup. Lentils are quick-cooking beans which do not need to be soaked before cooking.
Serves 4
Prep Time: 20 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:
- 1 T oil
- 2 small or 1 large onion, chopped (about 1 cup)
- 1 lb dry brown lentils
- 1 tsp marjoram
- 6 cups water
- 1 leek, cleaned and chopped
- 2 medium potatoes, peeled and cubed (1 1/2 cups)
- 2 small carrots, peeled and chopped (3/4 cup)
- 3/4 lb sausage, sliced (good choices are hot dogs, bockwurst and knackwurst, or dried, salami-like Jägerwurst)
- 2 T granulated instant broth, chicken, beef or vegetable flavor
- 1 T balsamic vinegar
- 1 T white vinegar
- Coarsly ground pepper
Preparation:
Brown the chopped onion in 1 tablespoon oil. Wash the lentils under running water and drain. Add lentils and dried marjoram to onions and cook for 1 minute. Add 6 cups water and bring to a slow boil (do not salt). Cook for 25 minutes.
While the lentils are cooking, prepare the other vegetables by washing, peeling and chopping fine (1/2 inch cubes for potatoes, a little smaller for carrots). Add to lentils and cook for 35 more minutes. Add sausage and granulated instant broth. Season to taste with vinegar, pepper. Salt only if necessary.
Serve with fresh bread.
